...legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara’s own intolerances, dormant since childhood, returned five years ago, and—as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking—she rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. the book also features tools such as a guide to gluten-free pastas and a comprehensive section on starches—their assets and detriments, the basic methods for preparing them, and the best ways of serving them.Once I cooked up the Simple Jumbo Shrimp with a side of Zucchini Sauteed with Dill (delicious), my husband was full on board. I adore cilantro and dill and could have these two herbs with every meal, so I did not need convincing that these flavors would combine nicely. My current favorite is the Quinoa Seriously Salad with yummy roasted red peppers, tomatoes and mint. We have this as a main course at least once a week! Eating allergy friendly does not need to be above deprivation anymore. Bring on the meals your family and you will adore!
Thursday, June 7, 2012
Food for Every Palate
The Intolerant Gourmet: Glorious Food Without Gluten & Lactose by Barbara Kafka brings back the pleasure of eating for those of us used to having to deny, restrict and deprive our diets.