The Lactose-Free Family Cookbook

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

Jan Main is a professional home economist with a longstanding personal
and professional interest in food preparation, service, and nutrition.
Her concern about the problems of the lactose-intolerant prompted her to
compile this book of milk-free recipes, which provides important
information about alternative sources of calcium.

A lengthy and interesting introductory chapter explains various aspects
of lactose intolerance, the difference between allergy and intolerance,
calcium requirements and sources, and the

problem of osteoporosis. The 150 or so recipes appear under the headings
“Great Beginnings” (dips, soups, salads, etc.), “Main Courses”
(pastas, poultry, fish, vegetables, and sauces), “Baking” (including
quick and yeast breads), and “Finales” (cheesecake, frozen desserts,
etc.). The recipes are lucidly presented, with measurements in both
metric and imperial, a clear method of preparation, and a brief nutrient
analysis. (Decidedly not in the interest of clarity is the multitude of
fonts that appear on each page.) There is an extensive cross-index of
recipes and topics, and an appendix that provides suggestions for
special menus.

This book should prove to be a useful resource even to those who are
not lactose-intolerant.