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The Intolerant Gourmet: Glorious Food without Gluten and Lactose Hardcover – November 10, 2011


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Editorial Reviews

Review

“Barbara Kafka distills a lifetime of cooking in The Intolerant Gourmet. . . . A sophisticated general cookbook.”
—New York Times Book Review
 
“Gluten- and lactose-free meals without a single compromise.”
Everyday Food
 
“Kafka’s seventh book, The Intolerant Gourmet, makes her a pioneer again. . . . While many books in this [dairy- and gluten-free] genre take the substitution approach — ‘Here’s what I want to eat, how can I make it?’ — Kafka did the opposite: she set out to make delicious foods that just happen to live within new parameters.”
—Associated Press
 
“This book is a breath of fresh air.”
—Winston-Salem Journal
 
“Gorgeous dishes, worthy of a dinner party, without laboratory chemicals or apologies.”
Buffalo News
 
“A cooking encyclopedia, rethought for people who need to avoid a number of foods. Just [Kafka’s] ratings of packaged gluten-free pasta in The Intolerant Gourmet: Glorious Food Without Gluten & Lactose will be worth the price of the book for many.”
The Atlantic
 
“This book appeals to both the gluten- and dairy-intolerant and the rest of us.”
—Rochester Democrat and Chronicle
 
“Chock full of food that tastes good.”
—Newark Star-Ledger


“A cooking encyclopedia, rethought for people who need to avoid [gluten and lactose. Kafka’s] ratings of packaged gluten-free pasta in The Intolerant Gourmet: Glorious Food Without Gluten & Lactose will be worth the price of the book for many.” – The Atlantic
(Corby Cummer The Atlantic)

“A cooking encyclopedia, rethought for people who need to avoid [gluten and lactose. Kafka’s] ratings of packaged gluten-free pasta in The Intolerant Gourmet: Glorious Food Without Gluten & Lactose will be worth the price of the book for many.” 
(Corby Kummer The Atlantic)

About the Author

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.

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Product Details

  • Hardcover: 272 pages
  • Publisher: Artisan; 1 edition (November 10, 2011)
  • Language: English
  • ISBN-10: 1579653944
  • ISBN-13: 978-1579653941
  • Product Dimensions: 8.1 x 1.1 x 9.4 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #301,648 in Books (See Top 100 in Books)

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Customer Reviews

3.8 out of 5 stars

Most Helpful Customer Reviews

16 of 16 people found the following review helpful By YJ Kim on November 14, 2011
Format: Hardcover Verified Purchase
To eat without fear and enjoy without sacrifice is a wonderful experience; The Intolerant Gourmet has made both possible. Barbara Kafka truly understands the needs of those who suffer from the inability to cope with gluten and lactose. Every recipe I have tried was easy to follow and the book as a whole is very logically thought-out and organized. The anchovy and garlic pasta and the Venetian rice and peas were especially easy to prepare and delicious. For the first time as a glucose and lactose intolerant home cook, I did not have to make different dishes for different people; no more dividing the recipes and separating ingredients before serving! The tables of descriptions and cooking times for grains and beans in and of themselves are invaluable. This book is a true gift to anyone who enjoys great food, varied fare, imaginative ingredients and dishes at their very best.
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19 of 20 people found the following review helpful By Irene Sax on October 31, 2011
Format: Hardcover
I was a skeptic: I can eat anything, and saw no need for a book like this one. But when I opened The Intolerant Gourmet I was converted. It's not just for allergy-sufferers, but an all-round terrific cookbook. I will definitely make the duck with forbidden rice, the chard and lentil soup and one of the soy-marinated pork shoulders. And if I miss the lactose and gluten I can always eat them with a piece of bread and butter. I'm joking but I'm also serious: this is definitely not just for intolerant gourmets.
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17 of 18 people found the following review helpful By K. Lee on November 21, 2011
Format: Hardcover Verified Purchase
Since my husband was diagnosed with celiac disease two years ago I have bought a lot of new cookbooks to add to my already large collection. I decided I needed to stop buying new cookbooks! However, when I saw that Barbara Kafka had written a gluten free cookbook I had to make an exception. She is one of my favorite cookbook authors and I have worn out my copies of her other books. This book does not disappoint. I got it today and have been poring over it all evening. So many wonderful sounding recipes to try and as in her other books a lot of excellent cooking advice. Barbara Kafka totally gets how you have to learn to cook in a whole new way but that there are many, many things you can eat and can cook. This is great book and even if you already have too many cookbooks I would recommend buying this one!
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6 of 7 people found the following review helpful By Henry on January 1, 2013
Format: Hardcover Verified Purchase
My company arrives in 3 hours. I am a foodee, gourmet cook but I am on my second attempt at a dessert from this cookbook, which in both cases I have thrown away. Kafka's picture of the yum yum brownie concoction shows use of parchment paper, but she does write this in her recipe. Hence, despite the use of safflower oil as instructed to oil the pan, the yum yums were impossible to remove the pan intact! The marsala chocolate pudding recipe w/ the 1.5 cups of safflower oil separated from the eggs and never thicken. Down the drain went money, time, food and a lot of frustration. Kafka does not give enough detail to cover when cooking or not cover, to whip eggs whites or not whip. This is an awful cookbook! Get your recipes right Kafka and give more detail!!!!
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4 of 4 people found the following review helpful By Tiggy Morris on December 22, 2011
Format: Hardcover
This book is surprisingly young and fun. Clara's Peachy Keen Pork Chops are the best recipe by far within the book--incredible! A nice looking book, too! Would be a great gift for any food-lover, especially one who is attempting to avoid gluten & lactose.
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2 of 2 people found the following review helpful By C. B. Mattick on January 22, 2013
Format: Hardcover Verified Purchase
I was looking for Barbara Kafka's microwave books and realized she had written one for gluten free diets, A great addition to my cookbook bookcase. I intend to get her book on soups as well. Kafka is a great cook and adapts great food to diet and other constraints.
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3 of 4 people found the following review helpful By L. Lodovi on June 27, 2013
Format: Hardcover
This is an outstanding resource for practical cooks who are preparing meals for food allergy sufferers. As someone who cooks for a loved one with celiac disease, I know it can be difficult to make foods that appeal to everyone in the family. This cookbook, however, evens the playing field. Everyone in our household can enjoy incredible, flavorful meals without feeling like they're missing out on anything. In addition, the recipes are impeccably written, with easy, clear instructions. Unlike many gluten-free cookbooks I've seen on the market (and purchased), this one is well-designed and professional, with innovative, delicious dishes. I only wish the book contained more photographs!
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3 of 4 people found the following review helpful By Herbert S. Delyser on January 14, 2012
Format: Hardcover Verified Purchase
Our daughter is Gluten intolerant so I ordered this book for her. She found many recipes and tips that has made for more interesting meals.
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