- Hardcover: 472 pages
- Publisher: Henry Holt & Company Inc (Dec 1991)
- Language English
- ISBN-10: 0805012559
- ISBN-13: 978-0805012552
- Product Dimensions: 23.1 x 15.7 x 4.3 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 3,422,096 in Books (See Top 100 in Books)
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Product Description
Synopsis
Offers advice on cooking without milk, butter, cream, or cheese, and shares recipes for appetizers, soups, fish, meat, poultry, sauces, beans, pasta, eggs, pancakes, vegetables, rice, salads, breads, cakes, cookies, and desserts.
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Paperback
Beth Kidder's dairy free cookbook was very well written and researched. After almost two years of suffering, my own diagnosis of lactose intolerance was hard to adjust to. I was a lover of cheese. I ordered this cookbook from a local bookstore and have never looked back. Not only does Miss Kidder include everyday favorites in her book, but also lists food products that contain lactose that could make individuals like myself sick. She also gave the names of ingredients that contain traces of lactose, so that people can decide whether or not to eat them. I hope that Miss Kidder has many more editions, I will be waiting to buy them eagerly.
9 of 9 people found the following review helpful
Format:Paperback
In recent years, about a half-dozen to a dozen milk-freeor lactose-intolerant cookbooks have been available. Theyare a mixed lot: the lactose focused tend to include a lotof yogurt and aged cheese; some of the milk-free reproducea lot of mediocre recipes substituting rice or soy beveragefor milk, margarine for butter, and tofu for cream cheese.Kidder, however, is more imaginative. She relies very little on milk substitutes, and her baked goods compensatefor the flavor loss through appropriate use of spices. She assumes very little knowledge and does a good job explaining basic cooking techniques along the way, and her recipes are, on the whole, simple and tasty. Jane Zukin's _Dairy-Free Cooking_ is a good supplement, but this is the best of the basics.
10 of 11 people found the following review helpful
Format:Paperback
I am glad I didn't buy this cookbook but rather checked it out of the library, as I must respectfully disagree with the others' glowing reviews. The book had some serious drawbacks for me that others might not consider drawbacks, however.
On the positive side, the book made virtually no use of soy products, not even soy milk, so those allergic to soy might find it helpful. There is also information about egg-free baked goods. For those looking for mainstream recipes (e.g., Beef Stroganoff), this book may be helpful. Ditto those cooking for two or three persons at a time; that is the size of most of the recipes. There are recipes for foods that are more difficult to make without milk, such as icing and fudge(!), that should be a boon for anyone.
However, as my sister is vegetarian, I found the absence of any meat-free main dishes a real problem. And there are five of us, so a two- or three-person recipe is annoying, to say the least. I also found the product information limited and dated.
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