The Lactose-Free Cookbook [Paperback]

Sheri Updike (Author)

Book Description

Publication Date: September 1, 1998

The first major lactose-free cookbook for millions of people worldwide who are lactose intolerant.

Product Details

• Paperback: 384 pages
• Publisher: Grand Central Publishing (September 1, 1998)
• Language: English
• ISBN-10: 0446673935
• ISBN-13: 978-0446673938
• Product Dimensions: 9 x 6 x 1 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #763,262 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

27 of 29 people found the following review helpful:

1.0 out of 5 stars idiot's guide to living with lactose intolerance, September 11, 2002

By 

Amelia Sunderland "tesslouise" (Charlotte, NC USA) - See all my reviews
(REAL NAME)   

This review is from: The Lactose-Free Cookbook (Paperback)

This is the silliest cookbook I have EVER read. Sheri Updike doesn't offer interesting new takes on the foods we all love; she substitutes lactose-free milk and margarine for regular milk and butter and claims to have created new recipes. She offers a "recipe" for Jiffy cornbread mix, using lactose-free milk and margarine! I could have done that when I was in middle school, but I was too busy baking dairy-free cornbread from scratch! And did I mention that Updike's writing is awful? For example, "According to personal taste, as the eggs cook the whites will become opaque and the yolks will harden." Actually, I'm pretty certain that regardless of my "personal taste," the eggs will cook as above--that's basic science--which, like basic writing, Updike apparently missed. Avoid this book!

11 of 11 people found the following review helpful:

5.0 out of 5 stars Easy lactose-free living, January 26, 2002

By A Customer

This review is from: The Lactose-Free Cookbook (Paperback)

I checked this book out of the library to see whether it was worth buying, and just 15 minutes into reading it, I went online and ordered it. This book contains a wonderful, well-researched collection of recipes, but what I liked best about it was the commentary at the beginning that discussed substitutions and products you can buy off-the-shelf that are already lactose-free. The author wisely points out something that so many "dairy-free" or "milk-free" information sources omit: Just because a product's ingredient listing doesn't contain the word "milk" does not necessarily mean the product has no lactose. She provides a helpful list of other ingredients besides milk and butter that actually contain lactose in amounts that may affect those who cannot tolerate it. I myself developed lactose intolerance in just the past few months, after 20-some years of tolerating dairy products with no problems. This book has been a godsend -- I've gone from panicky and nearly devastated (thinking that I could never have chocolate again!!!) to optimistic and relieved, after learning that lactose intolerance does NOT have to mean I'm doomed to eat only granola and rice for the rest of my life.

14 of 15 people found the following review helpful:

5.0 out of 5 stars Wonderful cookbook if you can find the ingredients, April 7, 2000

By 

Cheryl Smith (Newark, OH) - See all my reviews

This review is from: The Lactose-Free Cookbook (Paperback)

Now that I've finally found a local store that sells the Tofutti brand products used in a lot of the dessert recipes, I'm thrilled. The Hydrox cookie cheesecake turned out superb - no soy aftertaste.

The non-recipe commentary is enjoyable. The recipes are easy to follow, although some are quite involved. Unlike some of the other cookbooks, this one has more "real" recipes - actual foods that normally contain lactose.

This book is definitely worth adding to your collection if you're lactose intolerant. Be prepared to hunt a little for some of the ingredients though.