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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.
This was a gift for a family member who has been told he needs to stay away from gluten.Published 6 months ago by Carol M.
I did not like this book. I don't have those ingredients in my home, most of which are not standard things. The recipes did not sound good and I will be donating the book. Read morePublished 8 months ago by Mickerj
The waffle recipe is worth the price of the book. Can't say that I love ANY Gluten-Free bread recipe, but hers are pretty good. Read morePublished 17 months ago by DIY Girl
I've only recently learned that I am both Gluten and Lactose intolerant. I was anxious to learn as much as possible in a short time. This book was very informative and clear. Read morePublished 18 months ago by Betty Robertson
I know that cooking for a family member who needs to eat both gluten and dairy-free can be really difficult. Read morePublished 21 months ago by Paradise Jane
YIKES! Any recipe that requires or suggest microwaving is a NO NO for me. By profession I am a Holistic Chef, so I can be very critical. Read morePublished 22 months ago by Nicky SF
Consistently easy to use recipes with tasty, light results.
A top recipe book all around, reminding us GF is not a problem! Read more