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About the Author
Dr. Barbara Bolen is the IBS Expert for About.com. She is a psychologist, health coach, and health writer specializing in digestive health.Kathleen Bradley, CPC, is a recipe developer, writer, consultant, and certified professional coach. Her work has been featured in popular health and healthy cooking publications, including Cooking Light, Health, and Self.
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Product details
Series: Everything®
Paperback: 288 pages
Publisher: Everything; 1 edition (November 7, 2014)
Language: English
ISBN-10: 9781440581731
ISBN-13: 978-1440581731
ASIN: 1440581738
Product Dimensions:
8 x 0.7 x 9.2 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
84 customer reviews
Amazon Best Sellers Rank:
#78,614 in Books (See Top 100 in Books)
I have a number of books on the low FODMAP diet (five so far). Most of the information I had researched online, but each of the books I have purchased contributed something (however small) new to my knowledge. However, knowledge is one thing; execution is something completely different. I can honestly say that of all the low FODMAP books I have - most of which has at least a few recipes in them - this book is by FAR my favorite and my automatic go-to cookbook. Some of the others include ingredients I know are not permitted, or only in small amounts, but no explanation or clarification is given. With the Everything Guide, though, there are tips, tricks, explanations, and helpful information sprinkled in with the recipes themselves. The recipes are clearly described and extremely tasty.Most of my family were a little unsure about this new way of eating, as I'm the only one with the gut issues, but I try a new recipe out of this book a few times a week and every single one has been a hit. My teenage daughter who has never liked mashed potatoes actually asked me to put EXTRA "Garlicky Smashed Potatoes" in her lunch, and my husband called them "phenomenal." I have yet to try a recipe in here that I don't like. I love the fact that the basics are included in this book - how to make your own traditional tomato sauce, Alfredo sauce, ketchup, meat rubs, chicken stock, soups, and so on. I've made the Traditional Tomato Sauce a few times now, and have used it in spaghetti with hamburger over gluten-free pasta plus in the Italian Chicken with Vegetables from the book (which was another smash hit and super easy to make).Even my comfort food, macaroni and cheese, has a couple low FODMAP friendly versions in this wonderful book. I have to do dairy free for a few weeks, but I'm hoping I can re-introduce dairy in lactose-free form within a month. You can be sure I'll be trying those out as soon as I can! The Peppermint Patties (under desserts) look fantastic, as does the coffee cake for breakfast (the quinoa "carrot cake" breakfast is excellent with a touch of maple syrup on top) and there are so many different types of foods and drinks that there's something for everyone here.A few minor quibbles I have include:1) The number of servings each recipe makes is a little hard to locate, as they're in the box with the ingredients rather than at the bottom where the nutrition breakdown is located.2) Some idea of how much prep time and/or cooking time involved would be helpful, indicated separately. That would be much easier than trying to read the recipe and trying to add it all up from the directions in the recipe itself. I've taken to writing down the estimated prep time vs cooking time on the page myself. That helps me plan my kitchen time and in turn, my menu for the week.3) Some general idea of how much of each item is being made and what it can be used for if it's a basic/foundation recipe. For example, I always double the recipe for the tomato puree, since I use it as the base for so many things (like the Traditional Tomato Sauce). This means coring, de-seeding, and dicing ten tomatoes. I had to experiment on my own and discovered that ten medium to large sized tomatoes reduces down to about 2.5 cups of tomato puree. I presume that if I followed the recipe as indicated (5 tomatoes) that it would work out to be around 1.25 cups. The book says it's about 1.5 cups using medium tomatoes, which means I should have 3 cups when I double it. I'm not sure if I'm not including parts that I should be including, and if that's why it's off by that much or what. I'd love to see a note at the bottom of some of these "foundation" recipes to indicate that this recipe (as-is) can be used to make one batch of Traditional Tomato Sauce, one batch of Tomato Paste, etc.4) I often find myself drooling over a new recipe, only to see in the ingredients list that it calls for something that is another recipe from this book. While it DOES say "(see recipe in Chapter #)" in the ingredients box after the name of the item, there's no page number to be able to quickly go to that recipe. You have to search for it in the chapter identified, either in the Table of Contents or the Index page at the beginning of each chapter. Page numbers would be VERY nice and helpful. I had a rough time at first because I had a recipe I wanted to make, then discovered it required something else I had to make, which in turn required two other things I had to make first. What I had hoped would be a few hours in the kitchen turned into three days of prep work (working around a full time job and family commitments) because I was not aware of all the things that had to be done in advance - no indication of this in the recipe. (I believe I had to make three recipes before I could get to the one I had planned to make for dinner that night.) The end result was spectacular and a new family favorite, but I'm just glad I was able to be flexible with my menu planning for that week!These minor issues aside, once I figured out how the book was organized and practiced some of the basic items a few times, things started moving more smoothly. I can't speak highly enough about the recipes, and since my gut issues started calming down almost immediately, I can only conclude that they work.I have five low FODMAP books right now, one of which is a regular cookbook, and three others all contain some to many recipes as well as information. Then there's this one, The Everything Guide to the low-FODMAP Diet, which I find to be the best of both worlds. It's written in an understandable and friendly style, and the green ink on ivory pages is easy on the eyes that are tired after a long day on the computer at work. It's refreshing to read a book for people in the USA, with units of measurement that are common and familiar here. I have no issue with the Australian/New Zealand/UK recipes at ALL - love most of them that I've tried! - but trying to do the units of measurement conversions and locating items (or adequate substitutions) for hard-to-find products in the USA has been taxing my brain quite a bit. That might be one reason I love this book so much. No mental gymnastics required to make fantastic, gut-friendly food that my whole family enjoys. :)Final thoughts?HIGHLY RECOMMENDED.Flavors are excellent, extremely family-friendly fare. Just expect to have to really sit down and evaluate a recipe before you decide to make it so that you're sure you don't have to go backwards and make other things first. Doing that will help you plan and save both time and frustration.
Finally, real help for IBS. This diet works if you follow it as recommended. I also suggest buying the phone app from Monash University, it comes in handy when you're dining out or at the grocery store. I saw real relief within the first week and I have been suffering with severe IBS for years and I've tried every diet out there (even gluten free and the Specific Carbohydrate Diet). They are also constantly updating their findings on their web site. For severe IBS suffers, I recommend reading the book and not just downloading the list of foods to eliminate.
I have just started but am optimistic! I've dealt with IBS for 25 years. I'm sick and tired of getting sick and missing entire days with pain. I like the straightforward approach. I don't have time to read a textbook and this is an easy informative read. Following on FB too.
I love this book, unlike most food related books, this actually has foods that my husband and I like! Which has been a challenge since he is from Massachusetts and my family comes from the south ( not to mention we have different dietary needs / problems) The big difference is everything is not just switching things, like egg noodles to brown rice noodles, but everything is fresh with no preservatives, less salt ....New spices and new flavors-cooking has become an adventure!
This book is amazing, no amount of internet research was able to help me learn about the elimination diet, adding back in, and of course recipes. The only knowledge that was lacking was what foods fall into the different categories. So for the challenge phase I had to find a list that was broken down by category so I could focus on those for the week of testing.Some of the knowledge in this book changed how I view fodmaps and what can or cannot be added into a low fodmap diet.
very informative book. I really did not care about the recipes would have rather gotten more information about food that in the stores = what is fodmap safe. I read spaghetti sauce recipe and it contained onions!!! I thought that was one main item that FodMap said to eliminate.I know I cannot eat it or garlic either.
This book has been very helpful to me. Great in explaining how this plan works as a diagnostic tool; very supportive - I finally felt really understood; wonderful variety of recipes and they are gluten free; I liked the short explanations and additional info. on each recipe page; really appreciated the sources and resources in the back. That's how I learned about Monash, Kate Scarlata, Patsy Catsos and much more valuable info.
I heard about this diet on Dr. Oz and just had to know more. I've not been practicing it for 2 months now. Now I'm not loosing weight and not sure my tummy is getting flat, but some of my jeans are starting to fall down. It does help IBS, but I do cheat. I love good sourdough bread and the gluten free pasta sometimes doesn't holdup as well. But I have mixed up new spices, and the sauces she lists, and put everything with onion and garlic in a box in the garage. Threw away high FODMAP foods or took it to the food bank. I'm going to give this a try. It is not an easy diet, but we like Mediterranean and the foods of Mexico, its easy to just delete the high FODMAP foods and still enjoy.
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