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Title: One of the better cookbooks for the milk-allergic
Review: 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
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