Customer Reviews
Working hard, or hardly working? 
2005-10-04
I, too own the Betty Crocker Cookbook, and I, too, am capable of a simple search & replace string for phrases. It seems to me that the author simply took recipies from established cookbooks, and replaced every instance of the word "butter" with "milk-free margerine", the word "milk" with "milk-free milk substitute", and "cream" with the words "non-dairy richwhip". With a remarkable lack of knowledge about the difference between lactose intolerance and actual non-dairy living, she approaches the reader with what were probably good intentions, but merely comes off as misinformed. This book is fine if you are lactose intolerant. However, if you are truly trying to live diary-free, give it a miss. Also, if you're frugal, just take a pencil to your battered copy of Betty Crocker, and sub out the ingredients yourself. Maybe a publisher will buy your work, too.
Too much margarine!! 
2004-12-18
If you are looking for a dairy-free cookbook that does not rely on the use of margarine, this is NOT the one you should buy!
I was very disappointed to find that a huge number of recipes in this book require the use of margarine. Margarine contains unhealthy hydrogenated trans-fats, and it is extremely bad for you. It is not something I want to be putting into my body, and I am a bit surprised that Ms. Zukin would choose this as a butter substitute.
There are other substitutes (such as unrefined coconut fat) that are much healthier. Unfortunately, I do not have the time or patience to experiment with replacing margarine with coconut fat in so many of her recipes.
I have yet to find a dairy-free cookbook that provides a healthy butter substitute.
great if you love milk, but someone you love can't have it 
2002-09-07
my boyfriend of 2 years is lactose intolerant, and I love milk, cheese, creamy soups, butter, basically everything he CAN'T eat. as we've become more health/money concious, and I've been cooking at home almost every night, this became a dilema.
enter Jane Zukin's book. it's a lactose - intolerance reference guide and a bunch of great recipes in one. the section on hidden sources of lactose and careful label reading was particularly enlightning (who would have thought plain pre-processed bread crumbs had lactose ingredients?), as was the section on fast foods. now I'll be a lot more comfortable eating at Burger King with him. the substitution suggestions are also helpful, and conveniently located in an easy to use table.
but the main thing I love about this book are the recipes! so far they have all been clearly explained, easy to make, and delicious. I love the fact that nutritional information is included with each one (be aware that her portion sizes were a lot smaller then mine, but I DO cook for 3 college boys on a regular basis).
as an example - her vegetable linguine. my boyfriend begs me to add meat when I tell him I'm making it for dinner, so I give in and add shrimp to it. when we sit down to dinner, after all 8 servings are devoured, he says, that was great, and it really didn't need meat at all. first time he's EVER indicated a recipe would be better WITHOUT meat! that alone would put it on my list of things to serve often, even it weren't one of the most fabulous tasting recipes I've ever found.
the only criticism I have is that so many of the recipes rely on "milk - substitute", "soy-cheese-substitute" or "milk-free-margerine". but it does keep me thinking about it as I prepare a complete meal.
definately buy this if you or someone you love is lactose intolerant. it will become one of your most frequently used resources and recipe books.
Not for those with Milk Allergy 2000-10-02
Ms. Zukin's book is probably an invaluable resource for those who cannot tolerate lactose, but those of us who are allergic to milk protein will find dangerous information in this book.
She lists as "dairy-free" products which clearly contain milk (Wendy's bread sticks contail "skim milk"; their hamburger buns contain "sodium caseinate"). These are not items that have changed over the years; my dairy-allergic son has never been able to eat Wendy's buns,and he's nearly 13 years old.
The recipes are fairly good, though I get irked by reading "milk substitute" in them - I'd rather see the brand name of the product she used (soy milk tastes very different from rice milk, for instance).
With this book, as with every packaged food product, you must read carefully and be certain the food she mentions is safe. You can't take her word for it. The title, therefore, is quite misleading.
I won't buy another book written by this author.
A very thorough book about all aspects of living dairy free 
1999-07-16
As the mother of a three year old daughter with both milk and egg allergies, I found this book was extremely helpful with all aspects of living milk free. It includes sections on infants and children, shopping and eating out as well as supplying addresses for some of the better known fast food chains who will send you updated information on which of their products are dairy free. The recipes are great and even include some that are egg free. I personally used egg replacer(found in health food stores) and a teaspoon of arrowroot(for firmness) in some of her baking recipes and most came out very good. The only problem with including products that are dairy free is that manufactures frequently change recipes and I would not want anyone to buy somethi ng from these lists thinking they are dairy free when they may not still be.
the better of two 1999-04-27
Delicious Milk-Free Recipes and Practical Information at Your Fingertips!
"What can you eat if you are extremely sensitive to lactose and live in a society where milk is everywhere and in everything? Read Jane Zukin's book!"
— From the foreword by Joel V. Weinstock, M.D., Department of Internal Medicine Director, Division of Gastroenterology, University of Iowa
Are you one of the millions of people who cannot drink milk or eat dairy products without pain and discomfort? If so, you are not alone. There are millions of people just like you. The problem is either milk intolerance or milk allergy. Either way, you and milk are not friends.
What to do? To your rescue comes Jane Zukin, called by the Wall Street Journal "the country's best-known expert on lactose intolerance." Here, Jane shows you how you can eat to your stomach's content, offering 250 delicious dishes the whole family will love. She also explains all you need to understand about milk intolerance and milk allergies. In addition, she explains how to deal with child-related issues and how to recognize the "hidden" milk products and by-products that lurk inside so many prepared foods.
But make no mistake. At its heart, this is a cookbook, and what a cookbook!
Inside you will learn how to prepare wonderful dairy-free versions of:
·Flaming Crepes with Fresh Fruit Filling
·Spinach Lasagne
·Tangy Watermelon Cooler
·Peanut Butter-Chocolate Bars
·And many more!
One of the better cookbooks for the milk-allergic 1996-11-19
Many people assume that being allergic to milk meanslactose intolerance. That just isn't true -- there are several proteins in milk which trigger true allergic reactions in many. Zukin's book explains the difference, and offers up a large number of easy recipes for those who have to cope. She relies on milk-substitutes (rice and soybeverages) more than one might like (see Kidder's _Milk FreeKitchen for a cookbook which doesn't), but her recipes areimaginative and fairly good. Her chocolate cake recipein particular has an excellent flavor and texture balance.This is one of the best books for explaining the kinds ofproblems people have consuming milk products and what onecan do about it
