Customer Reviews

366 Simply Delicious Dairy-Free Recipes

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4 star:		(3)
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2 star:		(1)
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This book is written from the point of view that after some people eliminate all meat from their diets, they might choose to eliminate dairy also. Since it is written from this strict vegetarian viewpoint, all of the recipes are fine for people who have dairy allergies as well. Many of the recipes include soy cheese products - if you are milk protein allergic you can eat some of these products, but not all of them, so be sure to read the ingredient lists carefully. Some soy cheeses are made with casein or sodium caseinate, which are milk derivatives. This book assumes that you already know what you are allergic to, if anything, and that you know how to avoid it. Other than the soy cheeses, all other dairy possibilites are eliminated and milk substitutes such as soy, rice and almond milk are used in their place. This book is full of wonderful recipes that make the most of non-animal proteins such as tofu, seitan, and tempeh. Although I'm not a vegetarian, I was excited to see so many great-sounding recipes that tempted me even though I've never eaten seitan and rarely liked tempeh. It includes delicious rich soup recipes and some noodle and pasta dishes containing a white sauce made with almond or soy milk, something I wasn't sure was possible until this book. It contains many spicy, creative dishes as well, something not always common to dairy-free or vegetarian cookbooks.

It's hard to find to a good non-dairy cookbook. I'm not a vegitarian, I just feel a lot better, and look a lot thinner, when I'm off the dairy. The recipies in this book are all vegan (no animal products of any kind). I haven't tried all of the recipies, but the ones I have, have been tasty, easy to prepare, and for the most part the indgredents are easy to find. Especially yummy is the Baked Spinach with Rasins. The book even includes a desert section, I personally tend to avoid these, not only for caloric reasons, but also because many of them call for margarine (made many from hydrogenated oils), and my nutritionist has convinced me that hydrogenated oils are on the same health level as crack. I would highly recomend this book, good for beginners thru experts. I find myself "spicing up" some of the recipes, but the the basic recipes are great.

This was the first dairy-free cookbook I bought when I found out I was allergic to milk proteins. So far, every recipe (over 20) that I've made from this cookbook has been a poor comparison to its dairy equivalent. My own dairy-free creations were better and indistinguishable from their dairy equivalent.

I bought this book hoping to find new ideas on dairy-free cooking. While the recipes are dairy free about 95% of them call for tofu. I've read a lot on nutrition and am also concerned about going over board on soy consumption, especially for women. This book would be great for a vegan but if you're just looking for dairy-free then I would recommend 'Totally Dairy-Free Cooking' by Louis Lanza.

Purchased as a gift for my daughter whose sone is milk protein, peanut allergic. She says it's great. I don't know how the recipes work as I haven't used them myself.