WorldCat Identities

Kafka, Barbara

Overview
Works: 26 works in 55 publications in 1 language and 5,628 library holdings
Genres: Cookbooks  Recipes 
Roles: Author
Classifications: TX651, 641.5
Publication Timeline
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Most widely held works by Barbara Kafka
Vegetable love by Barbara Kafka( Book )

2 editions published in 2005 in English and held by 800 WorldCat member libraries worldwide

A collection of more than seven hundred vegetable-based dishes for every course, including soups, entrees, side dishes, and desserts
Microwave gourmet by Barbara Kafka( Book )

10 editions published between 1987 and 1997 in English and held by 799 WorldCat member libraries worldwide

Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes
Soup, a way of life by Barbara Kafka( Book )

4 editions published in 1998 in English and held by 729 WorldCat member libraries worldwide

A collection of approximately three hundred soup recipes from around the world, featuring the author's family favorites, as well as offerings that include vegetables, poultry, meats, fish, bean, grains, and pastas
Roasting : a simple art by Barbara Kafka( Book )

2 editions published between 1995 and 2005 in English and held by 648 WorldCat member libraries worldwide

Offers recipes and techniques for roasting everything from meat, fowl, and fish to vegetables and fruit desserts, and shows how to use leftovers to create new meals, including salads, soups, hashes, and fish cakes
The intolerant gourmet : glorious food without gluten & lactose by Barbara Kafka( Book )

3 editions published in 2011 in English and held by 560 WorldCat member libraries worldwide

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
Party food : small & savory by Barbara Kafka( Book )

2 editions published in 1992 in English and held by 508 WorldCat member libraries worldwide

Gathers recipes for dips, spreads, sauces, mousses, pates, appetizers, breads, and snacks
Microwave gourmet healthstyle cookbook by Barbara Kafka( Book )

4 editions published between 1989 and 1990 in English and held by 448 WorldCat member libraries worldwide

Contains 400 recipes that are low in calories, salt, fat, and cholesterol. Includes charts to compare the nutritional value of meats, fruits, vegetables, and dairy products
The James Beard celebration cookbook( Book )

2 editions published between 1990 and 1995 in English and held by 282 WorldCat member libraries worldwide

James Beard was America's best-known food personality. He was the man the nation welcomed into its kitchens. His teaching and writing hav einfluenced every chef of importance in America. This cookbook is a tribute to him, featuring 225 recipes from his own kitchen as well as from his students, many of whom are now among America's leading chefs. Highlights include Barbara Kafka's famous Bouillabaisse, Craig Claiborne's Onion Sandwiches, Pierre Franey's Salmon Mousse with Lobster Sauce, Julia Child's Curried Lamb Hash, Larry Forgione's Creamy Hash-Browned Potatoes, Wolfgang Puck's Corn Muffins with Jalapeno Peppers and Fresh Rosemary, Claudia Roden's Almond and Pine Nut Pastry, Marion Cunningham's Angel Food Cake with White Mountain Frosting and Jimmy Schmidt's Ginger and Passion Fruit Creme Brulee
Food for friends by Barbara Kafka( Book )

4 editions published between 1984 and 1993 in English and held by 225 WorldCat member libraries worldwide

American food & California wine by Barbara Kafka( Book )

4 editions published between 1981 and 1994 in English and held by 180 WorldCat member libraries worldwide

James Beard's theory & practice of good cooking by James Beard( Book )

2 editions published in 1999 in English and held by 144 WorldCat member libraries worldwide

Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide ?In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.? So begins James Beard{u2019}s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard{u2019}s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library. With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard{u2019}s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy
The opinionated palate : passions and peeves on eating and food by Barbara Kafka( Book )

2 editions published in 1992 in English and held by 73 WorldCat member libraries worldwide

The healthy microwave gourmet by Barbara Kafka( Book )

1 edition published in 1993 in English and held by 16 WorldCat member libraries worldwide

Barbara Kafka's microwave gourmet healthstyle by Barbara Kafka( Book )

1 edition published in 1996 in English and held by 10 WorldCat member libraries worldwide

[La cuisine de monsieur Momo.] The art of cuisine. Translated by Margery Weiner, culinary notes and annotation by Barbara Kafka by Maurice Joyant( Book )

1 edition published in 1966 in English and held by 2 WorldCat member libraries worldwide

What's in it? : the busy cook's diet and nutrition guide to--the microwave gourmet( Book )

1 edition published in 1991 in English and held by 2 WorldCat member libraries worldwide

The Intolerant Gourmet by Barbara Kafka( )

1 edition published in 2011 in English and held by 1 WorldCat member library worldwide

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
Roasting by Barbara Kafka( )

1 edition published in 1995 in English and held by 1 WorldCat member library worldwide

A way of life by Barbara Kafka( Book )

1 edition published in 2002 in English and held by 1 WorldCat member library worldwide

The themes of Emily Dickinson's thought and poetry : an analysis of the early letters (1845-1861-1862) by Barbara Kafka( )

1 edition published in 1954 in English and held by 1 WorldCat member library worldwide

 
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Audience level: 0.19 (from 0.12 for Soup, a wa ... to 0.92 for [La cuisin ...)

Vegetable love
Languages
English (54)

Covers
Microwave gourmetSoup, a way of lifeRoasting : a simple artThe intolerant gourmet : glorious food without gluten & lactoseParty food : small & savoryJames Beard's theory & practice of good cookingRoasting