Written By Joseph Blake Books / Review May 21, 2019 Everyone’s Welcome: The Art of Living and Eating Allergen-Free by Amanda Orlando SHARE VIA: Facebook Twitter PinterestIf you or someone you love has severe food allergies and dietary restrictions, Amanda Orlando’s new cookbook is for you. Most of the recipes are free of the “Big Eight”—peanuts, tree nuts, dairy, eggs, soy, wheat, fish, and shellfish. These are North America’s top eight allergens, and Orlando colour codes each at the bottom of every recipe and underlines the importance of her suggested ingredients with charts at the back of the book showing each recipe’s Big Eight breakdown plus coconut, vegetarian, and vegan designations.Everyone’s Welcome is definitely a book for kitchen novices as well as more experienced cooks with dietary conditions to consider. But Orlando’s offerings transcend the book’s allergen-free focus, underlined by the subtitle: The Art of Living and Eating Allergen Free with an emphasis on the art of living and eating. Orlando’s recipes have a light, playful, artful touch, whether she is reinventing familiar pasta dishes (Heirloom Cherry Tomatoes and Bitter Green Orecchiette; Lemon and Dill Wheat Bulgar), simple salads (Berry and Avocado Summer Salad, Apple and Kale Slaw), or meat dishes (Slow Roasted Lamb with Cranberry Sauce, One-Pan Roast Chicken Dinner). The recipes are fast and easy to make, and most importantly, delicious. There is an extensive collection of bread, desserts, and nutritious drink recipes too.From the very personal insights of Orlando’s chatty introductory chapter with suggestions for allergen-free travel, restaurant meals, and picnics to the short concluding chapter of “NotEvenRecipes Stuff to Nom On”, Everyone’s Welcome is a delight.Everyone’s Welcome: The Art of Living and Eating Allergen-Free Amanda Orlando (Touchwood Editions) 220 pages $40Grilled Blade Steak with Chopped Tomatoes, Herbs, and Green Onions2 cups roughly chopped cherry or cocktail tomatoes 10 large leaves fresh basil, julienned (approx) 5 green onions, finely chopped 2 tbsp chopped dill 1 tbsp balsamic vinegar 1 tbsp avocado or olive oil + additional olive oil for brushing Salt to taste 1 lb blade steak 1 garlic cloveThe salad Toss the tomatoes, basil, green onions, dill, vinegar, oil, and salt. Set aside to marinate while you prepare the meat.The steak Use a charcoal grill for the best flavour! Rub the steak all over with a garlic clove cut in half. Brush with oil and salt to taste, and sear on a hot grill for a few minutes on each side. If you don’t have a grill, you can use a frying pan, but beware: It can be messy. Let the meat rest for 5 minutes before slicing into strips. Serve warm over top of the tomato salad.Serves 2Free of: Peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish, coconutRecipe excerpted with permission from Everyone’s Welcome by Amanda Orlando © 2019, TouchWood Editions.allergen-freecookbookEveryone'sWelcome SHARE VIA: Facebook Twitter Pinterest Written By: Joseph Blake ... Read More You may also like Books / Cocktails / Press Release September 22, 2019 An Expedition to the Land of Great Northern Cocktails Shawn Soole’s latest book swings open the doors to the world of Canadian cocktails CHIPPENHAM, UK, 20 September 2019—Hidden in the vast northern ... Read More Books / Review July 6, 2019 Chop Suey Nation and Number One Chinese Restaurant Two recently published books, a novel and a travel/memoir, provide deep insight into the Chinese immigrant experience in North American restaurant ... Read More Books / Review May 21, 2019 Island Craft: Your Guide to the Breweries of Vancouver Island by Jon C. Stott From the opening description of his first legal glass of beer in 1960 at a beer parlour in Victoria’s Ingraham Hotel through several chapters ... Read More Books / Out of Towners November 30, 2015 From blog to book to brand, Three Times a Day makes it look easy Three Times a Day, the new cookbook from Marilou and Alexandre Champagne, makes one very astute assumption about its readers. No matter your dietary ... Read More Books / How to Cook July 21, 2015 Barbeque with a Capital Q Barbeque is one of those unique words, both a noun and a verb. It’s a physical thing we use to cook with and the action of grilling. It’s also an ... Read More Books March 28, 2013 Feeding the Family Book Review “You couldn’t imagine the range of food available in Victoria in the 1860s,” says Robert Griffin. “It was all imported, but you ... Read More Comments are closed.