LUCID FOOD
BY LOUISA SHAFIA
Ten Speed Press, $22.50

It’s hard to imagine a cookbook better suited to Edible Chicago readers than lucid Food by Louisa Shafia. Named for her New York City-based, eco-friendly catering company, the book advocates adoption of a “green” lifestyle designed to promote conservation and the health of the planet and its inhabitants. As Shafia explains, “lucid Food is a collection of seasonal recipes interspersed with relevant and practical information on cooking and sourcing food with an eco-friendly approach.”

The beginning of the book is devoted to an examination of the issues, along with suggestions for eco-friendly food shopping and ways to reduce waste. Definitions for the terminology associated with a green lifestyle are also included, and many readers will be surprised to learn what labels like “organic” and “free range” really mean.

In keeping with a lifestyle that promotes reliance on seasonally appropriate ingredients and the reduction of the world’s carbon footprint, the recipes are arranged seasonally. Most are vegetarian, in large measure because of the disproportionately large quantities of resources consumed in the production of meat, poultry, fish, eggs and dairy products and the pollution caused by so many of the agricultural facilities that raise them.

Short pieces on everything from starting your own beehive to suggestions for organizing communal dinners are sprinkled in with the recipes. While you may not agree with everything Shafia advocates, you should find the essays interesting and thought provoking.

The following recipe is adapted from lucid Food.

Rhubarb and Pistachios over Thick Yogurt

THE FOOD ALLERGY MAMA'S BAKING BOOK
BY KELLY RUDNICKI
Surrey Books, 2009, $19.95

With recent reports in the national press about the surge in the number of children with serious food allergies, The Food allergy Mama’s Baking Book by Kelly Rudnicki is especially timely. The author’s son, John, was diagnosed with food allergies in 2003, so Rudnicki is well aware of the difficulties associated with the diagnosis. Rudnicki also understands the time constraints families with young children face. As she explains in the introduction, the book “…is intended to provide busy moms of food allergic children with the very best dairy, egg, peanut, and tree nut-free baking recipes.”

Rudnicki opted to zero in on baked goods, since many recipes for cookies, cakes, breads and pies are made with dairy products, eggs and nuts, foods John –and many other allergic children – have to avoid. What the author discovered, after considerable trial and error, was that she could make some delightful alternatives that everyone in the family could enjoy.  Some of the ingredients Rudnicki suggests, such as solid shortening and dairy-free margarine, have the potential to raise dietary concerns. Healthier options in virtually every category are available, however, and the author does a good job of alerting readers to the alternatives.  Since one of my granddaughters is allergic to peanuts and tree nuts, I have first-hand knowledge of the concerns associated with food allergies. Rudnicki’s book is a welcome addition to my culinary library, and I’m looking forward to using it on a regular basis.

The following recipe is adapted from

THE FOOD ALLERGY MAMA'S BAKING BOOK

Blueberry Buckle