Millions of children across the country have food sensitivities or allergies, and the number is on the rise. And most of these children don't get to eat cookies, for fear of the reaction they might have from the wheat, or the peanuts. Imagine the feeling a young child must have as they stand there watching their friends munch on cookies just out of Mom's oven, while they have to make do with yet another carrot stick.Leslie Hammond knows that left-out feeling all too well. As a child she suffered from severe food allergies and would watch year after year as, when the birthday song had ended and she'd blown out the candles, her fancy party cake was whisked away and served to her friends, while she ate a dry rice cake. Now the mother of allergic children herself, Leslie vowed to spare her own children that trauma. She had developed over 100 recipes that will appeal to a kid's tastes. Unlike other food-allergy cookbooks already on the market, her recipes hardly ever call for the kinds of ingredients that would gross out any kid -- like tofu.The book's recipes take into account all of the most common food sensitivities like wheat and gluten, peanuts, or dairy. Each recipe can be modified to fit the dietary needs to the child.It's divided into three sections -- snacks, main dishes, and treats. Leslie and co-author Lynne Rominger also provide information about how to find what you need in a regular grocery store, instead of requiring a separate trip to the natural foods store. She writes from the perspective of an ordinary working mom, and doesn't design eating regimes that would take all day in the kitchen to satisfy.With the recipes in this book, even the most sensitive child will get a cookie too.

Leslie Hammond is a culinary expert who focuses on allergies and allergy-free foods. She regularly appears on television in Northern California, and runs her own business, Fancy-Free Lynne Marie Rominger has written more than one hundred feature articles for magazines, newspapers, and websites