Helen Nash's Kosher Kitchen [Hardcover]

Helen Nash (Author)

Book Description

ISBN-10: 0765761548 | ISBN-13: 978-0765761545 | Publication Date: July 1, 2000

"Kosher food is more than chopped liver and gefilte fish," says Helen Nash, and her cookbook covers a complete range of innovative meals, from a simple lunch to a dinner-party menu.
Her dishes are fresh and creative, combining traditional ingredients with those found in the modern kitchen: curried wontons and spaghettini with arugula, roast capon with olives, and broiled fillets of red snapper with pine-nut coating.
Each chapter separates dairy, pareve, and meat dishes for easy reference. Helen Nash has provided notes on ingredients, equipment, and techniques, including how to maintain a kosher kitchen. This is the cookbook for both everyday meals and the special occasion that Craig Claiborne praised in The New York Times for its "inventive menus and subtle flavors."

Editorial Reviews

From Publishers Weekly

This is a disappointing sequel to Nash's excellent first book for the adventurous kosher cook, Kosher Cuisine. Claiming that she had "many more ideas and dishes" that she wanted to share, the author in fact offers few that are new. Many from Kosher Cuisine reappear with new names but no marked difference in preparation (kreplach are called piroshki, but the recipes are identical). Nash's introduction is an abbreviated version of her first, and her notes on ingredients, equipment and techniquesshortened and less informativeare also largely duplicated. Other inconsistencies mar the book: though she notes that "there are at least 75 different species of fish allowed" under kosher rules, over half of Nash's fish recipes concern salmon. However, the recipes are genuinely healthful and nutritious, emphasizing simply cooked, low-fat dishes (steamed fish and vegetables, braised meats, simply dressed salads). A chapter on wine, not written by Nash, helps us choose from among new kosher varieties. Cooks unfamiliar with Nash can certainly use this book, but anyone who knows her first will not need it.
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Simple, lighter, and easier to prepare recipes from the author of Kosher Cuisine . Nash experimented with newly available and ethnic ingredients to create nutritious but interesting kosher dishes. Still, her book does not compare to Judy Zeidler's excellent The Gourmet Jewish Cook ( LJ 9/15/88); possibly for special collections. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Hardcover: 286 pages
• Publisher: Jason Aronson, Inc. (July 1, 2000)
• Language: English
• ISBN-10: 0765761548
• ISBN-13: 978-0765761545
• Product Dimensions: 9.8 x 7.8 x 1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #2,528,129 in Books (See Top 100 in Books)

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