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Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite "Forbidden" Foods Hardcover – November 17, 2007


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Editorial Reviews

From Publishers Weekly

Trying to prepare a dairy-free mustard sauce is no mean feat; even trickier is concocting a convincing dairy-free crème caramel, tiramisu or yogurt fruit soup. But this imaginative and beautifully-photographed cookbook contains tricks for all these recipes and more, each written in a friendly, step-by-step manner. That Cold Yogurt Fruit Soup, for instance, is a perfect summer snack: a mixture of fresh kiwis, grapes, honeydew and apples, blended with soy milk and tofu, it's good on its own, but even better, as Kirschenbaum suggests, over a scoop of sorbet. Another soup, Crème of Watercress and Asparagus has a more complicated preparation, but turns out a lovely, subtle puree of fresh vegetables and herbs. Spinach Lasagna is slightly less appealing; it's hard not to miss the milky tang of fresh mozzarella, for which tofu cream cheese is no substitute. But the author, a New York-based kosher cooking teacher and restaurateur, more than makes up for lackluster lasagna with outrageously tasty desserts, including Pistachio Halva Mousse with Maple Sauce, which turns the Middle Eastern candy into a seductive, creamy pudding, and Peanut Butter Chocolate Bars full of crunchy puffed rice; they taste great with a few spoonfuls of vanilla ice cream, and Kirschenbaum, happily, provides a wonderful dairy-free recipe for that too.
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Review

"Levana Kirschenbaum's passionate approach and great attention to detail result in dairy-free recipes that work on every level--taste, texture, and visual appeal." -- Judith Fertig, co-author of The BBQ Queens' Big Book of Barbecue

"An absolute must have for every kitchen. Levana invites formerly forbidden foods back onto the table with elegance and flavor. . . . Not a single guest will believe they are completely dairy-free and natural." -- Alisa Fleming, founder, GoDairyFree.org

"Levana's rich international background adds so much color and flair to her recipes that you won't miss the dairy--they truly taste as good as they look!" -- Jennifer Abadi, author of A Fistful of Lentils

"Only Levana, whose intelligent hands and generous heart, could deliver such a culinary promise with so much expertise. Just wait till you try the cheesecake! It tells the whole story." -- Rozanne Gold, award-winning chef and author of the "1-2-3" cookbook series

With her recently released cookbook, "Levana Cooks Dairy Free," Kirschenbaum finds herself once again on the cutting edge of kosher cuisine. -- World Jewish Digest
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Product Details

  • Hardcover: 160 pages
  • Publisher: Skyhorse Publishing (November 17, 2007)
  • Language: English
  • ISBN-10: 1602390835
  • ISBN-13: 978-1602390836
  • Product Dimensions: 8 x 8.4 x 10 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,979,170 in Books (See Top 100 in Books)

More About the Author

When Levana opened her eponymous restaurant with her husband and two brothers-in-law in the late 1970s, all Kirschenbaums were perfectly aware they were facing a hard sell: introduce fine kosher dining to the Kosher public, who until then was content either eating at home or grabbing a bite in the rare joints that served institutional old world treats. The general prediction was that the presumptuous idea would fall flat on its face.

Undaunted by being the trailblazers of the trend, Levana and her partners surrounded themselves with the best chefs, developed the most delicious dishes and waited patiently until the idea of upscale kosher caught on. The rest, as we all know, is history: The kosher food and wine market has experienced a veritable explosion and occupies pride of place among the most prestigious competitions. Many luxury kosher restaurants have opened and thrived since Levana's pioneering days, bearing out the dictum that imitation is the greatest form of flattery. Although Levana Restaurant closed its doors after thirty exciting years, her former partner Sol Kirschenbaum, co-owner of the wonderful Nobu Teaneck Restaurant, still runs Passover programs in three of the world's most prestigious Fairmont Hotels Passover Programs.

Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By M. Van Ijzeren on January 28, 2008
Format: Hardcover
Levana's second cookbook is just as great as her first. I have both and use them all the time. Finally I know how to make light and healthy versions of Tiramisu, cheesecake and many other classic dairy dishes. Because of the wholesome ingredients that Levana uses, I eat her desserts without guilt. I am a vegetarian and thanks to Levana I now make a deliciously flavored onion soup without using a meaty broth, but by adding miso paste. I can recommend this cookbook to everyone who is looking for easy to make, delicious and healthy recipes.
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2 of 2 people found the following review helpful By ellyn on November 15, 2009
Format: Hardcover Verified Purchase
This is a wonderful cookbook for those who avoid dairy products, either
for health reasons or for religious purposes. The meals are tasty enough for use by those who have no dietary restrictions. The recipes are relatively easy to follow and are very tasty. This is an attractive cookbook with excellent photos. The only negative is that some of the ingredients are difficult to find at a typical supermarket. One would have to find them at a health food store, health oriented supermarket, a kosher supermarket, or a middle eastern shop.
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By Coach on October 31, 2010
Format: Hardcover Verified Purchase
There are some souls who were sent to this world to make life better for all of us. Levana Kirschenbaum is one of these people. Her entrees, side dishes, soups and especially her desserts are absolutely wonderful. She uses healthy ingredients and they are mouthwatering concoctions. If you don't believe me, try the cheesecake or the pecan coffee cake or the Praline chocolate log. Levana is with us at our table every Shabbat. You don't have to be Jewish to love her non-dairy recipes. And she uses spelt flour, tofu cream cheese and other high protein ingredients in addition to keeping things light. You will never feel full but you will crave another piece. Even our friends who are sick at the thought of eating anything with Tofu have requested recipes which use the Tofu cream cheese. Thank you, Levana, for making this a tastier world and bringing joy into our lives!
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By Punrocka on December 8, 2009
Format: Hardcover Verified Purchase
I am very pleased with this cookbook. The recipes all look scrumptious and they are recipes I can use for everyday meals, not overly complicated or ingredient heavy. The recipes are meals I know me and my husband will eat, not too exotic! I like the fact that she does not overdo soy and leans toward natural foods instead of "imitation everything". I definitely will be using this cookbook a lot. The book is divided into sections for breakfast and brunch, soups, main courses, desserts, dips and spreads, then a few beverages. Great full page recipe and full page color photos-so you'll have an idea how they are supposed to turn out. I love her helpful tips before each recipe, too. Thanks, Levana!!
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Format: Hardcover
This is a great follow-up to Levana's first cookbook, which I use religiously. The stunning photographs are inspiring (and missing from many dairy free and other healthy cookbooks). I make her cookies every week with the different variations she offers and my family never stops asking for more. I appreciate Levana's careful attention to wholesome ingredients and also her avoidance of "white" products like white flour. I can't wait for her next book!
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