Great milk-free desserts. Enjoy!

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Product Description

Amazing Dairy-Free Desserts is a comprehensive collection of original dairy-free desserts and information for dairy-allergic, lactose intolerant, kosher and other individuals who want to restrict dairy. There are recipes for all different levels of cooks and for all occasions, including: ice creem, cheezecake, pound cake, brownies, buttercreem frosting, layer cakes, strawberry shortcake and much more!

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Product Details

• Amazon Sales Rank: #353476 in Books
• Published on: 2006-09-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 216 pages

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Customer Reviews

Dairy-free indulgence & entertaining at its best
This is a definite go-to cookbook for entertaining and serious dessert cravings. Loaded with dairy-free versions of old favorites (tiramisu, pound cake, crème caramel, éclairs, etc.), Penny Eisenberg's recipes are sure to add some necessary indulgence back into special diets.

Amazing Dairy-Free Desserts contains 64 core recipes, several with additional varieties noted. There are many options for "ice creem", pudding, kosher classics (i.e. Rugelach), "cheesecake", cookies, brownies, cakes, pies, tarts and strudels. The format is beautiful, simple, and very easy to follow. The well-detailed instructions plus specific tips with every recipe eliminated virtually every question I had. I even learned a thing or two, including when to use chilled, warmed, or melted margarine; how to perfectly whip eggs; and the step-by-step process to creating 6-braid Challah.

The cookbook begins with a section on ingredients that includes an explanation of the dairy substitutes used in baking and specific product recommendations from the author. I found this chapter to be very useful, and essential to the rest of the book. Many of the recipes do call for one or more of the following ingredients: soymilk, non-dairy margarine, Richwhip, soy creamer, dairy-free sour cream or dairy-free cream cheese. Please see my notes below on ingredients. The author seems to have a talent for creating decadent desserts both from-scratch and by mastering the perfect combination of basic ingredients and dairy substitutes to transform treats that are traditionally dairy-loaded.

Since most of the recipes contain soy products and/or eggs, I would not recommend it for vegans or those who have an allergy or intolerance to either soy or eggs. However, it is a must have for kosher and lactose intolerant cooks who like to entertain. The author seems to have done her research on milk allergies also, as most, if not all, of the recipes seem to be well suited to this audience.

My Personal Notes on Ingredients: With the exception of the Richwhip, all of the products utilized in this cookbook can be found at natural food grocers (Whole Foods, Wild Oats, etc.) and even in the natural food section of some mainstream grocers. If you live in a remote area and are having trouble finding them, Silk Soy Creamer, Soymilk (various brands), Tofutti Better Than Cream Cheese, and Fleischmann's may be purchased here on Amazon (through Gristedes Supermarket). I was unable to find the Tofutti Better Than Sour Cream online, but will update if I find it. Richwhip is currently only sold through food service, but the author does note a few places that will sell it direct to consumers. It is not a product I would use myself, as it contains hydrogenated oils and high fructose corn syrup, but I have heard tons of rave reviews about Richwhip (particularly from parents of children with milk allergies), so it may be well worth it.

Guilty pleasures without diary products
Reviewed by Stephanie Rollins for Reader Views (8/2006)

"Amazing Dairy-Free Desserts", by Penny Wantuck Eisenberg contains recipes for cakes, cookies, ice-creams, and cheesecakes. All of the recipes seem to be simple to recreate. They use dairy-free substitutes, such as non-dairy butter and soy milk. These items are easy to find in urban area and chain grocery store. I was unable to find them in my locally-owned, rural grocery store.

The photos demonstrate that dairy-free desserts can be very tempting. I made the frosted cupcakes, pina colada cheesecake, and the chocolate chip cookies. They all turned out very well. They were children and husband-tested, also.

Eisenberg describes in detail techniques that most food professionals would take for granted that everyone knows. For example, she explains to make stiff peaks, you must have no grease residue on your bowl or utensils. She also explains the need to use room temperature eggs; they emulsify better.

Eisenberg lists her favorite substitutes and brands. This is very helpful for those, such as myself, who are not used to working with dairy-free products. She included a list of products used in the recipes. The kosher ingredients are marked.

The font used is large. The pages are not washable. It is well-bound, so it will stand years of use.

It will be impractical for most people to use this recipe book. Dairy-free products are more expensive and not readily available in some areas. However, for those who have a lactose intolerance, religious aversion to milk products, or ethical aversion to milk products, I recommend keeping this book in your cookbook collection. Pass it on to those who think dairy-free indulgences are out of the question.

A Real Dairy-Free Treat
For anyone who is lactose intolerant, has dairy allergies, kosher, or resists dairy ingredients for any other reason, this mouthwatering collection of dairy-free desserts is one you'll want to have. However, you don't have to be any of the above to love this cookbook.

The author, Penny Eisenberg, a recognized authority on specialty diets and a caterer and cooking instructor for nearly 25 years, states that all of the recipes are original and from scratch - and have been crafted with love in her home kitchen, using the appliances you would have in your own home. She has included important information for people suffering from milk allergies: what's safe to eat, what to stay away from and general information on ingredient selection and preparation techniques.

Chapters include: Ice Creem, Puddings, etc.; Cheezecakes; Cookies and Bars; Cakes; and Pastry. The recipes are well-written, sumptious and practical, all with baking, storing and serving tips; the color photos are beautiful, and there is definitely something for everyone in this book. I liked that the recipes do not call for the non-dairy milk and creamers that are chemical laden, and I especially loved the non-dairy "cheezecakes."