Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day (Hardcover)

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Editorial Reviews

From Publishers Weekly

Healthy isn't an adjective usually paired with Jewish cooking, but Levy (Feast from the Mideast) puts a distinctive California spin on notoriously rich recipes to make them palatable to the waistline conscious. In addition to lightening classics like cholent and kugel, Levy features many Ashkephardic fusion dishes where the healthier (Sephardic) cooking traditions restore flavor when it is lost in the slimming down of east European Jewish (Ashkenazi) recipes. Hearty buckwheat blintzes are filled with goat cheese and ratatouille; turkey schnitzel is served over an Alsatian sweet-sour onion compote. Elsewhere Levy livens things up by adding New World and East Asian ingredients to old standbys, making a staid Israeli salad pop with pepitas and papaya, and accompanying potato latkes for Hannukah with baked tofu in sweet-and-sour ginger sauce. The book's first half progresses through the year's main holidays, from Rosh Hashanah to Shavuot, providing a dozen or so modernized recipes for each; the second half features dishes for separate courses, almost all venturing far afield from stereotypical Jewish food so that they could almost be from any cookbook. Those who are less sure-footed with kosher rules and techniques may be frustrated by Levy's focus on recipes' nutritional aspects rather than on religious questions. Still, anyone who has despaired of being able to reconcile healthy eating with hearty, comforting Jewish favorites will be thrilled at Levy's demonstrations of the contemporary possibilities for the cuisine. (Mar. 11)
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Review

"Levy puts a distinctive California spin on notoriously rich recipes to make them palatable to the waistline conscious....Anyone who has despaired of being able to reconcile healthy eating with hearty, comforting Jewish favorites will be thrilled at Levy’s demonstrations of the contemporary possibilities for the cuisine." -- Publishers Weekly

"The James Beard Award-winning cookbook author and cooking columnist for the Jerusalem Post has rehabilitated traditional recipes with ingredients such as whole-wheat flour, soy milk and smoked tofu; sauces employ fresh fruit juices, a wide array of spices and much less fat." -- Washington Post

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Product Details

• Hardcover: 416 pages
• Publisher: William Morrow Cookbooks (March 11, 2008)
• Language: English
• ISBN-10: 0060787848
• ISBN-13: 978-0060787844
• Product Dimensions: 9.3 x 7.6 x 1.6 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #336,522 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars YUM, July 3, 2008

By	LovesToCook (Rhode Island) - See all my reviews

Healthier recipes both modern and old fashioned. It's about time! The speedy cholent includes wheatberries which give this version a great texture and the spices are really interesting. I love this dish. The tandoori chicken is great! Also nice spices and really tender chicken. Best of all are the desserts which are light and include ingredients that aren't hard to find. The Strawberry Shortcake in seconds cuts countless fat and calories because it has nonfat vanilla yogurt and low fat sour cream instead of heavy whipping cream. It's an awesome recipe.

7 of 9 people found the following review helpful:

4.0 out of 5 stars healthy cooking for the jewish home, April 16, 2008

By	Anita Drexler - See all my reviews (REAL NAME)

I found this cook book to be a very useful addition to my cook book collection. Some of the recipies are a variation of recipies that my grandmother taught me but the written versions of her recipies were lost during a move from one home to another.