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Harriet Roth's Deliciously Healthy Jewish Cooking: 350 New Low-Fat, Low-Cholesterol,...
by Harriet Roth
Available from Amazon
$5.00
|
Features
Paperback: 496 pages
Publisher: Plume March 1, 1998
Language: English
ISBN-10: 0452273498
ISBN-13: 978-0452273498
Product Dimensions:
9.1 x 7.4 x 1 inches
Shipping Weight: 1.2 pounds
From Publishers Weekly
This is a respectable collection of recipes for ethnic fare revised towards health, although Roth (Deliciously Simple) occasionally departs from tradition with such dishes as Vegetarian Fried Brown Rice and Pasta and Beans. Mother Mollie's No-Cholesterol Challah, made with canola oil and egg whites, is a good example of Roth's success in converting traditional foods. Such vegetarian remakes as Spinach Kugel, Vegetarian Stuffed Cabbage and Vegetarian Chopped Liver made with eggplant and lentils are strong standouts here; family heirlooms such as Cousin Pearly from Pittsburgh's Lima Beans for a Crowd-made with ketchup and brown sugar-will likely spark some memories. Roth's tendency to rely on packaged foods, such as the three cups of thawed frozen hash-brown potatoes called for in a latke recipe, may not seem healthy to all; the nutritional information included with each recipe, including its classification as meat, dairy or pareve, will allow cooks to discriminate as they wish. A beginning chapter with recipes and menus for holiday meals is preceded by a helpful introduction that covers both religious and health issues and includes USFDA Suggested Weight tables and hints for stocking a low-fat, low-cholesterol pantry.
Copyright 1996 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From Booklist
When the former director of Pritikin's cooking school tackles the fats, sodium, and cholesterol almost inherent in Jewish cuisine, it's clear that a new kind of cooking will emerge. Here, Roth's 350 recipes result in a list of holiday and transformed everyday menus that instead of emulating traditional dishes create another type of taste. Naturally, the emphasis is on pasta and grains and on fruits and vegetables; and each recipe includes a nutritional analysis. Scattered throughout the collection are Harriet's hints, which are both new and old cooking tips, from smashing garlic for easier peeling to erasing garlic and onion odors by rubbing hands on stainless steel under running water. Barbara Jacobs
--This text refers to an out of print or unavailable edition of this title.
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Harriet Roth's Deliciously Healthy Jewish Cooking: 350 New Low-Fat, Low-Cholesterol,...
by Harriet Roth
Available from Amazon
$5.00
|
|
