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.

Author Biography

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.