Cover image for Healthy Jewish cooking
Healthy Jewish cooking
Raichlen, Steven.
Personal Author:
Publication Information:
New York : Viking, [2000]
Physical Description:
xxi, 200 pages : color illustrations ; 29 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX724 .R34 2000 Adult Non-Fiction Open Shelf

On Order



A guide to Jewish cooking with a light touch reinvents the normally heavy traditional cuisine, subsituting ingredients and switching techniques to suit the more modern low-fat, low-cholesterol kitchen.

Author Notes

Steven Raichlen has written more than a dozen cookbooks. He wrote The Barbecue! Bible, based on his travels through 25 countries and his love of live-fire cooking. In 1996, Raichlen's High-Flavor, Low-Fat Vegetarian Cookbook won the James Beard Foundation Award for Best Vegetarian Cookbook.

(Bowker Author Biography) Steven Raichlen, whose twenty books include the two-time James Beard Award-winning "High-Flavor, Low-Fat" cookbook series, the Julia Child/IACP Award-winning "Miami Spice," & the best-selling "The Barbecue Bible," is a cooking instructor & popular syndicated food columnist. He has appeared on "Good Morning America," "The Today Show," & CNN. He lives in Coconut Grove, Florida, with his publicist wife, Barbara.

(Publisher Provided)

Reviews 2

Publisher's Weekly Review

Isn't healthy Jewish cooking an oxymoron? That's the typical response Raichlen, author of Barbecue! Bible and Steve Raichlen's High-Flavor, Low-Fat Vegetarian Cooking, got whenever he mentioned he was writing this book. It turns out that Jewish cooking can be low fat and flavorful: the Amazing Low-Fat Chopped Liver uses roasted mushrooms and hard-cooked egg whites to reduce fat and cholesterol while intensifying flavor. Middle Eastern dishes, such as Shish Kebab with North African Seasonings, and Moroccan Grilled Pepper and Tomato Salad, are well represented here. To make traditional Ashkenazi Jewish dishes lighter, recipes call for using broth instead of schmaltz (chicken fat) and no-fat dairy products, and for roasting and bake-frying. Raichlen also provides a wealth of meatless dishes, including a vegetarian version of chopped liver and a Portobello Paprikash. Raichlin emphasizes the innovative, such as Zucchini Kugel (usually a sweet noodle dish), without losing sight of traditional foods, like blintzes, Passover dishes, knishes and The Three B's Cholent, a Sabbath stew. While there are exotic touches such as Rhubarb Haroset and Tropical Tsimmis with ginger and fresh pineapple√ĄRaichlen's dessert section seems incomplete (where are rugelach and hamentaschen?). He isn't great at cutting down sugar, either, although some sinfully tempting recipes, like My Great-Grandmother's Chocolate Roll, list original ingredients as well as slimmed-down ones. But with homey anecdotes, food counts and preparation times, one hopes for a sequel to this heart-warming and user-friendly book. Photos by Greg Schneider. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Among prolific author Raichlen's 20 cookbooks are those in his popular "High-Flavor, Low-Fat" series, and now he has applied the calorie- and fat-lowering techniques he used there to his favorite Jewish dishes. He has also emphasized dishes that were relatively light to begin with (i.e., they did not rely on lots of schmaltz or butter). He covers all the basicsDkugels, knishes and blintzes, and egg and matzo dishes, for example, get their own chaptersDand added some innovations of his own. Purists may be horrified by such recipes as Amazing Low-Fat Latkes (they are baked, not fried!), and Jayne Cohen's The Gefilte Variations (LJ 2/15/00) offers a more imaginative and sophisticated approach to contemporary Jewish cooking. However, health-conscious Jewish cooks will certainly find Raichlen's latest of interest. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.