At last—a 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 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.
