- 1 online resource (vii, 240 pages) : color illustrations
- At lasta cookbook of pleasure, not compromise, for those with food intolerancesIt's estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is glucose-intolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating. Now, legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara's own intolerances, dormant since childhood, returned five years ago, andas someone who was already intolerant of bad food, ersatz ingredients, and poor cookingshe rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter. Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmetcontains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not. The book also features tools such as a guide to gluten-free pastas and a comprehensive section on starchestheir assets and detriments, the basic methods for preparing them, and the best ways of serving them. All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes, My roast is rare, but no Saxon pillage). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.
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- Before we begin -- The intolerant gourmet pantry -- How we do it -- Breakfast -- Hors d'oeuvre & first courses -- Pasta & risotto -- Glorious soup -- The wide world of salads -- Fish & seafood -- Chicken & other birds -- Beef -- Perfect pig -- Lamb -- Other meats -- Vegetable main courses -- Sides -- Desserts -- Sauces -- Basic recipes -- Stiff upper lip : the starches.
The intolerant gourmet : glorious food without gluten & lactose / Barbara Kafka.
New York : Artisan, ©2011.
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Electronic reproduction. New York : Artisan, 2011. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 5601 KB) or Adobe Digital Editions (file size: 6538 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB).
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Print version: Kafka, Barbara. Intolerant gourmet. New York : Artisan, ©2011 9781579653941 (DLC) 2011005683 (OCoLC)707626604
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EB00007270 Recorded Books
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