Cooking Kosher the New Way: Fast, Lite and Natural [Hardcover]

"Jane Kinderlehrer was formerly a senior editor at Prevention magazine. . . . She knows what she's talking about and is able to suggest healthy alternatives to many of the conventional recipes we all make. This book is a wonderful reference work, comprehensive and informative. . . . It will make a fine gift for any kosher cook who is sensitive to all of the current trends in cooking and eating and a special edition to a new cook's library." -- Jewish World News

"Jane Kinderlehrer's comments on chicken soup and chicken feet, tell me that this is a woman who knows what she's talking about. . . . Many would not read a book about nutrition, but with this book you hardly realize that while reading the recipes, you're also absorbing a lot of information and becoming a healthier cook. You'll enjoy Kinderlehrer's amazing recipes. . . . There are great meat and fish recipes in this book, and the power-packed baked goods are delicious." -- A World of Cookbooks, The International Cookbook Newsletter

"Jane Kinderlehrer's knowledge of natural foods is encyclopedic and her ingenuity inexhaustible. A daring and flavorful volume." -- The Jerusalem Post

Many of the special dishes from the wonderful world of Jewish cookery have been handed down from mother to child for countless generations. In the process, they have picked up some ingredients which, in the light of new knowledge of nutrition, are definite no-no's. They may be kosher, but they are neither wholesome nor nutritious. In fact, they have been proven to be harmful and have contributed to high blood pressure, obesity, atherosclerosis, and other debilitating conditions that one can live very nicely without.

To remedy that, in 1983 nutritionist and cook extraordinaire Jane Kinderlehrer wrote the immensely popular Cooking Kosher the Natural Way. In Cooking Kosher the New Way, a thoroughly revised and updated edition of her earlier work, the former editor of Prevention magazine presents the very latest in nutritional information along with new recipes that are low in fat, virtually salt-free, and without refined sugar or artificial sweeteners. Here you will find fluffy knaidlach (matzo balls) swimming in chicken soup; golden knishes filled with potato, kasha, or cheese filling; health-building kugels of all kinds; soups both hearty and delicate; and on and on. You will find recipes for the traditional and the innovativeand all of these marvelous dishes are guaranteed to be nutritious even as they are delicious.

In Cooking Kosher the New Way the emphasis is not only on good health, but on ease of preparation as well. Taking advantage of modern kitchen conveniences, Jane Kinderlehrer has created dishes that can be prepared with a minimum of effort without sacrificing that traditional Jewish tam (taste). In her own delightfully warm style, she clearly shows us that cooking fast, lite, and natural is the new way for the kosher cook.

JANE KINDERLEHRER, former senior editor of Prevention magazine, is the author of Cooking Kosher the New Way, Cooking Kosher the Natural Way, How to Feel Younger Longer, and Confessions of a Sneaky Organic Cook, which sold over 500,000 copies. A former president of the Lehigh Valley Writer's Guild, she worked for six years at The New York Times, where she ran the Shoppers' Columns. Originally from Falls River, Massachusetts, she now resides in Allentown, Pennsylvania, with her husband, Harry. She continues to conduct cooking classes and to address groups all over the country to increase awareness of good nutrition.