The first microwave cookbook ever introduced by a major food writer--a breakthrough cookbook that challenges all the preconceptions about what one can and cannot do with a microwave. Includes hundreds of entries explaining how different foods react in a microwave. Black-and-white illustrations.

Over 400 recipes for wonderfully appealing dishes rich in nutrients and fiber, low in fat, salt, cholesterol and calories.

Gathers recipes for soups featuring vegetables, poultry, meat, peas, beans, and seafood, and offers advice on making stocks, noodles, dumplings, and meatballs

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.

Will assist in researching cookbooks designed for those with specific diseases or disorders as well as for special diets for general health. ...extremely comprehensive. --CHOICE ...a good addition to public libraries of any library that supports a dietary or food services program. --ARBA

In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.

Selection of the Book-of-the-Month Club's The Good Cook Club and Better Homes & Gardens Family Book Service.

The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie and Kate. With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well. With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course, Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to "eat this," but to eat like this. Take it from her readers: you'll love how you feel.

Provides instructions for seven hundred and fifty recipes that utilize vegetables, including tabbouleh with red and hot peppers, chard gratin, creamy carrot soup, and morels with rhubarb and asparagus.