For those suffering from the most common food allergies: 160 recipes eliminating such key nutrients (and implicated substances) as eggs, milk, wheat, gluten, corn, sugar, and additives. First, however, come ""Substitutes and Suggestions in Cooking""--helpful since foods usually serve more than one function: eggs, for instance, act as ""a structural component, nutrient source, foam formation, flavor, and as a source of liquid."" All should be taken into consideration in looking for a substitute. The succeeding recipes are coded by ""free of,"" ""can be free of,"" and ""contains""--and cover the usual range from breakfasts to desserts and beverages. Those on particularly restrictive diets will find this varied, imaginative fare; offerings include wild rice casserole, curried zucchini, pumpkin nut cookies, and baba au rhum. A boon for the afflicted that does not duplicate either the allergy guides (that tell how to discover allergens in the diet) or the other special-diet books (that tell how to lower fats, salt, etc.).