Additional information
by Beth Kidder (Author), Harold M. Friedman (Introduction by), Harold M. Friedman (Designed by)
Here is the only all-purpose, appetizers-to-candy cookbook for the millions of Americans who must avoid having milk and milk products in their diets. Included here are many easy-to-follow recipes for baked goods (which are usually laden with dairy products) for the lactose intolerant or milk-allergic sufferer who must either learn to bake milk-free or go without cakes, cookies, pies, muffins, biscuits, and puddings. The appendix also lists recipes for baked goods that are egg-free.
Most people who deal with food intolerances day in and day out become pretty good 'scratch' cooks. I wrote this book as an all-occasion cookbook. The idea is to give you lots of choices. The Milk-Free Kitchen is focused on all the things you can have. The idea behind every recipe here is that the food should taste good. I hope you will enjoy your milk-free meals and that you and the people with whom you share them will not feel deprived or 'different'--Beth KidderBack Jacket
Here is the only all-purpose, appetizers to candy cookbook for the millions of Americans who must avoid having milk and milk products in their diets.
Author Biography
Beth Kidder lives in central Illinois and has worked as a research technician. She is the mother of two grown children, both of whom are allergic to milk.
