01421nam a2200265 i 45000010008000000030004000080050017000120080029000290100013000580200034000710400027001051000035001322450084001672600066002513000049003173360021003663370025003873380023004125040051004355050564004865410038010505460012010886500019011007000036011192197914OSt20160504121312.0740930s1974 nyua b 001 0 eng  a73089471  a0812962788 [hardbound]c$9.95  a DLC  c DLC  d DLC    a Frazier, Claude Albee.d1920-  aCoping with food allergy / cClaude A. Frazier ; foreword by Bernard A. Berman.  a New York :  bQuadrangle/New York Times Book Co.,  cc[1974]  axiii, 334 pages :b illustrations ;c 25 cm.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aIncludes bibliographical references and index.  aContents: One a bird's-eye view of allergy -- Two characteristics of food allergy -- Three the havoc and hazards of food allergy -- Four how to ferret out the villain -- Five allergenic foods -- Six milk-the almost perfect food? -- Seven which comes first, the chicken or the egg? -- Eight our daily bread -- Nine this is food? the case of food additives -- Ten the food allergic's special problems -- Eleven better safe than sorry, or, can allergy be prevented? -- Twelve menus to manipulate -- Thirteen recipes to keep the allergic together and allergyfree.  xRene OsornoyHRM and TourismzHRM  aEnglish  a Food allergy.  aBerman, Bernard A.dForeword by