Dairy-Free Cookbook, Fully Revised 2nd Edition : Over 250 Recipes for People with Lactose Intolerance or Milk Allergy
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, called by the Wall Street Journal "the country's best-known expert on lactose intolerance." Here, Jane shows you how you can eat to your stomach's content, offering 250 delicious dishes the whole family will love. She also explains all you need to understand about milk intolerance and milk allergies. In addition, she explains how to deal with child-related issues and how to recognize the "hidden" milk products and by-products that lurk inside so many prepared foods. But make no mistake. At its heart, this is a cookbook, and what a cookbook! Inside you will learn how to prepare wonderful dairy-free versions of: ·Flaming Crepes with Fresh Fruit Filling ·Spinach Lasagne ·Tangy Watermelon Cooler ·Peanut Butter-Chocolate Bars ·And many more!
Not for those with Milk Allergy
By psam ordener - October 2, 2000
Ms. Zukin's book is probably an invaluable resource for those who cannot tolerate lactose, but those of us who are allergic to milk protein will find dangerous information in this book.She lists as "dairy-free" products which clearly contain milk (Wendy's bread sticks contail "skim milk"; their hamburger buns contain "sodium caseinate"). These are not items that have changed over the years; my dairy-allergic son has never been able to eat Wendy's buns,and he's nearly 13 years old. The recipes are fairly good, though I get irked by reading "milk substitute" in them - I'd rather see the brand name of the product she used (soy milk tastes very different from rice milk, for instance).With this book, as with every packaged food product, you must read carefully and be certain the food she mentions is safe. You can't take her word for it. The title, therefore, is quite misleading.I won't buy another book written by this author.
Working hard, or hardly working?
By Morgan A. Macdouglas "Schtankybampo" - October 4, 2005
I, too own the Betty Crocker Cookbook, and I, too, am capable of a simple search & replace string for phrases. It seems to me that the author simply took recipies from established cookbooks, and replaced every instance of the word "butter" with "milk-free margerine", the word "milk" with "milk-free milk substitute", and "cream" with the words "non-dairy richwhip". With a remarkable lack of knowledge about the difference between lactose intolerance and actual non-dairy living, she approaches the reader with what were probably good intentions, but merely comes off as misinformed. This book is fine if you are lactose intolerant. However, if you are truly trying to live diary-free, give it a miss. Also, if you're frugal, just take a pencil to your battered copy of Betty Crocker, and sub out the ingredients yourself. Maybe a publisher will buy your work, too.
A very thorough book about all aspects of living dairy free
By A Customer - July 15, 1999
As the mother of a three year old daughter with both milk and egg allergies, I found this book was extremely helpful with all aspects of living milk free. It includes sections on infants and children, shopping and eating out as well as supplying addresses for some of the better known fast food chains who will send you updated information on which of their products are dairy free. The recipes are great and even include some that are egg free. I personally used egg replacer(found in health food stores) and a teaspoon of arrowroot(for firmness) in some of her baking recipes and most came out very good. The only problem with including products that are dairy free is that manufactures frequently change recipes and I would not want anyone to buy somethi ng from these lists thinking they are dairy free when they may not still be.
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