Three leading authorities in dietetics, nutrition, and vegetarian cooking give invaluable advice for those with food sensitivities and their families.The authors offer a unique combination of scientific research, culinary experience, and practical tips to help readers plan nutritionally sound and satisfying meals-without the use of major food allergens, such as wheat, gluten, dairy, soy, eggs, yeast, and more.Included is a sampling of favorite recipes for baked goods and other dishes, all without food allergens. An exceptional resource for anyone with multiple food allergies.