Francine Prince's New Jewish Cuisine - Softcover

Prince, Francine

9780399517556: Francine Prince's New Jewish Cuisine

Softcover

ISBN 10: 0399517553 ISBN 13: 9780399517556

Publisher: Perigee Trade, 1992

Collects low-fat, low-sugar, and low-salt Jewish recipes, and includes background information on the symbolic and nutritional significance of traditional Jewish dishes

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From Kirkus Reviews:

What's new (besides the use of the food processor) about the variously Jewish recipes that Prince has devised for this collection? A not-too-strict attempt to control amounts of today's dietary no-no's: There's a fat-free chicken broth (though pages later there are also directions for rendering chicken fat), a ``lighter'' kibbeh and a trimmer gefilte fish, knishes baked instead of fried, and an avoidance of sugar that results in the overuse of frozen apple-juice concentrate in everything from challah to honey cake to stuffed cabbage to an ersatz Chinese chicken dish. Also new, in a way, to American-Jewish cooking are a number of dishes in the Sephardic (mostly Middle Eastern) vein along with the more familiar Eastern European fare. Then there are Prince's own inventions: main-dish strudels (turkey/lentil; chicken/kasha) and others less traditional and Jewish only because ``permitted.'' The anchor of tradition, though, and of conformity to Jewish dietary law, makes this a lot more viable than the author's last offering, Francine Prince's New Diet for Life Cookbook (1989). -- Copyright �1991, Kirkus Associates, LP. All rights reserved.

From Library Journal:

Prince, author of half a dozen popular diet books, now offers recipes for health-conscious Jewish cooking. There are traditional dishes made lighter as well as "New American Jewish recipes" like Pomegranate Chicken. Prince's collection lacks the sophistication of Judy Zeidler's The Gourmet Jewish Cook ( LJ 9/15/88), but kosher and nonkosher Jewish cooks seeking lowfat, low-cholesterol, low-salt dishes should find it useful.
Copyright 1991 Reed Business Information, Inc.

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