Alice Sherwood's Allergy-Free Cookbook is featured at SfGate.com. The cookbook features recipes which can be made without the "big four" allergens: gluten, eggs, nuts and dairy.

Along with nearly 120 recipes, the book includes a thorough discussion of common allergies and intolerances, and also lists which processed foods and styles of cuisines are notorious for using them.
With charts that provide good substitutes for items like eggs and baking powder, the book is useful for allergy sufferers and anyone else who needs to adapt recipes. Some substitutes, such as using soy or rice milk in place of regular milk, are obvious, but Sherwood also gives surprising and interesting suggestions, like using potato flour as a binder instead of eggs.

Check out one of her recipes: Leek & Butternut Squash Soup. Sounds like a great savory soup for cool evenings. If you try it, let me know how you like it!