Dairy-Free Cookbook: Over 250 Recipes for People with Lactose Intolerance or Milk Allergy

my boyfriend of 2 years is lactose intolerant, and I love milk, cheese, creamy soups, butter, basically everything he CAN'T eat. as we've become more health/money concious, and I've been cooking at home almost every night, this became a dilema.enter Jane Zukin's book. it's a lactose - intolerance reference guide and a bunch of great recipes in one. the section on hidden sources of lactose and careful label reading was particularly enlightning (who would have thought plain pre-processed bread crumbs had lactose ingredients?), as was the section on fast foods. now I'll be a lot more comfortable eating at Burger King with him. the substitution suggestions are also helpful, and conveniently located in an easy to use table.but the main thing I love about this book are the recipes! so far they have all been clearly explained, easy to make, and delicious. I love the fact that nutritional information is included with each one (be aware that her portion sizes were a lot smaller then mine, but I DO cook for 3 college boys on a regular basis). as an example - her vegetable linguine. my boyfriend begs me to add meat when I tell him I'm making it for dinner, so I give in and add shrimp to it. when we sit down to dinner, after all 8 servings are devoured, he says, that was great, and it really didn't need meat at all. first time he's EVER indicated a recipe would be better WITHOUT meat! that alone would put it on my list of things to serve often, even it weren't one of the most fabulous tasting recipes I've ever found.the only criticism I have is that so many of the recipes rely on "milk - substitute", "soy-cheese-substitute" or "milk-free-margerine". but it does keep me thinking about it as I prepare a complete meal. definately buy this if you or someone you love is lactose intolerant. it will become one of your most frequently used resources and recipe books.

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.

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.

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