Healthy Jewish Cooking by Steven Raichlen

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Synopsis

Just in time for the High Holy Days, the bestselling maestro of low-fat cooking makes the cuisine that gave us chicken soup healthier than ever

Jewish cooking with a light touch? It sounds like an oxymoron, but Steven Raichlen—who continues to teach millions of Americans how to adapt rich dishes to today's leaner culinary lifestyle—proves it's not. Here, some of the heretofore heaviest food in the world is transformed by savvy techniques similar to those he shared in his award-winning High-Flavor, Low-Fat cookbook series.

In his newest book, readers will find delicious kugels, pirogis, and latkes of Raichlen's childhood reinvented with fresh ingredients, "bake frying,"and grilling techniques, and flavorful substitutions. Healthy Jewish Cooking is full of secrets: Yukon gold potatoes have a richer, more buttery taste; chicken broth instead of schmaltz lightens up dishes while cinnamon and nutmeg spice them up; olive oil replaces butter in Hanukkah fritters with honey syrup.

Tantalizing color photographs accompany all the recipes in this festively packaged book whose ingenious practical tips make it a lifesaver for the health-conscious Jewish holiday cook and gift giver.

 

About Steven Raichlen

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Steven Raichlen has written more than a dozen cookbooks. He wrote The Barbecue! Bible, based on his travels through 25 countries and his love of live-fire cooking. In 1996, Raichlen's High-Flavor, Low-Fat Vegetarian Cookbook won the James Beard Foundation Award for Best Vegetarian Cookbook.
 
Published January 1, 2000 by Viking Books.
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Healthy Jewish Cooking

Publishers Weekly

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In trimming a cuisine notoriously high in fats and cholesterol, James Beard and IACP Award winner Raichlen (Miami Spice) relies on today's popular approaches, increasing the ratio of vegetables and fruits to meat, and creating rich flavors with herbs, spices and chicken and vegetable stock.

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Publishers Weekly

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Raichlin emphasizes the innovative, such as Zucchini Kugel (usually a sweet noodle dish), without losing sight of traditional foods, like blintzes, Passover dishes, knishes and The Three B's Cholent, a Sabbath stew.

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