Jewish cooking with a light touch? It sounds like an oxymoron, but Steven Raichlenwho continues to teach millions of Americans how to adapt rich dishes to today's leaner culinary lifestyleproves 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 RaichlenSee more books from this Author
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.| Read Full Review of Healthy Jewish Cooking
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.| Read Full Review of Healthy Jewish Cooking