Kafka, Barbara
Overview
| Works: | 31 works in 83 publications in 1 language and 5,367 library holdings |
|---|---|
| Genres: | Cookbooks Recipes Menus Biographies |
| Roles: | Author, wst |
| Classifications: | TX651, 641.5 |
Publication Timeline
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Most widely held works about
Barbara Kafka
- Impressionist & modern art : evening sale 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 )
- 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 )
- Contemporary art auction by Sotheby's (Firm)( Book )
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Most widely held works by
Barbara Kafka
Vegetable love by
Barbara Kafka(
Book
)
3 editions published in 2005 in English and held by 692 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 692 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
)
9 editions published between 1987 and 1991 in English and held by 659 WorldCat member libraries worldwide
Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes
9 editions published between 1987 and 1991 in English and held by 659 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
)
7 editions published in 1998 in English and held by 646 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
7 editions published in 1998 in English and held by 646 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
)
6 editions published in 2011 in English and Undetermined and held by 627 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
6 editions published in 2011 in English and Undetermined and held by 627 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 568 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 568 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
)
3 editions published in 1992 in English and held by 466 WorldCat member libraries worldwide
Gathers recipes for dips, spreads, sauces, mousses, pates, appetizers, breads, and snacks
3 editions published in 1992 in English and held by 466 WorldCat member libraries worldwide
Gathers recipes for dips, spreads, sauces, mousses, pates, appetizers, breads, and snacks
Microwave gourmet healthstyle cookbook by
Barbara Kafka(
Book
)
5 editions published between 1989 and 1990 in English and Undetermined and held by 415 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
5 editions published between 1989 and 1990 in English and Undetermined and held by 415 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
)
4 editions published between 1990 and 1995 in English and held by 279 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
4 editions published between 1990 and 1995 in English and held by 279 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
)
5 editions published between 1984 and 1993 in English and held by 223 WorldCat member libraries worldwide
5 editions published between 1984 and 1993 in English and held by 223 WorldCat member libraries worldwide
The art of cuisine by
Maurice Joyant(
Book
)
2 editions published between 1966 and 1995 in English and held by 221 WorldCat member libraries worldwide
"...Joyant collected the recipes invented in Lautrec's company, and combined them with the recipes he and Lautrec had garnered throughout their years of companionship. He embellished the text with the Lautrec drawings and illustrations which illuminated this area of the artist's life."
2 editions published between 1966 and 1995 in English and held by 221 WorldCat member libraries worldwide
"...Joyant collected the recipes invented in Lautrec's company, and combined them with the recipes he and Lautrec had garnered throughout their years of companionship. He embellished the text with the Lautrec drawings and illustrations which illuminated this area of the artist's life."
American food & California wine by
Barbara Kafka(
Book
)
5 editions published between 1981 and 1994 in English and held by 175 WorldCat member libraries worldwide
5 editions published between 1981 and 1994 in English and held by 175 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 151 WorldCat member libraries worldwide
Based on Beard's 30 years of teaching experience, this authoritative kitchen reference features in-depth information on basic cooking techniques--from boiling, roasting, sauteing, and grilling to chilling and freezing. 2-color illustrations
2 editions published in 1999 in English and held by 151 WorldCat member libraries worldwide
Based on Beard's 30 years of teaching experience, this authoritative kitchen reference features in-depth information on basic cooking techniques--from boiling, roasting, sauteing, and grilling to chilling and freezing. 2-color illustrations
The opinionated palate : passions and peeves on eating and food by
Barbara Kafka(
Book
)
2 editions published in 1992 in English and held by 72 WorldCat member libraries worldwide
2 editions published in 1992 in English and held by 72 WorldCat member libraries worldwide
Microwave gourmet : the only microwave cookbook you will ever need by
Barbara Kafka(
Book
)
3 editions published in 1997 in English and held by 69 WorldCat member libraries worldwide
Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes
3 editions published in 1997 in English and held by 69 WorldCat member libraries worldwide
Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes
The healthy microwave gourmet by
Barbara Kafka(
Book
)
2 editions published in 1993 in English and held by 22 WorldCat member libraries worldwide
2 editions published in 1993 in English and held by 22 WorldCat member libraries worldwide
Vegetable love : a book for cooks by
Barbara Kafka(
Book
)
2 editions published in 2005 in English and held by 10 WorldCat member libraries worldwide
2 editions published in 2005 in English and held by 10 WorldCat member libraries worldwide
Barbara Kafka's microwave gourmet healthstyle by
Barbara Kafka(
Book
)
1 edition published in 1996 in English and held by 9 WorldCat member libraries worldwide
1 edition published in 1996 in English and held by 9 WorldCat member libraries worldwide
How to roast a lamb : new Greek classic cooking by
Michael Psilakis(
)
3 editions published in 2009 in English and held by 3 WorldCat member libraries worldwide
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.? Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.? Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week
3 editions published in 2009 in English and held by 3 WorldCat member libraries worldwide
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.? Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.? Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week
[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
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
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Audience Level
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Associated Subjects
Art Art Institute of Chicago Calder, Alexander, California Cookbooks Cooking Cooking, American Cooking, French Cooking, Greek Cooking, Mediterranean Cooking (Natural foods) Cooking (Vegetables) Entertaining Evans, Bergen, Feininger, T. Lux Food Food--Composition France Gastronomy Gluten-free diet Goodnough, Robert, Huston, Anjelica Impressionist artists Lehman Brothers Low-calorie diet Low-cholesterol diet Low-fat diet Microwave cooking Milk-free diet Modern Art Museum of Fort Worth Museum of Art (Fort Lauderdale, Fla.) Museum of Contemporary Art Cleveland Museum of Modern Art (New York, N.Y.) Neuberger Berman Nineteenth century Nutrition Painting Payson, Joan Whitney, Psilakis, Michael Roasting (Cooking) Salt-free diet Soups Toulouse-Lautrec, Henri de, Vegetables Wheat-free diet Wine and wine making Winick, Gary,
