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Healthy Jewish Cooking Paperback – Sep 28 2000


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Product Details

  • Paperback: 416 pages
  • Publisher: Viking USA (Sept. 28 2000)
  • Language: English
  • ISBN-10: 0670893129
  • ISBN-13: 978-0670893126
  • Product Dimensions: 27.7 x 21.8 x 2.3 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #1,253,565 in Books (See Top 100 in Books)

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Format: Paperback
This was a real find of a cookbook. I am looking to expand my repetoire of Jewish recipes and want them to be healthy as well. The introduction is a treat to read as well as the personal entries at the top of each recipe. The recipes I have made thus far have all turned out terrific and inspire me to want to cook more out of this book. I'd eat in this author's kitchen any day!
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Format: Paperback
Once again noted cookbook author, Steve Raichlen has hit a homerun. His adaptations of time honored Jewish comfort foods to suit the modern , healthy life style is phenomonal. Cabbage soup is as good as my bubbe's and it is completely vegetarion. From blintzes to borscht; from chopped liver to chicken fricasse, Raichlen runs the gamut of Jewish cooking perfectly. Add the personal touches of wonderful stories of family feasts, the cookbook is a key to opening the vast storehouse of long held memories that we all share. A must for etnic cooks everywhere.
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Format: Paperback
Who knew that Jewish cooking can have a light touch? Raichlen, like many reformed Jews growing up in Pikesville/Baltimore in the 1950's, lived his Judaism through his foods - soups, mandelech, pirogis, briskets, desserts, flanken, knaidlach, tsimmis, and baklava. But, today, these foods can be done lite. His techniques include bake-frying and grilling, focusing on naturally low fat foods, using egg substitutes, using chicken broth instead of schmaltz, increasing the ratio of vegetables to meats, sauteing with non stick pans, and roasting. His 175 recipes include mock schmaltz made from canola oil, a breakfast sangria (for a Yom Kippur Break Fast) from the Caribbean, Curacaoan hot cocoa, quick bake-fried kreplach, sweet cheese kreplach, sephardic empanadas, baltic pirogi, veggie chopped liver, lowfat chopped chicken liver, a low fat chicken soup, matzo ball soup, hot borscht, Greek egg-lemon matzo soup, sauerkraut soup, salonikan soup, and sorrel schav soup. He includes eleven salads including a two-egg-salad made from eggs and eggplants. Speaking of vegetable dishes, there are fourteen, including a tropical tsimmis, a Jewish Romanian polenta (mamaliga) made with garlic and cinnamon; a basil marinated zucchini dish, and Pesach Spanekopita. Several breads are described, including a honey VANILLA challah, Passover rolls, onion rolls, matzo muffins, and Bukharan steamed buns with cilantro and chives. A Sephardic style scrambled eggs with garlic, paprika, cumin and bell peppers (strapatsata or Tunisian chakchouka) is a standout.Read more ›
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 5 reviews
24 of 24 people found the following review helpful
Yes, it's true, kosher cooking can be lite and tasty Oct. 11 2000
By Larry Mark MyJewishBooksDotCom - Published on Amazon.com
Format: Paperback
Who knew that Jewish cooking can have a light touch? Raichlen, like many reformed Jews growing up in Pikesville/Baltimore in the 1950's, lived his Judaism through his foods - soups, mandelech, pirogis, briskets, desserts, flanken, knaidlach, tsimmis, and baklava. But, today, these foods can be done lite. His techniques include bake-frying and grilling, focusing on naturally low fat foods, using egg substitutes, using chicken broth instead of schmaltz, increasing the ratio of vegetables to meats, sauteing with non stick pans, and roasting. His 175 recipes include mock schmaltz made from canola oil, a breakfast sangria (for a Yom Kippur Break Fast) from the Caribbean, Curacaoan hot cocoa, quick bake-fried kreplach, sweet cheese kreplach, sephardic empanadas, baltic pirogi, veggie chopped liver, lowfat chopped chicken liver, a low fat chicken soup, matzo ball soup, hot borscht, Greek egg-lemon matzo soup, sauerkraut soup, salonikan soup, and sorrel schav soup. He includes eleven salads including a two-egg-salad made from eggs and eggplants. Speaking of vegetable dishes, there are fourteen, including a tropical tsimmis, a Jewish Romanian polenta (mamaliga) made with garlic and cinnamon; a basil marinated zucchini dish, and Pesach Spanekopita. Several breads are described, including a honey VANILLA challah, Passover rolls, onion rolls, matzo muffins, and Bukharan steamed buns with cilantro and chives. A Sephardic style scrambled eggs with garlic, paprika, cumin and bell peppers (strapatsata or Tunisian chakchouka) is a standout. In terms of meats, recipes include low fat Israeli spiced turkey cutlets, chicken cutlets with a mushroom stuffing, Syrian style Chicken with eggplant (a new Shepherds Pie); a sweet and sour turkey stuffed cabbage roll; holiday brisket with raisins, grape wine, prunes, and apricots; a Napa Valley style brisket; lamb tagine, and a Three-B's cholent. Five kugel recipes include a carrot apple kugel, and a zucchini kugel. Desserts include zvingous, or Greek Hanukkah fritters that are baked. They became a sensation after being mentioned in 1999 in a NYT Hanukkah recipe. A strudel recipe includes a Greek-Sephardic Pumpkin strudel that is usually eaten at Sukkot (Rodanchas de la Calabaza). Finally, let me add a word on Greg Schneider's photography... great. His picture of assorted low fat blintzes lying atop Hebrew newspapers, corralled by a set of tefillin is worthy of individual sale as a lithograph.
5 of 5 people found the following review helpful
Healthy Jewish Cooking Dec 28 2000
By Leslie N. Cohen - Published on Amazon.com
Format: Paperback Verified Purchase
Once again noted cookbook author, Steve Raichlen has hit a homerun. His adaptations of time honored Jewish comfort foods to suit the modern , healthy life style is phenomonal. Cabbage soup is as good as my bubbe's and it is completely vegetarion. From blintzes to borscht; from chopped liver to chicken fricasse, Raichlen runs the gamut of Jewish cooking perfectly. Add the personal touches of wonderful stories of family feasts, the cookbook is a key to opening the vast storehouse of long held memories that we all share. A must for etnic cooks everywhere.
2 of 2 people found the following review helpful
Not an oxymoron Steven's way! Aug. 23 2007
By Judy Bart Kancigor - Published on Amazon.com
Format: Paperback
from The Orange County Register
September 13, 2001

by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

With Jewish cooks busily preparing for Rosh Hashanah (beginning Monday
night), the last thought on anyone's mind is low fat, but Steven Raichlen's
new cookbook, "Healthy Jewish Cooking" (Viking), a lusciously photographed
homage to his family, offers tasty renditions of over 150 classic Jewish
recipes that nourish the soul without damaging the heart. And with his
slimmed-down versions of his family's beloved recipes, we can now have our
knish and eat it too.

"The great cooks of my childhood - who came of age during the depression - were more interested in filling plates than in the health consciousness of their dinners," says Raichlen, who was a restaurant critic for a major city magazine in the '80's and eating out constantly when he developed a cholesterol problem.

So he began reducing the fat in his favorite recipes, and the result was his "High-Flavor, Low-Fat" series. Now Raichlen, famous as the grilling guru ("The Barbecue Bible," "How to Grill"), applies his 10 Commandments of
low-fat cooking to the last bastion of the clogged artery, Jewish food, with "think flavor, not fat" his mantra.

"'Barbecue Bible' took me four years to write," says Raichlen, who
traveled to 25 countries on five continents researching the book, writing
"Healthy Jewish Cooking" during the same period. "There was a lot of
overlap. The Middle East is one of the real hotbeds of grilling expertise.
Barbecue is not part of the Ashkenazi (Eastern European) tradition. I don't
ever remember watching my grandfather grill, for example, but in Israel it's very much a part of their culture."

So what will the Raichlen family be eating this Rosh Hashanah? Surprise, surprise.

Son Jake Klein of HeartBeat at the W Hotel in New York (and incidentally the food stylist for "Healthy Jewish Cooking") will be visiting, and together father and son will fire up the grill. "We will probably be the only Jewish family in Miami to barbecue its brisket instead of braising it in the oven with dried fruits. We will rub it with cumin, paprika, garlic, salt and pepper and smoke it for six hours. It will be amazing barbecue, the way God meant for you to eat it!"

Sweet foods are the order of the day on this holiday. "At the beginning of Rosh Hashanah, the Jewish New Year, we wish for sweetness," says Elaine Asa, wife of Fullerton Temple Beth Tikvah's Rabbi Emeritus, Haim Asa, "so we dip apples in honey as our hope for a sweet year." Challah, the symbolic sweet egg bread, normally braided, is baked round for Rosh Hashanah "to symbolize the continuity of life," says Asa. "It has no beginning or end. This is the season when we are written in the book of life."

A lovely sweet side dish for the Rosh Hashanah table is Raichlen's Moroccan Carrot Salad, "the round slices of carrots representing gold shekels, a symbol of prosperity." Rose water or orange liqueur may be substituted for the orange-flower water, which is available in Middle Eastern and Indian markets, "but," says Raichlen, "the effect won't be quite the same."

MOROCCAN CARROT SALAD (from "Healthy Jewish Cooking" by Steven Raichlen)
1 lb. carrots, peeled and cut crosswise into 1/4" rounds
2 TBS. sugar
1/4 tsp. salt + 1/8 tsp. for the final seasoning
3 TBS. raisins
1 TBS. lemon juice
1 tsp. canola oil
1 tsp. orange-flower water
1/2 tsp. ground cinnamon

Place the carrots, 1 TBS. sugar and 1/4 tsp. salt in a saucepan and add water just to cover. Cook the carrots over high heat until tender, 4 to 6 minutes.
Remove the pan from the heat and add the raisins. Let the mixture cool. Drain the carrots and raisins and place in an attractive serving bowl. Stir in the remaining 1 TBS. sugar, the lemon juice, oil, orange-flower water, cinnamon, and remaining 1/8 tsp. salt. Correct the seasoning, adding any of the flavorings to taste. The salad should be sweet and perfumy. Serves 4 to 6.
2 of 2 people found the following review helpful
Fabulous Jewish cooking made healthy! Oct. 9 2002
By Ava Liss - Published on Amazon.com
Format: Paperback
This was a real find of a cookbook. I am looking to expand my repetoire of Jewish recipes and want them to be healthy as well. The introduction is a treat to read as well as the personal entries at the top of each recipe. The recipes I have made thus far have all turned out terrific and inspire me to want to cook more out of this book. I'd eat in this author's kitchen any day!
Knishes, kugel & kreplach, oh my! Oct. 5 2013
By Kelly Martin - Published on Amazon.com
Format: Paperback Verified Purchase
I finally have a cookbook for Jewish food that adds that sweet touch of family. Great stories, awesome recipes and lots of love in this treasure - thank you Steve for sharing; I can't wait to serve these dishes to my own family! ;)

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