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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all it's still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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The Milk-Free Kitchen: Living Well Without Dairy Products Paperback – September 15, 1991

4.2 out of 5 stars 33 customer reviews

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Editorial Reviews

From Publishers Weekly

For people afflicted with either dairy allergies or lactose intolerance, substitution has long been the buzzword in cooking. Here Kidder, a biological researcher, shows readers how to use fruit juices, soy milk and tofu in place of dairy products. The result: tasty and satisfying dips and main courses (although many home cooks may not take kindly to some of the soups, which employ canned condensed soups as bases). The biggest challenge is posed by dairy-free baked goods, and Kidder offers many nominations: dairy-free Sacher torte, carrot cake, chocolate mousse, pancakes, waffles, puddings and frostings. She also gives advice on ordering meals in restaurants and on plane trips, and provides a list of food products to avoid, from the most obvious--milk--to the much less so. It would have been helpful to include food breakdowns and calorie counts, as well as a discussion of how to get dietary calcium often lacking in people who follow dairy-free diets. Because some lactose-intolerant folks can tolerate cheeses made from goat's and sheep's milk, several recipes call for these ingredients.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

This cookbook features recipes without milk, butter, and other dairy products for those who are either allergic or lactose-intolerant. The author includes simple, not particularly exciting recipes for all courses of a meal, but half the book is devoted to breads and desserts. As it is often most difficult to find (or make) dairy-free baked goods, these alone are worth the price. For all special collections.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 480 pages
  • Publisher: Holt Paperbacks; Reprint edition (September 15, 1991)
  • Language: English
  • ISBN-10: 0805018360
  • ISBN-13: 978-0805018363
  • Product Dimensions: 6 x 1.2 x 9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #1,071,300 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback
As a mother of a child who has recently been diagnosed with milk allergy, I found this book disappointing. Prior to it's purchase, I had spent a considerable amount of time in health food stores becoming familiar with all the substitutes there are for milk - such as rice "milk", soy products, etc.. None of these are used in this book. As the author admits, this book focuses on what a person can eat. Most of these receipes are food dishes that just about anyone who has cooked before would already know can be prepared without milk. For those not so obvious, the author only substitutes water in the place of milk. I could have just as easily look up these receipes in a regular cook book. What I really needed was something that helps me create dishes for my daughter that she loves, but that she can no longer have due to her allergy. What I found most helpful was the section on cheese and have since started giving my daughter goat cheese products to see if she can tolerate this.
To anyone in search of good milk-free receipes, I suggest writing to or going to the web site of those companies who make products to replace dairy, such as soy, rice, almond, and other multi-gran products. They have really saved me.
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By Amy J on December 13, 1999
Format: Paperback
This book is not for vegetarians! It does contain recipes that call for meat, fish, and chicken. This book was written primarily for those who are lactose intolerant or allergic to milk protein (two separate allergies.) It contains helpful sections on how to shop for foods, reading ingredient listings to find "hidden" dairy additives, and how to request that your food be cooked properly in restaurants to avoid allergic reactions. The section on which processed foods are "safe" and which are not is rather outdated and no longer useful. Some of the foods she has listed as "safe" are not safe now, as manufacturers often change formulas and rarely make this known. I'd prefer to just see the list of additives that may contain dairy or dairy derivatives and maybe some examples of package listings showing how to look for these ingredients. The recipe section is creatively done - too many allergy cookbooks rely heavily on substitutions that result in the finished food having a strange texture or flavor. These recipes contain "real" foods. There aren't many better books out there for those with dairy allergies.
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Format: Paperback
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!!!
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Format: Paperback
I have used this book for many years since my son was diagnosed with both a milk and egg allergy. The recipes are generally uncomplicated and tend to use ingredients that are easily available.
The cake and cookie recipes are especially useful. I have used her recipes for golden cake and quick chocolate cake along with her frosting recipes for many birthday parties. The breakfast molasses cookies make terrific gingerbread men.
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Format: Paperback Verified Purchase
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?
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Format: Paperback Verified Purchase
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.
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