Healthy Jewish Cookingby Steven Raichlen, Greg Schneider (Photographer)
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,
Just in time for the High Holy Days, the bestselling maestro of low-fat cooking makes the cuisine that gave us chicken soup healthier than ever
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.
Meet the Author
Steven Raichlen is America's "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetit named him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.
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