شیرینی‌پزی بی‌تحمل: غذاهای شگفت‌انگیز بدون گلوتن و لاکتوز (۳۰۰ دستور غذا)

__At last—a cookbook of pleasure, not compromise, for those with food intolerances__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. At Last, A Cookbook Of Pleasure, Not Compromise, For Those With Food Intolerances. 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. - Publisher. Before We Begin -- The Intolerant Gourmet Pantry -- How We Do It -- Breakfast -- Hors D'oeuvre & First Courses -- Pasta & Risotto -- Glorious Soup -- The Wide World Of Salads -- Fish & Seafood -- Chicken & Other Birds -- Beef -- Perfect Pig -- Lamb -- Other Meats -- Vegetable Main Courses -- Sides -- Desserts -- Sauces -- Basic Recipes -- Stiff Upper Lip : The Starches. Barbara Kafka. Includes Index. At last{u2014}a cookbook of pleasure, not compromise, for those with food intolerances It{u2019}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{u2019}s own intolerances, dormant since childhood, returned five years ago, and{u2014}as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking{u2014}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{u2014}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 At lasta cookbook of pleasure, not compromise, for those with food intolerancesIt's estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is glucose-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, andas someone who was already intolerant of bad food, ersatz ingredients, and poor cookingshe 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 Gourmetcontains 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 starchestheir 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 At last—a cookbook of pleasure, not compromise, for those with food intolerances It's estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is glucose-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,... With her perfectly crafted recipes, the author shows readers how to get to crisp without breading or flour coatings; to creamy without dairy; to textures that are luxurious without flour or butter; to desserts such as chocolate mousses without cream; and to waffles without flour.