The Interview: Barbara Kafka and The Intolerant Gourmet
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.