Dairy-Free Cookbook, Fully Revised 2nd Edition : Over 250 Recipes for People with Lactose Intolerance or Milk Allergy
May 31, 2010 by admin
Filed under Allergies @ Amazon
- ISBN13: 9780761514671
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Delicious Milk-Free Recipes and Practical Information at Your Fingertips!
“What can you eat if you are extremely sensitive to lactose and live in a society where milk is everywhere and in everything? Read Jane Zukin’s book!”
— From the foreword by Joel V. Weinstock, M.D., Department of Internal Medicine Director, Division of Gastroenterology, University of Iowa
Are you one of the millions of people who cannot drink milk or eat dairy products without pain and discomfort? If so, you are not alone. There are millions of people just like you. The problem is either milk intolerance or milk allergy. Either way, you and milk are not friends.
What to do? To your rescue comes Jane Zukin, call… More >>
This book has good & easy recipes to make. It is full of ideas without using milk.
Rating: 4 / 5
This book was very helpful in the many choices it had for feeding my Grandson, who has a lactose allergy. He seems very happy now.
Yvonne Scott
Rating: 4 / 5
If you are looking for a dairy-free cookbook that does not rely on the use of margarine, this is NOT the one you should buy!
I was very disappointed to find that a huge number of recipes in this book require the use of margarine. Margarine contains unhealthy hydrogenated trans-fats, and it is extremely bad for you. It is not something I want to be putting into my body, and I am a bit surprised that Ms. Zukin would choose this as a butter substitute.
There are other substitutes (such as unrefined coconut fat) that are much healthier. Unfortunately, I do not have the time or patience to experiment with replacing margarine with coconut fat in so many of her recipes.
I have yet to find a dairy-free cookbook that provides a healthy butter substitute.
Rating: 2 / 5
Jane Zukin’s _Dairy-Free Cookbook_ has some of the same drawbacks as _The Milk-Free Kitchen_ (although I had best say now that I have the 1989 version and there is a newer version in print, which I have not seen). Many, though not all, of the main-dish recipes call for meat (though of course vegetarian bouillon can be substituted for beef or chicken broth); the product information, though much *more* thorough than that in _T. M.-F. C._, is still limited and somewhat dated. But altogether I like it much better.
Preceding the recipes is a section on the different types and symptoms of milk allergy, on the importance of supplements, and help with shopping and dining out. The information is thorough and understandable. The recipes range from the appealing to the *weird* (I, for one, don’t wish to bake bologna in pie crust as an appetizer….), but there are enough recipes and a wide enough range that everyone should find something appealing. The recipes feed four, six, usually eight, or occasionally ten or twelve persons, which is a plus for me because our family appreciates leftovers for lunches. However, this might pose a problem if one were cooking for only two or three. Again, soy products are used minimally.
I will add that I intend to buy the new edition of this book.
Rating: 5 / 5
Many people assume that being allergic to milk meanslactose intolerance. That just isn’t true — there are several proteins in milk which trigger true allergic reactions in many. Zukin’s book explains the difference, and offers up a large number of easy recipes for those who have to cope. She relies on milk-substitutes (rice and soybeverages) more than one might like (see Kidder’s _Milk FreeKitchen for a cookbook which doesn’t), but her recipes areimaginative and fairly good. Her chocolate cake recipein particular has an excellent flavor and texture balance.This is one of the best books for explaining the kinds ofproblems people have consuming milk products and what onecan do about it
Rating: 4 / 5