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Cooking Books -> Breakfast
Secrets of Lactose-Free Cooking: Over 150 Delicious Dairy-Free and Lactose-Reduced Recipes-From Breakfast to Dinner
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by:
Burlant, Arlene
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Publisher:
Avery Penguin Putnam
Published: March 1996
ISBN: 0895297248
Format:Paperback
Pages:186
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Book Description
From Publishers Weekly
allergEn-free cooking Wheat allergies severely limit the gustatory pleasures of many, principally those with celiac disease. Bette Hagman's Gluten-free Gourmet books have redressed this limitation for 1those with wheat
intolerances. With The Gluten-Free Gourmet Cooks Fast and Healthy, she reduces fat and cholesterol content in 275 new recipes. Main dishes and pastries, including pre-made baking and soup mixes, eliminate wheat, rye, barley and oats and rely principally
on rice and the newly developed bean flours. (Holt, $27.50 384p ISBN 0-8-5-3980-5; July) Millions of other Americans have difficulty digesting milk and milk products. For them, dietician Arlene Burlant has compiled Secrets of Lactose-Free Cooking. Such
soy products as soymilk, tofu and soy oil are frequent stand-ins for dairy products in the 150 recipes, some of which are lactose-free and some of which call for "reduced-lactose milk." Tips on brandname products and substitutions are included in a brief
introduction. (Avery $13.95 192p ISBN 0-89529-724-8; July)
Copyright 1996 Reed Business Information, Inc.
Ingram
For the 75 percent of adults who have some form of lactose intolerance, Arlene Burlant presents 150 dairy-free
recipes--including Veal Ribs in Cream and Sage Sauce, Yogurt Cheesecake, and Veal Parmesan. Presenting many unknown facts about lactose use, Burlant also shows how to judiciously use products that have lactose and lists the lactose-free foods now
available in most stores.
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