About this item

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?



About the Author

Dina Cheney

I'm the author of six cookbooks: The New Milks; 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks (Atria/Simon & Schuster, May 2016) , Mug Meals, Meatless All Day, Year-Round Slow Cooker, Williams-Sonona New Flavors for Salads, and Tasting Club.

I have created recipes or written articles for publications, including Every Day with Rachael Ray, Parents, Fine Cooking, Prevention.com, Dr. Oz The Good Life, Clean Eating, Coastal Living, Cooking Light, The Huffington Post, Specialty Food, and more.

My passion for food is also expressed through my artwork: I style and photograph many of my recipes, and paint still lifes of fruit, vegetables and flowers. My photographs have been published in O The Oprah Magazine and on Prevention.com and feedfeed; and have been shared on Instagram by Food & Wine, Health, Every Day with Rachael Ray, Cooking Light, and Real Simple Magazines. For photography samples, see my Instagram feed, @thenewmilks.

Recently, I founded The New Milks (www.thenewmilks.com) , a dairy-free resource site through which I am popularizing delicious and healthful plant-based, alternative, or dairy-free milks.

I've judged the sofi Awards (given out by the Specialty Food Association) ; conducted over 45 tastings and talks nationwide; and taught over 100 cooking classes through my (former) culinary instruction business, Cooking by Heart.

More than 200 media outlets have covered my work. Just a few include Redbook, Real Simple, Every Day with Rachael Ray, The New York Times, Philadelphia Inquirer, New York Post, "Fox" News in Boston and New York, NBC News, NPR and Wisconsin Public Radio.

Before embarking on my career in writing and teaching, I graduated from Columbia College, Columbia University (Anthropology/English Literature) and the Institute of Culinary Education Career program. I studied art at the Rhode Island School of Design and The Yellow Barn Studio and Gallery.

Find me at www.dinacheney.com (author site) , www.thenewmilks.com (my dairy-free resource site) , Twitter (@DinaCheney) , Instagram (@thenewmilks) , and Facebook (dinacheney) .



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