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17.2 Food Allergy Books: Milk/Dairy Free:




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This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.

17.2 Food Allergy Books: Milk/Dairy Free:



The Milk-Free Kitchen
Beth Kidder
1991
ISBN: 0-8050-1836-0

Ms. Kidder includes a wide variety of recipes, including baked
goods. She does not rely upon milk substitutes (soy/rice milk,
etc.) as do some other authors. She assumes the reader is
cooking from necessity, and may be inexperienced. There is a
small amount on allergy,intolerance, and eating out.

This seems to be the most widely available milk/dairy free cookbook
around, which is fortunate, because it is, of the five I've looked at,
the best. My sister bought my copy who knows where; I've seen it at
mall bookstores. Lots of basic recipes. The only problem I have with
it is the baked goods recipes are annoying (she doesn't sift -- she
sort of stirs her flour, and the measurements are, as a result,
difficult to duplicate). I was surprised to discover how well some
things survive having the milk removed (pancakes, biscuits, etc.).
She does not rely on soy milk as a replacement, either. If you're
*really* sensitive to milk products (as in, the whey added to
commercial breads causes respiratory difficulty), this book can really
be a lifesaver. She even has a couple recipes for eggless cakes.




Eating Well Milk-Free: a Cookbook and Guide
Christine M. Wellington, Dietitian
Relish Press
Redpine Distributors
Box 27, RR #1 Astorville
Ontario POH 1BO Canada
ISBN 0-9699787-0-7, spiralbound paperback that stands up as easel
$23.50



Eating Well Milk-Free: a Cookbook and Guide is a useful
collection of information and recipes for those who must avoid milk
in all forms. An overview of milk and its nutritional components is
given, as well as the various names under which it may be listed in
prepared foods. The author gives tips for dining out, shopping,
travelling, and feeding milk-sensitive children. She also provides
Canadian contact information for food and pharmaceutical
manufacturers. Small, wallet-sized cards are provided listing the
various ways milk may be listed and common foods that contain milk.
One small personal nit-pick (recognizable to those who know me :-) is
that the author gives information on introducing solids to chidren,
starting around 4-6 months of age; some recommend delaying
introduction of solids until later, especially in allergy-prone
families. This is a very small point, though, and one on which there
may be disagreement.


The recipes are clearly presented and logically organized. The main
index is in the back of the book, divided by meal category
(breakfast, lunch, supper, beverages, sweets). Measurements are listed in
imperial and metric. The recipes are for everyday home cooking --
this book would be a fine starting point for someone suddenly faced
with feeding a family a milk-free meal. The section on milk-free
sweets (cookies, cakes, muffins) is particulary strong, with a number
of interesting, unfussy recipes. The recipes do not depend upon
having a milk substitute available (such as soy milk or DariFree),
which is convenient for those without access to these substitutes or
those with multiple allergies. Some recipes do depend upon having
milk-free bread, margerine or mayonnaise; but, if you are
milk-sensitive, these (or substitutes) will have to be found anyway.
Many of the lunch and supper recipes use meat and/or eggs, so this is
not a book for vegetarians/vegans seeking to avoid milk.




Raising Your Child Without Milk
Jane Zukin
Prima Publishing

This new book by the author of Dairy-Free Cookbook discusses raising a
child that cannot have cow's milk, with all the issues that
entails. The author looks at children's nutritional requirements and
how to meet them without milk while still providing interesting
dishes. Recipes for dairy-free treats are also included.



Dairy-Free Cookbook
Jane Zukin

This is not as good a basic cookbook as Kidder's, but they
complement each other well. She relies a good deal more heavily on
milk substitutes. This book contains substantial sections on: the
difference between lactose intolerance and milk allergy; foods at
franchises which contain milk products (this was an eye-opener);
where to obtain various milk-substitutes; calcium supplementation.
She also includes information on eating out.

The other three cookbooks I've seen were not too memorable (I only
flipped through them in bookstores). I haven't bought any of
the general cooking around allergies books because my problems
are specific, and my husband's are atypical (neither of us is
sensitive to gluten, for example).

The following aren't specifically to cope with milk allergies;
I bought them because I found a lot of recipes in them that happened
to not include milk (eggs, etc.).



No Milk Today: How to Live With Lactose Intolerance
Steve Carper, Simon & Schuster, Inc., 1986 ISBN
0-671-60301-0.

I found it at my local library. It's an excellent book
for explaining the process, describing hidden sources of lactose (like
whey), and tips on eating out.

 

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