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

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Barbara Kafka (Author)
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Barbara Kafka (Author)
3.8 out of 5 stars 30 customer reviews
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Frequently Bought Together

  • The Intolerant Gourmet: Glorious Food without Gluten and Lactose
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  • The Dairy-Free and Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day
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  • Danielle Walker's Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime
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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 (30 customer reviews)
  • Amazon Best Sellers Rank: #329,505 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsWhat a joy to eat pasta again!
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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5.0 out of 5 starsI just got mine and it is beautiful!
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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5.0 out of 5 starsI'm a convert
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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1.0 out of 5 starsDisaster!
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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5.0 out of 5 starsGood for even the omni-tolerant
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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4.0 out of 5 starsIt has a lot of recipes.
By Greg H on September 5, 2013
Format: Hardcover Verified Purchase
The book gets 4 stars in my opinion because it gives me a lot of recipes. Thanks, book. I owe you one. I could care less about gluten-free meals but I'm down for the lactose free recipes. I am satisfied.
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4.0 out of 5 starsA wonderful resource
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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5.0 out of 5 starsMy reward for giving other books to my trainer
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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Most Recent Customer Reviews

5.0 out of 5 stars:)

:)

Published 8 months ago by Melissa 'Marcie' Blake
4.0 out of 5 starsFour Stars

Can't remember this book. Maybe gave as a present.

Published 19 months ago by inainity
5.0 out of 5 starsFive Stars

This was a gift for a family member who has been told he needs to stay away from gluten.

Published 21 months ago by Carol M.
1.0 out of 5 starsNot what I thought...

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 more

Published 22 months ago by Mickerj
4.0 out of 5 starswas in great shape!

It met my expectations, was in great shape!

Published on July 31, 2014 by Barbara A Bickel
4.0 out of 5 starsCan't say that I love ANY Gluten-Free bread recipe

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 more

Published on July 2, 2014 by DIY Girl
3.0 out of 5 starsVery informative and clear

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 more

Published on May 12, 2014 by Betty Robertson
4.0 out of 5 starsGood book, some of the recipes are not practical

I know that cooking for a family member who needs to eat both gluten and dairy-free can be really difficult. Read more

Published on March 4, 2014 by Paradise Jane
2.0 out of 5 starsMicrowaveable Recipes!

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 more

Published on January 7, 2014 by Nicky SF
5.0 out of 5 starsExcellent whether or not you're GF!!!

Consistently easy to use recipes with tasty, light results.

A top recipe book all around, reminding us GF is not a problem! Read more

Published on September 22, 2013 by Karen Nero

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