Dina Cheney is the author of numerous books including Tasting Club (DK, 2006), Williams-Sonoma: New Flavors for Salads (Oxmoor House, 2009), and Year-Round Slow Cooker; 100 Favorite Recipes for Every Season (The Taunton Press, 2013). Her newest cookbook, Meatless All Day; Recipes for Inspired Vegetarian Meals (The Taunton Press), was released in March 2014. Mug Meals is slated for Spring 2015 publication by The Taunton Press. For over three years she has been the “Taste Test” columnist for Every Day with Rachael Ray Magazine. She has also written articles or developed recipes for Clean Eating, Cooking Light, Parents, Fine Cooking, Coastal Living, Specialty Food, and more. More information about Dina can be found on her website.
THE NEW MILKS: Cooking with Soy, Nut, Seed, Grain & Coconut Milks (2016)
The definitive guide to nondairy milks—the first comprehensive cookbook demystifying milk alternatives—here’s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking.
Got (non-dairy) milk? Whether you’re paleo, vegan, lactose intolerant, kosher, or just plain adventurous in the kitchen, your non-dairy options now encompass far more than soy, coconut, and almond milks. Consider grain milks, such as oat and amaranth; nut milks, such as cashew and hazelnut; and seed milks, such as sunflower and hemp. Which ones bake the best biscuits? Complement your coffee? Make your mashed potatoes as creamy as mom’s? The New Milks has the answers.
The New Milks is the first bible of milk alternatives, helping you prepare, select, and cook with all varieties. With helpful charts comparing the texture, nutritional content, taste, and best uses for each milk, plus one hundred flavorful recipes, cooking and baking with non-dairy milks has never been easier!
The first section of the book provides instructions for making an incredible range of non-dairy milks, followed by suggestions for use. Then, dive into recipes for breakfast, lunch, and dinner; sweets and breads; and smoothies and drinks. Each recipe calls for the ideal type of non-dairy milk, and most list alternates, so you can tweak them for your dietary needs and taste preferences. From “Buttermilk” Almond Waffles with Warm Berry Agave Sauce, to Mexican Chocolate Pudding, to Avocado-Basil Smoothies, every recipe is dairy-free, all but two are kosher, the vast majority are vegan, and most are gluten-free.
Who needs the milkman when the alternatives are so much fun?
"Dina Cheney has done it! Everything you need to make your own dairy-free milk and scrumptious recipes too! Cheney demystifies a process for the home cook that even some of the best chefs have not been able to master ...until now! Easy, unique, and sinfully creamy!"—Chloe Coscarelli, author of Chloe's Kitchen
"Got a hankering for creamy, smooth milk but want a healthier, more humane option? Dina Cheney has the recipe for it! I love this book because it just goes to prove that there's no food or drink you get from animals that you can't get better from plants!"—Kathy Freston, New York Times bestselling author of The Lean, Veganist, and Quantum Wellness
"Plant-based milks are ideal for a healthful lifestyle. Not only are they free of cholesterol, hormones, and lactose. They’re also lower in sugar than dairy milk. Also, few realize how prevalent lactose intolerance is. I’m excited about this book because it introduces us to the incredible range of nutritious, delicious, and easy to make and cook with dairy-free milks."—Danielle Pashko, author of Breaking Your Fat Girl Habits
"Thanks to Dina Cheney for writing the first comprehensive resource about plant-based milks! These dairy-free milk alternatives are free of cholesterol, hormones, and lactose, plus are lower in sugar than dairy milk! They’re also delicious and easy to make!"—Oz Garcia, author of The Food Cure for Kids, The Balance, Redesigning 50 and Look and Feel Fabulous Forever
Rights: Atria/Simon & Schuster, World