New Kosher Cuisine: Healthy, Simple & Stylish

New Kosher Cuisine: Healthy, Simple & Stylish

by Ann Stratton, Helen Nash
     
 

Helen Nash's first two cookbooks, Kosher Cuisine and Helen Nash’s Kosher Kitchen, are classics of the art of kosher cooking.
Reviewing her first publication in The New York Times, cookbook guru Craig Claiborne praised Nash for food that is "seamlessly kosher and endlessly inventive."Helen Nash’s New Kosher Cuisine represents the best and most

Overview

Helen Nash's first two cookbooks, Kosher Cuisine and Helen Nash’s Kosher Kitchen, are classics of the art of kosher cooking.
Reviewing her first publication in The New York Times, cookbook guru Craig Claiborne praised Nash for food that is "seamlessly kosher and endlessly inventive."Helen Nash’s New Kosher Cuisine represents the best and most health-conscious addition to the art of kosher cooking. Using ingredients that have only recently become available, Nash’s latest work contains many new and imaginative fusion recipes that are as modern as they are delicious. But her signature dishes, based on traditional Eastern European cuisine, are still very much in evidence. A delicious mixture of old and new, homey and contemporary, this book shatters the myth that Jewish food is all gefilte fish and chopped liver!

Editorial Reviews

Publishers Weekly
Despite the limitations placed on kosher chefs, Nash, in her third cookbook (Kosher Cuisine and Kosher Kitchen), attacks the problem head-on. She promises to shake up even the most jaded eater of gefilte fish and stuffed cabbage. Inspired by personal tragedy, she decided to focus on taste as experience and health as a must. Incorporating both New Age fusion (such as in white fish pate and southwestern ratatouille) and classic Eastern European dishes (see cholent and pot roast), Nash expands upon the oft-criticized kosher cuisine’s lack of imagination. Realizing that most people don’t have hours to spend in the kitchen, Nash recommends preparing and freezing a dish in advance, “so that you can feed a family or entertain without too much hassle at the last minute.” Perhaps even more useful than the actual recipes, though, are the indexes placed at the back of the book. Ranging from helpful tips on equipment and cooking (for example, “to rescue a soup or stew that is too salty, add a raw potato”) to specifics on technique (e.g., how to seed tomatoes), the back sections are indispensable for cooks of any level. (Sept.)
The New York Times

Helen Nash's New Kosher Cuisine: "Not a traditional Jewish cookbook but a sophisticated contemporary book of kosher recipes that are easy, quick, light, fat-free, and nutritious."

Library Journal
It's easy to identify dairy, meat, and pareve dishes in teacher and lecturer Nash's third cookbook (after Helen Nash's Kosher Kitchen), which contains over 200 recipes for appetizers, soups, salads, fish, poultry, meat, desserts, and more. Some recipes (e.g., Gravlax with Mustard-Dill Sauce and Stuffed Cabbage Rolls) are labor intensive, but most are weeknight friendly, relying on dry, canned, and frozen ingredients livened with a dash of herbs and spices. VERDICT Including metric and U.S. standard measurements and notes on ingredients, equipment, and technique, this practical cookbook will please readers interested in updated kosher cuisine.

Product Details

ISBN-13:
9781590208632
Publisher:
The Overlook Press
Publication date:
08/30/2012
Pages:
368
Sales rank:
1,245,660
Product dimensions:
7.70(w) x 9.40(h) x 1.10(d)
Age Range:
18 Years

What People are saying about this

From the Publisher
Helen Nash's New Kosher Cuisine: "Not a traditional Jewish cookbook but a sophisticated contemporary book of kosher recipes that are easy, quick, light, fat-free, and nutritious."
- The New York Times

"Helen Nash's passion for cooking—and for easy-to-follow techniques—shines through her new book. By incorporating exotic ingredients like wasabi powder and panko into kosher cuisine, Nash has created recipes that are deeply respectful of tradition, but at the same time exciting, sophisticated and modern."
—Jean-Georges Vongerichen, award-winning chef, author and restaurateur

"Helen Nash is a legendary cook, and her new collection of recipes is extraordinary. Her easy, elegant cooking methods for boneless chicken breast and fish particularly caught my eye and palate. And a few recipes have already become part of my daily repertoire. She's also given me some new soup ideas – and I wrote a best-selling soup cookbook! Ingredients that were not part of the kosher pantry when she penned her first and very famous books – for example, extra-virgin olive oil and Parmesan cheese, to name a few – are now readily available with kosher certification. This is simply an innovative and exceptional book, full of fresh food ideas for everyone, kosher or not."
—Arthur Schwartz, author of Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

"The recipes in Helen Nash's New Kosher Cuisine are elegant, simple and healthy, with practical hints and suggestions to help avoid pitfalls. It is an indispensable cookbook for gracious, modern entertaining—whether you are kosher or not."
—Joan Hamburg, Host of WOR Radio's "The Joan Hamburg Show"

"Helen Nash has written a wonderful cookbook. Its easy-to-read and easy-to-follow recipes combine classic and modern ingredients. It is a must for anyone who loves food and likes to cook."
—Sylvia Weinstock, Author of Sylvia Weinstock's Sensational Cakes and owner of Sylvia Weinstock Cakes, Ltd.
"Indispensable for cooks of any level."—Publishers Weekly

"This practical cookbook will please readers interested in updated kosher cuisine." —Library Journal

"Ms. Nash keeps ingredients and calories down, too, and focuses on healthful, delicious dishes. And flavor. Everything I tried was packed with flavor."—Pittsburgh Post Gazette

"Like any experienced cook, Nash is a source of helpful pointers in the recipes as well as a brief section of tips, list of ingredients, and notes on techniques and equipment. Handsomely illustrated with full-color photographs (seen only in black and white by the reviewer), Nash’s book is a worthy addition to the kitchen library for both practical and healthful everyday cooking and easy to prepare meals for entertaining and holidays."—Jewish Book World

Meet the Author

Helen Nash was born into an old rabbinical family in Cracow, Poland. In New York City, where she has spent most of her life, she studied with world-famous cooks Millie Chan, Michael Field, and Marcella Hazan. An accomplished lecturer and teacher, she has given demonstrations at New York University, Yeshiva University, and the legendary De Gustibus cooking school at Macy’s, as well as at numerous congregations and Jewish community centers. She lives in New York, NY.

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