With her perfectly crafted recipes, marvelous palate, and irrepressible wit, Barbara Kafka makes intolerances oh-so-deliciously tolerable. She shows the reader 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 mousse without cream; to waffles without flour. Everything you might want to eat is here in this indispensable reference that is a cook's education between two covers. A perfect book for anyone who cooks for someone with food intolerances or is intolerant him- or herself.
