The book follows a logical and easy format. The first three chapters cover the background of ingredient selection, what eczema is, what the diet entails and some general quick-start weekly meal plans. The author also includes some logical pointers, ingredients, and supplies. The recipe chapters are arranged thematically: breakfasts and beverages, soups salads and sides, vegan and vegetarian, meat and fish, desserts, and staples and ingredient recipes. Nutritional information is included in the footer at the end of the recipes and includes calories, fat, sugars, carbohydrates. Some special dietary information is included (gluten-free, nut-free, dairy, vegetarian,etc).
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store. The book also includes a short author bio, and a metric conversion chart, but lacks any index or general ingredients index. Each of the recipes includes a space for notes and observations as well as tips and substitutions in highlighted sidebars.
My main quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book for a niche (and previously largely ignored) group in the autoimmune community.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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