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!
|Publisher:||The Overlook Press|
|Product dimensions:||7.70(w) x 9.40(h) x 1.10(d)|
|Age Range:||18 Years|
About 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.