Milk Free Kitchen

by Beth Kidder

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0805012559
• ISBN13: 9780805012552
• Release Date: January 1991
• Publisher: Henry Holt & Company
• Length: 480 Pages
• Weight: 2.20 lbs.

Customer Reviews

Try this cookbook FIRST if you are allergic to Milk!!!

I work full time, I have 2 kids, I don't have time to make all sorts of substitutes and marinate stuff for hours. This is simple, easy to follow book with results that are really tastey. INCLUDING DESSERTS!!! The whole family ate these reciepes no questions asked! They didn't even know that they were eating dairy free until I told them a week later. I have yet to have one reciepe flop!! Some of the manufactures of subst items she lists are A LITTLE outdated, but we all know to check labels and I still found her tips very useful. I had been adjusting to not eating at all when in doubt, with this book I am starting to explore more in milk free cooking because I have less doubts. As for "Cooking Without Milk: Milk-Free and Lactose-Free Recipes" Light a match and just burn your cash..not worth the paper it's on. I mean...Do you really need a recipe for a peanut and butter sandwich?

Great book if you like to bake!

Although I was initially disappointed in my purchase, I have since then changed my mind and consider this book one of my absolute favorites. My initial negative repsonse was due to the fact that I purchased it right after I found I had a dairy allergy. I was desperately seeking out recipes that would allow me to eat satisfying meals. This book does not have strong "meal" recipe content and I was disappointed. Since then, I have come to appreciate the baking recipes quite a bit. Do I have to give up French toast? Pancakes? Birthday cakes? NO! I can even provide breads and coffee cakes to family functions and no one even knows they're dairy-free! I always get recipe-requests when I bake the peanut butter brownies. The key to this cookbook is that it's for the type of person who has figured out how to balance their daily dietary needs and finds themselves in a position where they want to be decadent. Cakes, frostings, cookies, brownies, rolls, breads, you name it, it's in there.

I've used this book for four years!!!

My son was diagnosed with severe milk allergies when he was three months old. Before that time everything I cooked was topped with cheese. Since then I've searched frantically for a recipe book for people who don't mind eating meat, can't afford the prices at our health food store, and like normal cooking. This book is a godsend. I use it on a daily basis for everything. Guests at our house don't even know I cook milk-free. The recipes are great, the cooking instructions are simple, and my kids (ages 7, 4, and 2) like the food, something that doesn't happen with most vegan cooking. I only wish the author would come out with a new edition; I'd buy it in a moment, and mail it to her to autograph!!!

My Cooking Bible

My young son has severe milk allergies and nut and egg allergies as well. I always refer to this book first when trying to find new meals and desserts. Sure, you can just substitute oat or soy milk for regular milk in most standard receipies, but this book offers alternatives to using any type of "milk" product. The apple brown betty/crisp is great as is the eggless applesauce cake. I've also used it for meatloaf, ham and other receipies that would have nothing to do with milk but are easy and tasty.

The Best of the Milk-Free Cookbooks

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