The Healthy Jewish Cookbook: 100 Delicious Recipes from Around the World by Michael Van Straten  (4)
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Secrets of Fat-free Kosher (Secrets of Fat Free) by Deborah Bernstein (6)
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Editorial Reviews
From Library Journal
Levy is the author of more than a dozen cookbooks, including Faye Levy's International Jewish Cookbooks (LJ 11/15/91). The recipes in the first half of her low-fat cookbook are arranged by holiday and those in the second half by course, although many of these are suggested for specific holidays as well. A number of good cookbooks on Jewish cooking have appeared recently, including Claudia Roden's authoritative The Book of Jewish Food (LJ 12/96), but anyone who cooks kosher every day or just on certain holidays and is concerned about fat will be interested in Levy's latest.
Copyright 1997 Reed Business Information, Inc.
From Booklist
Prolific cookbook author Levy, having demonstrated her mastery of French cookery, now turns her attention to a new sort of kosher cooking that concerns itself less with authentic tradition than with keeping calorie counts as low as possible. To achieve her goal, Levy cuts back on the amount of fat in traditional Jewish recipes, but she makes certain that flavor doesn't suffer. Levy arranges the first part of her book around the holiday celebrations that virtually define Jewish life, each one of which has unique foods that evoke memories for those who have followed these traditions from their youth. The book's second half focuses on everyday cooking and adapts such recipes as French cassoulet to kosher standards. Many of Levy's recipes reflect the Sephardic influence so prevalent in contemporary Israel. A brief glossary of words and abbreviations associated with kosher cooking usefully concludes the volume. Mark Knoblauch
See all Editorial Reviews
Levy is the author of more than a dozen cookbooks, including Faye Levy's International Jewish Cookbooks (LJ 11/15/91). The recipes in the first half of her low-fat cookbook are arranged by holiday and those in the second half by course, although many of these are suggested for specific holidays as well. A number of good cookbooks on Jewish cooking have appeared recently, including Claudia Roden's authoritative The Book of Jewish Food (LJ 12/96), but anyone who cooks kosher every day or just on certain holidays and is concerned about fat will be interested in Levy's latest.
Copyright 1997 Reed Business Information, Inc.
From Booklist
Prolific cookbook author Levy, having demonstrated her mastery of French cookery, now turns her attention to a new sort of kosher cooking that concerns itself less with authentic tradition than with keeping calorie counts as low as possible. To achieve her goal, Levy cuts back on the amount of fat in traditional Jewish recipes, but she makes certain that flavor doesn't suffer. Levy arranges the first part of her book around the holiday celebrations that virtually define Jewish life, each one of which has unique foods that evoke memories for those who have followed these traditions from their youth. The book's second half focuses on everyday cooking and adapts such recipes as French cassoulet to kosher standards. Many of Levy's recipes reflect the Sephardic influence so prevalent in contemporary Israel. A brief glossary of words and abbreviations associated with kosher cooking usefully concludes the volume. Mark Knoblauch
See all Editorial Reviews
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