Barbara Kafka has probably done more than anyone else to influence how we cook. Her books about roasting, cooking vegetables, making soup, and using the microwave as a versatile and creative kitchen appliance have transformed how many of us make our meals every day. In
The Intolerant Gourmet, she turns to food intolerances -- specifically lactose and gluten -- and shows us how to make good food without compromising flavor and pleasure.
Unlike so many allergen-free cookbooks that primarily focus on baking, Ms. Kafka explores the whole world of cooking -- breakfast, pastas and risottos, soups, salads, fish and poultry, meats and main courses, desserts, sauces, and much more.
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