Cover image for Totally dairy-free cooking
Title:
Totally dairy-free cooking
Author:
Lanza, Louis.
Personal Author:
Edition:
First edition.
Publication Information:
New York : William Morrow, [2000]

©2000
Physical Description:
x, 246 pages : color illustrations ; 25 cm
Language:
English
Added Author:
ISBN:
9780688169091
Format :
Book

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RM234.5 .L36 2000 Adult Non-Fiction Open Shelf
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RM234.5 .L36 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

The latest statistics show that as many as 30 to 50 million Americans may be lactose-intolerant. Totally Dairy-Free Cooking offers lactose-intolerant people an alternative to medication--delicious, contemporary recipes made without any dairy products. This isn't "health" food--imagine rich, creamy pastas, savory soups, mashed potatoes, even ice "creams" so delicious you won't miss the dairy. Author Louis Lanza, chef at Josie's, New York's premier dairy-free restaurant, is one of the leading authorities on the subject. In his new cookbook, Louis explains exactly how to use ingredients like soy milk and soy cheeses, now available in supermarkets everywhere.

Totally Dairy-Free Cooking is absolutely the best cookbook on the subject. The recipes are so delicious, anyone--lactose-intolerant or not--will enjoy them. For people who are trying to cope, medication-free, without dairy products in their diet, this cookbook is an essential purchase.


Author Notes

Laura Morton lives in New York City.

Laura Morton is a New York Times Bestselling Author, Writer and Producer. She has written over thirty books with a range of celebrities including, Danica Patrick, Criss Angel, Usher, Joan Lunden, Marilu Henner, Jerry Springer, Susan Lucci and Al Roker.

(Bowker Author Biography)


Reviews 3

Booklist Review

Those with allergies to milk and milk products, or those who want to cut back on the amount of dairy products they consume, will enjoy cooking from Lanza's new book. The author's recipes eliminate dairy products and use soy milk and soy cheeses as alternatives to the common products of the dairy farm. Lanza knocks the milk out of all courses of a meal, from cream soups reimagined with tofu through entrees of grain-based meat loaves to desserts such as spiced pumpkin tofu pie. Lanza's expressed goal is to reduce, not eliminate, the amount of dairy products that people consume. Such a reduction, he expects, will improve cholesterol levels as well as reduce the intake of other fats associated with dairy products. Although many listed recipes needed no dairy in their original versions, Lanza still adds dairy substitutes such as his "enrichment" of split pea soup with soy milk. A brief nutritional analysis accompanies each recipe. --Mark Knoblauch


Publisher's Weekly Review

Believing that "humans were never meant to consume dairy products," New York City Chef Lanza sets out to replace dairy without sacrificing flavor. The popularity of his three restaurants (Josie's, Josephina, Citrus Bar and Grill) attest to his success, and his first book will find favor with the lactose-intolerant as well as the health-conscious eater. Lanza admits that soy products can take some getting used to, but he slips them successfully into appetizers (cinnamon-spiked Roasted Kabocha Squash Soup), entr‚es (Penne with Soy Vegetable Bolognese) and desserts (Jasmine Rice and Banana Pudding). His practical approach--using readily available, brand-name products--balances nicely his creative culinary flourishes, such as Chicken Fajitas (free range) with Cilantro-Walnut Pesto. Lanza makes the idea of eliminating dairy products seem reasonable; selections like Wild Mushroom, Lentil and Walnut Pƒt‚, and Monkfish "Osso Buco" with Tomato Soy Sauce, prove his point that health food need never be tasteless. Nutritional information accompanies each recipe. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Lanza is co-owner and chef of several New York City restaurants serving healthful but trendy food (two of them, perhaps incongruously, have a hot bar scene). Josie's, Lanza's first restaurant, specializes in organic foods prepared without any dairy products. The recipes included here also feature such products as Fakin' Bacon, sugar substitutes, and alternatives to wheat flour (as in Chocolate Chip Spelt Cookies), though the problem with wheat flour seems unclear; and Lanza begins by saying that "according to one study, most Americans eat around two and a half pounds of dairy and dairy-based products every day," which is hard to imagine. Nevertheless, lactose-intolerant cooks and others avoiding dairy products, as well as fans of the restaurants, will be interested; for area libraries and other larger or special collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.