Amazing Dairy-Free Desserts

Penny Wantuck Eisenberg
Surris Books (2006)
ISBN 0977961796
Reviewed by Stephanie Rollins for Reader Views (8/06)

“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.

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