Kafka, Barbara
Overview
| Works: | 27 works in 70 publications in 1 language and 5,362 library holdings |
|---|---|
| Genres: | Cookbooks Recipes Menus |
| Roles: | Author |
Publication Timeline
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Most widely held works about
Barbara Kafka
- Impressionist & modern art : day sale by Sotheby's (Firm)( Book )
- Impressionist & modern art : evening sale by Sotheby's (Firm)( Book )
- 20th century design : including a private collection of mid-century design and ceramic art by Sotheby's (Firm)( Book )
- Impressionist & modern art : day sale by Sotheby's (Firm)( Book )
- 20th century design : including a private collection of mid-century design and ceramic art by Sotheby's (Firm)( Book )
Most widely held works by
Barbara Kafka
Vegetable love by
Barbara Kafka(
Book
)
3 editions published in 2005 in English and held by 756 WorldCat member libraries worldwide
A collection of more than seven hundred vegetable-based dishes for every course, including soups, entrees, side dishes, and desserts
3 editions published in 2005 in English and held by 756 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
)
11 editions published between 1987 and 1997 in English and held by 749 WorldCat member libraries worldwide
Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes
11 editions published between 1987 and 1997 in English and held by 749 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
)
6 editions published in 1998 in English and held by 681 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
6 editions published in 1998 in English and held by 681 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
The intolerant gourmet : glorious food without gluten & lactose by
Barbara Kafka(
Book
)
4 editions published in 2011 in English and held by 661 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
4 editions published in 2011 in English and held by 661 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
Roasting : a simple art by
Barbara Kafka(
Book
)
6 editions published between 1995 and 2005 in English and held by 612 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
6 editions published between 1995 and 2005 in English and held by 612 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
Party food : small & savory by
Barbara Kafka(
Book
)
2 editions published in 1992 in English and held by 482 WorldCat member libraries worldwide
Gathers recipes for dips, spreads, sauces, mousses, pates, appetizers, breads, and snacks
2 editions published in 1992 in English and held by 482 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 424 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
4 editions published between 1989 and 1990 in English and held by 424 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
)
5 editions published between 1990 and 1995 in English and held by 275 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
5 editions published between 1990 and 1995 in English and held by 275 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 219 WorldCat member libraries worldwide
4 editions published between 1984 and 1993 in English and held by 219 WorldCat member libraries worldwide
American food & California wine by
Barbara Kafka(
Book
)
4 editions published between 1981 and 1994 in English and held by 174 WorldCat member libraries worldwide
4 editions published between 1981 and 1994 in English and held by 174 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 168 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'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'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'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
2 editions published in 1999 in English and held by 168 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'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'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'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
)
3 editions published in 1992 in English and held by 74 WorldCat member libraries worldwide
3 editions published in 1992 in English and held by 74 WorldCat member libraries worldwide
The healthy microwave gourmet by
Barbara Kafka(
Book
)
1 edition published in 1993 in English and held by 15 WorldCat member libraries worldwide
1 edition published in 1993 in English and held by 15 WorldCat member libraries worldwide
How to roast a lamb : new Greek classic cooking by
Michael Psilakis(
)
2 editions published in 2009 in English and held by 10 WorldCat member libraries worldwide
Filled with heartfelt stories from Psilakis's childhood, "How to Roast a Lamb" provides a personal and irresistible introduction to the vibrant cooking of one of today's hottest culinary stars and offers an intimate celebration of contemporary Greek cuisine
2 editions published in 2009 in English and held by 10 WorldCat member libraries worldwide
Filled with heartfelt stories from Psilakis's childhood, "How to Roast a Lamb" provides a personal and irresistible introduction to the vibrant cooking of one of today's hottest culinary stars and offers an intimate celebration of contemporary Greek cuisine
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
1 edition published in 1996 in English and held by 10 WorldCat member libraries worldwide
Vegetable love : a book for cooks by
Barbara Kafka(
Book
)
1 edition published in 2005 in English and held by 3 WorldCat member libraries worldwide
1 edition published in 2005 in English and held by 3 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
1 edition published in 1991 in English and held by 2 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
1 edition published in 1966 in English and held by 2 WorldCat member libraries worldwide
The opinionated palate : eccentric essays on food and drink by
Barbara Kafka(
Book
)
1 edition published in 1992 in English and held by 1 WorldCat member library worldwide
1 edition published in 1992 in English and held by 1 WorldCat member library worldwide
Vegetable love : vegetables delicious, alone or with pasta, seafood, poultry, meat and more by
Barbara Kafka(
Book
)
1 edition published in 2005 in English and held by 1 WorldCat member library worldwide
1 edition published in 2005 in English and held by 1 WorldCat member library worldwide
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Related Identities
Associated Subjects
California Cooking Cooking, American Cooking, Greek Cooking, Mediterranean Cooking (Natural foods) Cooking (Vegetables) Entertaining Evans, Bergen, Feininger, T. Lux Food Food--Composition Gastronomy Gluten-free diet Low-calorie diet Low-cholesterol diet Low-fat diet Microwave cooking Milk-free diet Nutrition Payson, Joan Whitney, Psilakis, Michael Roasting (Cooking) Salt-free diet Soups Vegetables Wheat-free diet Wine and wine making Winick, Gary,
