Healthy Jewish Cooking

by Steven Raichlen

A guide to Jewish cookery with a "light touch" reinvents the normally heavy ethnic cuisine, substituting ingredients and switching techniques to suit the more modern, low-fat, low-cholesterol kitchen. 15,000 first printing.

Genres: Cookbooks, Jewish, Cooking

200 pages, Paperback

First published January 1, 2000

About the author

Steven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 17 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS; Steven Raichlen Grills Italy in Italy; and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com

Reviews

[Sara · Rating 4 out of 5]

A broad collection of traditional recipes from both the Ashkenazi & Sephardic cuisines. Steve Raichlen is probably better known as a grill guru so it is a bit ironic that here he is cutting calories! I find his instructions clear and easy to follow so this book should be accessible to all skill levels.

[Lisa · Rating 5 out of 5]

Another of my treasured cookbooks. I recently pulled out the recipe for Polish Vegetable Soup with Torn Dumplings and revamped it to be Dairy and Gluten Free. Delicious as ever. A lady raised in Poland asked if I made the soup (took it to International Night for 4-H) as it tasted just like her mother's. My mother in law said my husband's grandma would love it as it is similar to something she made (she is from Europe).

Great book with wonderful Jewish Recipes.