It's estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed.Read more...
It's estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating.
Now, 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. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter.
Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmet contains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not.
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. All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes,"My roast is rare, but no Saxon pillage"). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.
Martha light every night
I’m a big fan of the “Everyday Food” cookbooks served up by the talented, tireless toilers in the kitchens of Martha Stewart Living. These are the stalwarts I turn to when my own quota of quotidian recipes seems uninspired. The latest is Everyday Food: Light, with 250 recipes all under 500 calories. This time around, there are tips on flavor boosters and techniques and tools for lighter cooking (like steaming and poaching). As before, the dishes are organized by season, so you can find the right, light, every-night dish throughout the year, and the header notes are extra-informative. Velvety Sweet Potato and Chipotle Soup and Irish Lamb Stew are perfect winter comfort dishes. When it warms up, we’ll enjoy Spring-Vegetable Couscous with Chicken, then summery Gazpacho, and Scallop, Orange and Cucumber Kebabs, and when autumn falls, Roasted Chicken and Pears and Apple-Parsnip Mash will take center stage.
SLOW COOKING IN FRENCH
The last time Michele Scicolone taught a slow cooker to speak a foreign language, it was Italian; now her multilingual kitchen assistant can parlez like a Parisian, and the results are magnifique. In The French Slow Cooker, she shows us how slow-cooker-made stews, soups and pot roasts can take on that Gallic je ne sais quoi, and how, miraculously, soufflés, so quintessentially French, puff perfectly in the gentle heat of a slow cooker, eliminating all that anxious timing. It’s hard to think of a classic that doesn’t benefit from this time- and energy-saving technique, from a Provençal Soupe au Pistou, Duck Confit, Bouillabaisse and Potatoes Pipérade to Bistrot Crème Caramel and chocolaty Reine de Saba. To impress your guests, you can turn out an elegant Chicken Liver Mousse or Country Pâté without mess or stress. With Michele’s solid step-by-step instructions in hand and a slow cooker on the counter, you’ll make your grand-mère proud.
TOP PICK IN COOKBOOKS
I usually stay away from special diet cookbooks, but I’m breaking my self-imposed rule for Barbara Kafka’s The Intolerant Gourmet: Glorious Food Without Gluten & Lactose. My husband of many years, who would gladly live on ice cream and cookies, has gradually become lactose- and gluten-intolerant, as have many of our friends, and I’ve had to change the way I cook. Most of the lactose- and gluten-free cookbooks I looked at didn’t fill the bill. We love to entertain, so I needed guidance. Barbara to the rescue! Barbara’s cookbooks are fabulous; she understands excellence and how to pass that knowledge on. I was sure that with this particular intolerant gourmet as a guide, we’d be in good hands. And after following her recipes these past few months, I can solemnly swear that there really is “glorious food” without gluten and lactose and without ersatz ingredients. As you work your way from breakfast to dinner and dessert, you might find yourself singing, à la Edith Piaf, “Non, je ne regrette rien.”