The Intolerant Gourmet Glorious Food without Gluten & Lactose

Description

With her perfectly crafted recipes, marvellous palate, and irrepressible wit, Barbara Kafka makes intolerance oh-so-deliciously tolerable. She shows readers how to get to crisp without breading or flour coatings; to creamy without dairy; to textures that are luxurious without flour or butter; to desserts such as chocolate mousses without cream; and to waffles without flour. Everything you might want to eat is here in this indispensable reference that is a cook's education between two covers. It is a perfect book for anyone who cooks for someone with food intolerances or is intolerant themselves.

Few have done more to define how Americans prepare food than Barbara Kafka, whose IACP and James Beard award-winning books Roasting and Microwave Gourmet made two underutilized techniques central to everyday cooking. Ms. Kafka is a former food editor of Vogue and a frequent contributor to The New York Times. She lives in New York and Vermont. The author of Artisan's Soup: A Way of Life and Vegetable Love, Barbara Kafka's immense achievements were recognized once more in 2007, when the James Beard Foundation gave her its Lifetime Achievement Award. Her most recent book is The Intolerant Gourmet: Glorious Food Without Gluten & Lactose.

"A cooking encyclopedia, rethought for people who need to avoid [gluten and lactose. Kafka's] ratings of packaged gluten-free pasta in The Intolerant Gourmet: Glorious Food Without Gluten & Lactose will be worth the price of the book for many." --Corby Kummer "The Atlantic " "Barbara Kafka distills a lifetime of cooking in The Intolerant Gourmet. . . . A sophisticated general cookbook." --New York Times Book Review "Gluten- and lactose-free meals without a single compromise." --Everyday Food "Kafka's seventh book, The Intolerant Gourmet, makes her a pioneer again. . . . While many books in this [dairy- and gluten-free] genre take the substitution approach -- 'Here's what I want to eat, how can I make it?' -- Kafka did the opposite: she set out to make delicious foods that just happen to live within new parameters." --Associated Press "This book is a breath of fresh air." --Winston-Salem Journal "Gorgeous dishes, worthy of a dinner party, without laboratory chemicals or apologies." --Buffalo News "A cooking encyclopedia, rethought for people who need to avoid a number of foods. Just [Kafka's] ratings of packaged gluten-free pasta in The Intolerant Gourmet: Glorious Food Without Gluten & Lactose will be worth the price of the book for many." --The Atlantic "This book appeals to both the gluten- and dairy-intolerant and the rest of us." --Rochester Democrat and Chronicle "Chock full of food that tastes good." --Newark Star-Ledger