Cooking Without Milk: Milk-Free and Lactose-Free Recipes (Paperback)

by Florence E. Schroeder (Author) "This cookbook is a common sense guide to milk-free cooking..." (more)
Key Phrases: Medium White Sauce, Basic Thin White Sauce, Pot Roast (more...)

Editorial Reviews

Product Description
Cooking Without Milk is a straightforward, commonsense cookbook for the 50 million people in America who have milk or lactose intolerances or allergies. Unlike most of the current milk-free cookbooks that are free of lactose but not necessarily of milk, Cooking Without Milk is completely milk-free, with more than 550 recipes and variations of the foods people eat regularly with ingredients found in most grocery stores today. Many current milk-free cookbooks assume that lactose is the only problem ingredient in milk, require ingredients that are hard to find, and presume that cooks are mainly interested in making gourmet, time-consuming dishes. Cooking Without Milk, however, assumes that most people who cook milk-free don’t want to spend a lot of time in the kitchen. Cooking is not their only pastime. Cooking Without Milk includes a wide range of recipes— main dishes, vegetables, soups, sandwiches, egg dishes, breads, deserts, beverages, and sauces, gravies, and glazes. Also included are guides to the role of milk and milk products in diet, high-lactose foods to avoid, a guide to calcium and calcium-rich foods, and other useful information for those who cannot consume milk. The author also suggests ways in which to determine one’s level of milk intolerance, how to live comfortably while avoiding milk, eating in restaurants, accepting invitations that involve meals, milk products in medications, knowing how to find hidden milk in the ingredients of everyday foods, what to be careful about when buying from an in-store deli, and a list of Web sites for those who want to research milk intolerance for themselves.

About the Author
FLORENCE E. SCHROEDER, who suffers with milk and lactose allergies, was motivated to write Cooking Without Milk when she found that most milk-free cookbooks are not truly milk-free in their selection of recipes, only lactose-free. She lives in McKinleyville, California. DR. DAVID SALTER is a physician who specializes in allergies and nutrition. DR. ROXANN SCHROEDER is a medical researcher specializing in molecular genetics.

Product Details

• Paperback: 224 pages
• Publisher: Cumberland House Publishing; First Printing edition (October 1, 2002)
• Language: English
• ISBN-10: 1581823096
• ISBN-13: 978-1581823097
• Product Dimensions: 8.7 x 7 x 1 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 2.5 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #798,825 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars Very Helpful, December 16, 2002

By A Customer

I do not cook milk free at my home, but have relatives that cannot tolerate milk (of any kind) in their diet. This book has common sense information and ideas that are extremely helpful for creating meals without milk (even a Thanksgiving dinner). The format of the book is easy to use and sprinkled with ideas and tips. A good basic cookbook for anyone as the recipes can be adapted for use with milk also.

12 of 14 people found the following review helpful:

1.0 out of 5 stars NEGATIVE STAR - they cut down trees for this????, January 15, 2006

By	T. Borkowski (north carolina USA) - See all my reviews (REAL NAME)

I felt so talked down to and I am far from a proffessional chef. Just cook for the kids and a regular working mom. So do yourself a favor:
1 Check out the glossary section alone -either in a book store or at the library BEFORE you buy.
If you can't do that here are just a few of my personal favorites that this author took the time to DEFINE in the glossary: OIL, FLOUR, OATS, BANANAS, WAX PAPER, MAYONNAISE- (no kidding)
2 Look up the book "The Milk-Free Kitchen : Living Well Without Dairy Products" AND BUY THAT INSTEAD!!

Don't make the mistake I did and buy Cooking without Milk sight unseen. Well, on second thought if you don't know what a can opener is our how to use one this may be the book for you.

8 of 9 people found the following review helpful:

2.0 out of 5 stars I was hoping for more..., March 9, 2006

By	Suz54 (CA United States) - See all my reviews

Best page of the book is 254, the list of milk and dairy byproduct names to help you decipher the product labels.

Almost 100 pages are devoted to breads and desserts. So I guess if you can't have dairy, you can still get fat. Quite a few of the recipes have the "duh" factor...salads and things you hardly need a recipe for. Substituting mocha mix for regular milk in normal recipes..."duh".

What I would love to find, is a book that tells me how to make non-dairy versions of ubiquitous ingredients. Like a non-dairy substitute for a can of cream of mushroom soup.