Harriet Roth's Cholesterol Control Cookbook

Here's a somewhat different approach to the lactose-free or dairy-free cookbook.

Harriet Roth's Cholesterol Control Cookbook.

Publishers Weekly
Formerly director of the Pritikin Longevity Center Cooking School, Roth admits that she, like many other gourmet cooks, at one time frequently cooked with large quantities of animal protein, butter, cream and eggs--until her husband was diagnosed as having a serious coronary condition. The author of Deliciously Low: The Gourmet Guide to Low - Sodium, Low-Fat, Low - Cholesterol, Low-Sugar Cooking here presents easy-to-understand information about cholesterol and how to control its presence in one's diet. Also discussed are dietary fiber and how this affects cholesterol; weight reduction and maintenance; and cholesterol-lowering drugs sometimes prescribed when dieting proves insufficient. While offering little new information on these matters, Roth stresses the importance of adopting healthful habits and carefully reading food labels to achieve one's goals. Providing more than 250 recipes and 200 meal plans, she shows, moreover, that low-cholesterol cooking need not be uninspired. Also provided are calorie and nutrition tables of commonly used foods, but recipes do not include nutritional analyses or calorie counts.

While this is not a cookbook that is completely dairy-free, the emphasis of removing cream and butter from recipes results in the substitution of foods like soy cheese and light soymilk, making them suitable for dairy-free readers.

This is a new and updated paperback edition of a book that was first published in 1989. The review above is from the original edition; I don't know what the updating consisted of.