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Helen Nash's new kosher cuisine : healthy, simple & stylish /

by Nash, Helen; Stratton, Ann.
Material type: materialTypeLabelBookPublisher: New York : Overlook Press, c2012Edition: 1st ed.Description: 366 p. : col. ill. ; 25 cm.ISBN: 9781590208632 :; 1590208633.Title notes: $35.00 2-2013 (db)Other title: New kosher cuisine.Subject(s): Jewish cooking
Contents:
Hors d'oeuvres -- Appetizers -- Soups -- Salads -- Vegetables, potatoes & legumes -- Pasta, rice & grains -- Fish -- Poultry: chicken, capon, turkey & duck -- Meat -- Luncheon dishes -- Desserts -- Helpful tips -- Notes on ingredients -- Notes on equipment -- Notes on technique.
Summary: Presents health-conscious kosher recipes that blend old and new traditions to demonstrate how Jewish cuisine can be rendered both healthy and satisfying.
List(s) this item appears in: Fall Display 2019
    average rating: 0.0 (0 votes)
Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.5676 NAS Available 39270002928335

Enhanced descriptions from Syndetics:

Helen Nash is the queen of kosher cooking. Writing about her first book in The New York Times, cookbook guru Craig Claiborne praised her 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. It contains many new and imaginative recipes that are as modern as they are delicious. But her signature dishes are still here. A mixture of homey and contemporary, this book shatters the myth that Jewish food is all gefilte fish and chopped liver!'

$35.00 2-2013 (db)

Includes index.

Hors d'oeuvres -- Appetizers -- Soups -- Salads -- Vegetables, potatoes & legumes -- Pasta, rice & grains -- Fish -- Poultry: chicken, capon, turkey & duck -- Meat -- Luncheon dishes -- Desserts -- Helpful tips -- Notes on ingredients -- Notes on equipment -- Notes on technique.

Presents health-conscious kosher recipes that blend old and new traditions to demonstrate how Jewish cuisine can be rendered both healthy and satisfying.

Reviews provided by Syndetics

Library Journal Review

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. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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