Barbara Kafka
Few have done more to define how Americans prepare food
than Barbara Kafka, whose IACP and James Beard award-
winning books Roasting and Microwave Gourmet made two
underutilized techniques central to everyday cooking. Ms.
Kafka is a former food editor of Vogue and a frequent
contributor to The New York Times. She lives in New York
and Vermont.
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Series
Books:Vegtable Love, November 2005
Hardcover
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