A high-quality self-published work, The Migraine Gourmet is a labor of love by a retiree with degrees in mathematics, business and law. With extra material on avoidance strategies and adapting recipes to follow the diet, this book has recipes varying from the ridiculously simple (grilled burgers) to one of my favorites, jambalaya.
First the good: the introductory material is very good, especially for the beginning dieter. There is a nice list of spices to pair with various meats and veggies. Strangely missing was a personal favorite, thyme and chicken, but these pairings are very helpful to move away from the usual garlic, salt and butter pattern. Also helpful is the section on some acceptable ingredient substitutions. There is also a glossary and table of ingredients containing MSG. All good stuff! These materials obviously came from someone with experience, not some ivory tower.
On the other hand, the recipe offerings were not as useful as I would have preferred. Five beef recipes including hamburgers and meatloaf seems a bit sparse. The nine chicken recipes bring us up to 14 that might qualify for heavy rotation at my house. The recipes sometimes flag triggers, but not always. Some unflagged triggers include mushroom, Dijon mustard, rice wine vinegar, tomato products, lemon juice, and Worcestershire sauce.
If you have learned your triggers, check out the contents and see if this book might work for you. Even the tips may be worth the small investment. However, I was left with the feeling that I would not use more than a couple of pages from this book.