The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks

Ever since a DNA test tipped me off that I was likely to be lactose intolerant, I've been planning to make the moo-ve to alternative milk. This newest book from Dina Cheney makes the prospect seem easy and tempting! I just got the book in the mail today and I've already zeroed in on what to make first: The Lentil and Pumpkin Stew. Then again, the Thai Turkey Burgers with Lime and Pepper Mayo is a close second! To say nothing of the desserts! This book is a visual stunner and would make a terrific and fun gift. The repertoire of recipes is deliciously diverse. Cheney's earlier book, "Meatless All Day" is my "go-to" cookbook.

This is an excellent book for people like me who do not have the benefit of knowing many Vegans/Vegetarians who are willing to hold my OCD hand and show me, step-by-step, how to make the foods I need to in order to-A: Save $ at Whole Foods (OMG! Lovely place but who can REALLY afford to buy everything here?) andB: Have control over what goes into my foodI will be using the book a LOT!

After studying up on nutrition for years now I went off dairy milk a few years back. At the time there was only soy and later almond milk. Now there are all these other choices. Love the table that shows what milks work with what other food or for what purpose. I also like the recipes. Great book and great idea. We need one about the different flours now...

Dina Cheney has done it again; another wonderful, well written cook book with easy to follow directions for delicious dishes. I love all her books and this one is no exception. Her recipes are so creative and incorporate elements of the cuisines of many different cultures--India, France, Italy etc. Some examples in this book include Malai Kofta and Mattar Paneer from India and Vichyssoise with Fennel from France. Many of the recipes are appropriate for those who prefer vegetarian dishes but there are recipes for carnivores to savor too.

I incorrectly assumed that this contained vegan recipes. Although it looks pretty good, there are recipes containing meat. So, if you are looking for a vegan cookbook, don't be surprised by this one. I am giving it 4 stars - my fault for not investigating it better.

Never be afraid to eat creamy food again! We have lactose intolerance and a milk allergy in our house so we steered clear of many foods that are in this book. We can't wait to try all the different type of milks and will savor every drop. Well written, easy to follow and make, the dairy-free movement just took a huge step forward. Thank you for reintroducing "milk" into our lives!

Excellent cookbook with many great recipes and excellent instructions.

It includes a lot of recipes with weird ingredients I can't get at a normal food store

The vegan in my household liked some of the recipes and thought them worth trying out. I, on the other hand, had hoped to learn how to produce something akin to commercially available milk replacements - the current favourite is a very creamy oat concoction, but very expensive for what is actually, in it. I think especially people with a lactose intolerance will find the book useful.

By the cover and title thought this would help me make nut milks but the recipes use bought nut milks so for me it is pretty useless.

I'm writing a review because i was disappointed, that the author recommends using store bought milks for all the recipes. This wasn't clear to me, i assumed that the recipes would be made with the milks that she describes how to make. She tells you how to make milks but says only to use them in coffee, etc. As a vegan for health reasons i was looking to bring creaminess into my cooking without the preservatives etc of store bought milks. Not what i was looking for. Good description of how to make nut/grain/coconut milks (but why bother since you use store bought for the recipes).

great book