YOU CAN'T EAT THAT by Helen Morgan

YOU CAN'T EAT THAT

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KIRKUS REVIEW

This covers more ground, and covers it more effectively, than the Dodd, Mead book, Recipes and Menus for Albergics, by Haas and Schaffer. It is not, however, as simple a book for the layman to use, nor is it a book so definitely directed to the housewife or the dietician in an institution. The text is divided into three sections, first, a discussion of allergy and allergics; second, recipes which will avoid problem foods; third, discussion of the importance of accurate knowledge of contents in packaged foods. The specialist on food allergies at the Mayo Clinic has contributed a foreword which gives the background of the subject and guideposts to some of the trends and probable futures. An important book for medical students and doctors, for scientists concerned with foods, with digestive ailments, etc., and for the above-average layman.

Pub Date: April 13th, 1939
Publisher: Harcourt, Brace