Book Description
Over 800 fantastic recipes, plus timesaving tips for today's Kosher (or not) kitchen. Healthy Helpings is the smart "weigh" to cook!
Minimum fat, maximum taste, minus the guilt. Low-fat never tasted this good! Norene Gilletz shares her low-fat cooking secrets for success. It's the next best thing to having Mom right beside you in the kitchen!
Meatless dishes for full- or part-time vegetarians include East Vegetarian chili, Luscious Lentil Soup, Terrific Tofu Stir-Fry and Rainbow Tabbouleh. Passover pleasures include Manicotti, Passover Pizza and Mushroom Mock Chopped Liver. Enjoy delectable desserts such as Square moon cookies, Jumbleberry Crisp and Guilt-Free Chocolate Cake.
Nutritional analysis for each recipe, plus hundreds of healthful hints about fat, fiber, cholesterol, calories, calcium, sodium and much, much more!
Simple enough for the beginner, sophisticated enough for the well-seasoned chef. An information-packed book that's perfect for today's busy lifestyle.
An excellent resource for cardiac patients, weight-watchers, diabetics or anyone with weight/health concerns.
Customer Reviews:
All you need to know.......2007-03-26
Recipe
If you invest in one cookbook in your lifetime, this should be it. Healthy Helpings is the most extensive cookbook I have ever owned. This book includes so many appealing recipes that I have trouble deciding what to make!
In addition to the recipes themselves, Norene Gilletz explains the history of her recipes, how to work with different ingredients, what food goes well together, how to present the dishes you prepare and how to vary her recipes. She also includes many health and nutrition tips and the nutritional information for each entry! There is so much extra, interesting information that I sometimes sit and read my cookbook before bed - the way most people would read a fiction book.
With the number of choices and variations offered, it would be easy as a reader to miss some of Ms. Gilletz's good ideas. However, the extensive index makes sure that you can find exactly what you're looking for. I will often choose an ingredient from my fridge and the Healthy Helpings index points me to all the recipes that include that ingredient (even if it was mentioned as a variation and not included in the basic recipe). I have a great time clearing food out my fridge this way!
The recipes in this book are easy to follow, tasty and are great for both family meals and for entertaining. This book provides healthy, creative ideas that I can serve at anytime - without anyone even having to know that they are helping themselves to healthy foods!
Awesome Cookbook - the best of the best!.......2006-12-15
I bought this cookbook after reading the reviews below and it was worth every penny! It has great, healthy recipes and great information on nutrition.
What I love most is that when you choose an entree, like fish, to cook, it gives you what you should pair with it, be it steamed broccoli and a salad or another recipe for veggies/side dish.
If you are looking for a recipe book that has great tasting food that is good for you, you have to get this book. It was worth it!
Great book but buy it only once.......2005-12-19
I did not realize that this was a reprint of the Meal-Leani-Yumm book and ordered not one but 2 copies which I returned. I think Amazon should mention in the discription that this is a reprint.
Getting past my annoyance about that. I will say that this is a great book. Many of the recipes have become standards in our home. They are easy and fast, the instructions are clear and the ingredients are avaliable in most large supermarkets. As a Weight Watcher the nutritional information for each recipe is very helpful. I have been cooking lighter for the last few years and this book has been a big help. The recipes and suggestions have carried over into some of my own recipes and family favorites. I often go to it just to see how Ms. Gilletz handles the fat in a recipe and use a similar subsitution in another recipe.
Don't be fooled.......2005-09-25
Although I like this book a great deal, I wanted to warn unwary future customers--this is the same book as Meal-Lean-i-Yumm. I was really excited to see this title, and thinking it was a new book by Norene Gilletz, I ordered it right away. When it arrived today, imagine my disappointment when I discovered it was simply a retitled version of a cookbook I've had for four or five years already. Anyway, the book is great--just don't buy it twice unnecessarily!
My New Favorite Healthy-Foods Cookbook!.......2005-08-13
Even thought I've collected probably 100 "healthy eating" cookbooks, I'm always on the look-out for new selections (especially in the "healthy eating" category) that have certain characteristics:
· Captivating to read (I tend to read a cookbook as much for the margin comments, and personality, as much as for the great recipes) - Almost like reading a novel
· Unique recipes (not just a new twist on recipes I've already read elsewhere)
· Fresh ingredients, and interesting uses (that I never would have thought of) for easy-to-find ingredients
· Lots of tips and easy-to-follow instructions
· Beautiful photos
· Recipes that my WHOLE family (including my children) would find appealing
I was very thrilled when I found Norene Gilletz' book, Healthy Helpings. What an excellent book!! When I picked it up at the bookstore, I found myself reading it like a novel...always a good sign. Healthy Helpings is written in a nicely conversational, friendly tone.
This is the first cookbook (in the healthy foods genre) that really has it all. The recipes are healthy (using lots of fresh fruits, veggies, whole grains, etc), but not too restrictive about healthy oils (using just enough to create the desired effect). I would say it offers something for just about every type of healthy eater. With 800 recipes, it's bound to!!
Note that I'm not a kosher cook, but this book is quite interesting to me in that respect too. It's an education into the method of kosher preparation. I've always wanted to learn some of these things, and Norene has provided sections on holidays and celebrations that are particularly interesting reading.
I believe I've found the light eating cookbook that I'll actually be using regularly. Norene has done an excellent job of researching for this book. It's full of all kinds of helpful advice for food preparation and eating well(while controlling fat and calories). A huge number of delicious sounding recipes, most of which are comfort foods with a healthy use of fresh ingredients, all of which are available at my small-town grocery. I've already made a long list of recipes I need to try.
She's right up my alley with the occasional use of ingredients like quinoa, spelt and whole wheat. Don't let that scare you though! Not all her bread recipes have unusual grains. In fact, most have regular flours, or a combination of whole grain and regular. But everything I saw looked delicious and doable. The dessert section was what really got me, though. I'll have to try some of the recipes in this section first. Who was it who said, "Life is short...eat dessert first"?
You really need to try some of these recipes:
· No-Knead Cinnamon Babka
· Honey Mustard Carrot Salad
· Saucy Szechuan Pineapple Chicken
· Grilled Satay Chicken Kabobs
· Make & Bake Pizza with Herb Crust
· Israeli Salad
· Lousiana Chicken Salad
This cookbook is definitely my new favorite. I'll be using it regularly to help me with feeding my family (of diverse appetites). My kids are particularly going to love the healthy "Fudgy-Wudgy Brownies", and the many family-friendly variations on pizzas and quesadillas.
(...)
Book Description
Traditionally associated with the heavy, fat-laden foods of Europe — deep-fried latkes, chicken fat, and achingly sweet desserts — Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes readers on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike.
Customer Reviews:
Great book with nice stories.......2007-08-14
So far this is a book that I will have for a very long time. It is well written and well illustrated.
The Healthy Jewish Cookbook: 100 Delicious Recipes from Around the World.......2007-02-13
Thanks for a great book..
Visual and taste-pleasing compilation........2006-10-04
The Healthy Jewish Cookbook collects one hundred mouth-watering recipes from around the world. Full-color photographs illustrate cultural delicacies from Fava Beans in Olive Oil, to Roast Tomatoes with Garlic, to Vegetarian Cholent, Spiced Lamb Cutlets, Coconut Bread Pudding with Strawberries, and much more. The meticulous instructions touch upon the history, tradition, and health benefits of individual recipes as well as the mechanics of how to prepare them. An index allows for quick and easy references in this visual and taste-pleasing compilation.
A perfect gift from Eichlers of Boro Park.......2006-02-10
I purchased a copy at Eichlers Judaica (Boro Park), and i was amazed at this beautiful collection of pictures, and very good recipes.
Amazon.com
The Sephardim were Jews who settled in medieval Spain during the Diaspora. Expelled from Spain and Portugal in the 1490s by the Christians, most Sephardic Jews migrated elsewhere around the Mediterranean, taking with them a cuisine richly influenced by the sensual cooking of their former Muslim rulers. Rabbi Sternberg records the history of Sephardic cooking and presents food you can't wait to prepare. Dishes like Ajada, a garlic spread, and a spinach and yogurt salad seasoned with dill are typical of the sunny, mostly simple-to-prepare food in this book. Sternberg's writing is flat but the richness of information and the vivid descriptions of each dish, including their Ladino names, hold your attention. Brief folk tales at the end of each chapter are enchanting. Sternberg's recipes are easy to follow, even if you've never made food like this.
Book Description
Light, healthy and robust -- these are the outstanding qualities of the summery, sun-splashed cooking of the Sephardic Jews, which Rabbi Robert Sternberg offers in this enlightening book about an under-explored aspect of the increasingly popular Mediterranean cooking.
Expelled from Spain during the Inquisition, the Sephardic Jews scattered to all corners of the Mediterranean. Their strong traditions and varied cultural experience combined with the fertile climate in which they settled, created one of the most flavorful and distinctive cuisines in the world. It is a melding of delicious flavors from all around the warm salt waters of the Mediterranean -- Portugal, Spain, Italy, France, Algeria, Greece, Morocco, Israel and the remains of the Ottoman Empire.
In each distant place the Sephardic Jews cooked inventive and delightful meals whose flavor comes more from herbs and spices than from fat. The core ingredients -- fresh fruits, spices, olives, nuts, tomatoes, fennel, eggs and seafood -- are as tasty as they are versatile.
The tempting recipes in this book include Canton de Sardellas, a delicious anchovy salad from Portugal, Sopa de Spinaca y Lentijas, a spicy and delicate soup from Macedonia, Sopada con Bamias, a hot and sweet braised beef with okra from Egypt, and the incomparable Los Site Kilos -- Bread of the Seven Heavens -- whose layers represent the connection between this world and the next.
Alongside his recipes Rabbi Sternberg relates the rich history and lore of the Sephardic Jews, to whom hospitality is one of the most important virtues. "When visiting the home of a Jew from a Mediterranean country, one is usually greeted with an apology from the host or hostess for the poor and limited quality of the food being served," says Rabbi Sternberg. "The apology is generally followed by a lavish buffet with a dazzling array of mouthwatering appetizers and salads." Rabbi Sternberg also explains Jewish Holiday traditions and culinary celebrations, from Sabbath dinners to observation of the High Holy Days.
Generously illustrated, easy to follow, and sprinkled with Sephardic folktales, Rabbi Sternberg's book is certain to become the mainstay in the kitchens of people who like Mediterranean cooking, lighter eating and just plain good food.
Rabbi Sternberg is the executive director of the Holocaust Museum and Learning Center in St. Louis, Missouri. He is also the author of Yiddish Cuisine.
Customer Reviews:
New recipes!.......2004-02-02
Great Cookbook, with lots of extras!
"Oh My God -it's my Grandma's Food!!!".......1999-01-24
"I was so delighted to actually see my grandmothers favorite recipes in this book -in her very own dialect!! There were 'Yaprakas', and 'Biscochos' - as she called them. And the authors descriptive narrations of the history of the food -was as if I could see my family from places long ago. When he said you never walked in a sephardic's house without being offered a buffet of food any present day caterer would envy, I had to laugh out loud! That was my family!
Book Description
Harriet Roth, bestselling author of three books about healthful eating, has reworked her family's traditional favorites and new Jewish specialties for minimum fat and maximum nutrition and flavor. In this unique cookbook of 350 fabulous, new low-fat, low-cholesterol recipes, you'll learn:
* Low fat versions of specialty holiday foods
* What goes on a seder plate
* How to make delicious meals such as Stuffed Chicken Breasts with Apricot Glaze
* How to prepare scrumptious desserts like Passover Chocolate Torte
* Cooking and nutritional tips Including personal reminiscences, this cookbook will open up a world of healthful, flavorful cooking for anyone interested in Jewish cuisine.
* Harriet Roth's fans will be eagerly awaiting this affordable paperback edition of her newest cookbook in five years.
* Harriet Roth's previous cookbooks have been bestsellers.
* Harriet Roth is a "name-brand" authority in the area of low-fat, low-cholesterol cooking.
* This edition is being published in March, perfect for tie-in publicity for the Passover holiday.
Customer Reviews:
very good reference for jewish company cooking.......2001-01-10
I needed a reference for cooking for some Jewish friends....they loved it. I am not Jewish myself but, have prepared some of the recipes for my family and they were very good. I can't imagine I am the best person to ask, but anyway, I enjoyed this cookbook and it's recipes were well-recieved by all.
Average customer rating:
- Not an oxymoron Steven's way!
- Fabulous Jewish cooking made healthy!
- Healthy Jewish Cooking
- Yes, it's true, kosher cooking can be lite and tasty
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Healthy Jewish Cooking
Steven Raichlen
Manufacturer: Viking Adult
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Binding: Paperback
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Similar Items:
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Healthy Jewish Cookbook: 100 Delicious Recipes from Around the World
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Enlitened Kosher Cooking
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0670893129 |
Amazon.com
No, says author Steven Raichlen, healthy Jewish cooking is not an oxymoron. Inspired by the large family gatherings of his childhood which were filled with homemade Jewish delicacies, Raichlen set out to re-create these meals with an eye towards the fat- and cholesterol-conscious. And he's done well. Raichlen finds still-tasty ways to greatly reduce or cut out schmaltz (rendered chicken fat), butter, oil, and eggs. With meat, he advocates using just enough for flavor but upping the ratio of vegetables, and to try grilling to release a smoky sweetness.
By following his "10 commandments" of healthy cooking, you'll be able to have traditional and not-so-traditional Jewish meals--but with drastically less fat and calories. Remember to "Think flavor, not fat" and "Roast your way to aroma" and you're on your way to lighter versions of old favorites like the Amazing Low-Fat Chopped Liver, Cheese Blintzes, and Sweet and Sour Turkey-Stuffed Cabbage Rolls. Raichlen's family included Ashkenazi and Sephardic Jews, so in addition to German and Eastern European-inspired recipes, he also includes Moroccan and Middle Eastern dishes like Greek Lamb Stew with Romaine Lettuce and Dill and Bulghur Pilaf. For kugel aficionados, there is an entire chapter of sweet and savory recipes. There are many kosher recipes and suggestions on how to amend nonkosher dishes.
Besides the appetizing, straightforward recipes, the allure of Healthy Jewish Cooking is Raichlen's remembrances of the men and women in his family who taught him how to cook and appreciate the importance of food in the Jewish culture. "Above all, have fun," says Raichlen. "Jewish cooking is about family, love, and abundance. Cook with all three and your life will be rich beyond measure." --Dana Van Nest
Book Description
Just in time for the High Holy Days, the bestselling maestro of low-fat cooking makes the cuisine that gave us chicken soup healthier than ever
Jewish cooking with a light touch? It sounds like an oxymoron, but Steven Raichlen--who continues to teach millions of Americans how to adapt rich dishes to today's leaner culinary lifestyle--proves it's not. Here, some of the heretofore heaviest food in the world is transformed by savvy techniques similar to those he shared in his award-winning High-Flavor, Low-Fat cookbook series.
In his newest book, readers will find delicious kugels, pirogis, and latkes of Raichlen's childhood reinvented with fresh ingredients, "bake frying,"and grilling techniques, and flavorful substitutions. Healthy Jewish Cooking is full of secrets: Yukon gold potatoes have a richer, more buttery taste; chicken broth instead of schmaltz lightens up dishes while cinnamon and nutmeg spice them up; olive oil replaces butter in Hanukkah fritters with honey syrup.
Tantalizing color photographs accompany all the recipes in this festively packaged book whose ingenious practical tips make it a lifesaver for the health-conscious Jewish holiday cook and gift giver.
Customer Reviews:
Not an oxymoron Steven's way!.......2007-08-24
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.
Fabulous Jewish cooking made healthy!.......2002-10-10
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!
Healthy Jewish Cooking.......2000-12-29
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.
Yes, it's true, kosher cooking can be lite and tasty.......2000-10-12
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.
Book Description
Quick, delicious and healthy kosher cooking.
Norene Gilletz has a passion for recipes that are simple, healthy and delicious for the kosher (or not) cook. High in flavor and low in calories, they focus on good carbs, good proteins and good fats, and are made with readily available ingredients.
Norene's Healthy Kitchen is packed with chef's secrets, including easy preparation ideas, freezing tips and nutrition notes. The recipes are heart-healthy, weight-loss-friendly, smartcarb-friendly and glycemicindex-friendly. The selections are good choices for anyone on almost any diet. Recipes are suitable for the kosher kitchen, with lots of dairy-free and vegetarian options that the whole family will enjoy.
Here are samples of the more than 600 delicious recipes:
- Tabbouleh (Middle East)
- Chimichurri chicken (Argentina)
- Oriental chicken and pasta salad (Japanese influence)
- Spanakopita (Greek)
- Winter vegetable latkes
- Lemon berry mousse.
With its easy-to-follow instructions and readily available ingredients, this new cookbook brings great taste and good health to every table.
Customer Reviews:
Should be in EVERYONE'S kitchen!.......2007-09-11
Norene's Healthy Ktichen: Eat Your Way to Good Health (Whitecap $29.95 US), by culinary expert Norene Gilletz, is a new Kosher cookbook on healthy cooking, released just in time for the High Holidays.
Many of you are familiar with and fans of Norene's seven other cookbooks including The Food Processor Bible, Healthy Helpings (MeaLeaniYumm) and MicroWays.
Healthier food choices don't always mean that we need to sacrifice flavor for nutrition and Norene proves that healthy cooking can be as nutritious as it is delicious in her latest cookbook. Packed with 600 fabulous recipes and color photographs throughout, the pages shine with her passion for healthy kosher meals from around the world.
Norene has been careful to ensure that her recipes' ingredients can be found at local supermarkets. Her friendly voice and culinary expertise make it easy for home cooks to integrate diverse, healthy dishes in their busy lives. You don't have to be health or diet conscious to enjoy her recipes but they are all compatible with the Weight Watchers and South Beach diets.
Favorite dishes include: Confetti Vegetable Strudel, Lox and Bagel Cheese Strata, Spanakopita roll-ups, Chimichurri Chicken, Luscious Lemon Berry Mousse and even one of my recipes, Vidalia Onion Salad.
This is my kind of cooking.......2007-09-10
I really loved this book. This is my kind of cooking. Easy to make, healthy and delicious. Since I liked her other books (especially Healthy Helpings) I pre ordered this book. I have already made some of the recipes and plan to use more soon. Each receipe has a cute short blurp about the recipe which is entertaining, and most have useful cooking tips.
The ingredients are common stuff that I usually have on hand and makes good use of the food processor and microwave, but their use is not essential. This book also has great info on the glycemic index, glycemic load, heart healthy cooking and lots of useful kitchen infomation. Which makes it a great gift for a beginner or more experienced cook. You will use it for everyday and entertaining and no one will think of it as low fat and healthy.
Customer Reviews:
Feel free to add more spices!.......2007-04-27
I normally love the cookbook offerings from the Vegetarian Resource Group and anxiously awaited the arrival of this one. However, many of the recipes are somewhat bland--I've remedied that by adding more flavorings as appropriate to the recipe. They are easy to make with clear instructions, but the flavor is somewhat lacking. (One example was the low-fat 'mock chopped liver,' which I made for my family and was roundly booed. Try the VRG regular high-fat version which uses walnuts--much better unless you are looking to cut fat!) But if you are looking for lowfat recipies, these are OK.
Easy to follow.......2003-06-03
This cookbook will be easy to follow and give more alternatives to eating a sound diet.
A slim but handy book.......2002-03-23
Considering the challenging subject matter, I have to appreciate this book even though it does not contain as much material nor is as professionally presented as many cookbooks. There are not as many Passover recipes as I'd hoped; but ANY source of non-dairy vegetarian Passover recipes is helpful to me, as I need to prepare dishes to bring to a meat-centric Passover seder where vegetarians will be in attendance. I have also just purchased the booklet Vegan Passover Recipes by Nancy Berkoff, which is brief but helpful as well.
I have not tried every recipe in Lowfat Vegetarian (I can't comment, for example, on the matzoh ball recipe another review complained about). One non-Passover dish that I particularly enjoy is the Romanian Paprikash (made of mushrooms, potatoes, paprika and other seasonings, and elbow macaroni). Many recipes involve legumes (beans, chick peas, etc.) and various grains. I think the recipes for foods that are originally low in fat probably come out better than the adaptations of traditional fat-ful Jewish food.
Some recipes questionable..........2001-10-13
Some of the recipes presented here are quite tasty...but I found that many of them were thoroughly unworkable, as if they'd been translated into "vegetarian" without much thought. Matzoh balls are fussy enough with eggs -- with nothing to hold them together but potatoes, they're nearly impossible! Other recipes lacked flavor. In short, simply removing meat, dairy, and eggs does not necessarily make a good vegetarian recipe; something else needs to be provided to supply flavor and structure.
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- Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
- Lean and Luscious Favorites: The World's Best 301 Lowfat Recipes: Delicious, Easy to Prepare, Fun, and Healthful! (Lean and Luscious)
- Life Is Meals: A Food Lover's Book of Days
Books Index
Books Home
Recommended Books
- Office Development Handbook
- Dr. Pitcairn's New Complete Guide to Natural Health for Dogs and Cats
- The Tracks of God:The Story of Henry Oehmsen -- Waffen SS Soldier of World War II and Prisoner of th
- Western Civilization: Volume II: Since 1500
- Adobe Photoshop Lightroom Book for Digital Photographers,The
- Four Plays: The Bald Soprano; The Lesson; Jack, or the Submission; The Chairs
- Blue Mountains Far Away: Journeys into the American Wilderness
- Those Pullman Blues: An Oral History of the African-American Railroad Attendant
- Tourism Peace And Sustainable Development For Africa /Le Torisme, La Paix Et Le Developpement Druabl
- Red Is for Remembrance
Secrets of Fat-free Kosher (Secrets of Fat Free)
Kosher by Design Short on Time: Fabulous Food Faster (Kosher by Design)
Jeff Nathan's Family Suppers: More Than 125 Simple Kosher Recipes
Soup--A Kosher Collection
California Kosher: Contemporary and Traditional Jewish Cuisine
