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New Kosher Cuisine: Healthy, Simple & Stylish

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 ...

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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!

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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.
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Product Details

  • ISBN-13: 9781590208632
  • Publisher: Overlook Hardcover
  • Publication date: 8/30/2012
  • Pages: 368
  • Sales rank: 456,927
  • Product dimensions: 7.70 (w) x 9.40 (h) x 1.10 (d)

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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