Helen Nash's first two cookbooks, Kosher Cuisine and Helen Nashs Kosher Kitchen, are classics of the art of kosher cooking. Reviewing her first publication in The New York Times, cookbook guru Craig Claiborne praised Nash for food that is "seamlessly kosher and endlessly inventive."
Helen Nashs New Kosher Cuisine represents the best and most health-conscious addition to the art of kosher cooking. Using ingredients that have only recently become available, Nashs latest work contains many new and imaginative fusion recipes that are as modern as they are delicious. But her signature dishes, based on traditional Eastern European cuisine, are still very much in evidence. A delicious mixture of old and new, homey and contemporary, this book shatters the myth that Jewish food is all gefilte fish and chopped liver!
Helen Nash was born into an old rabbinical family in Cracow, Poland. In New York City, where she has spent most of her life, she studied with world-famous cooks Millie Chan, Michael Field, and Marcella Hazan. An accomplished lecturer and teacher, she has given demonstrations at New York University, Yeshiva University, and the legendary De Gustibus cooking school at Macys, as well as at numerous congregations and Jewish community centers. She lives in New York, NY.
Despite the limitations placed on kosher chefs, Nash, in her third cookbook (Kosher Cuisine and Kosher Kitchen), attacks the problem head-on. She promises to shake up even the most jaded eater of gefilte fish and stuffed cabbage. Inspired by personal tragedy, she decided to focus on taste as experience and health as a must. Incorporating both New Age fusion (such as in white fish pate and southwestern ratatouille) and classic Eastern European dishes (see cholent and pot roast), Nash expands upon the oft-criticized kosher cuisines lack of imagination. Realizing that most people dont have hours to spend in the kitchen, Nash recommends preparing and freezing a dish in advance, so that you can feed a family or entertain without too much hassle at the last minute. Perhaps even more useful than the actual recipes, though, are the indexes placed at the back of the book. Ranging from helpful tips on equipment and cooking (for example, to rescue a soup or stew that is too salty, add a raw potato) to specifics on technique (e.g., how to seed tomatoes), the back sections are indispensable for cooks of any level. (Sept.) 2012 Reed Business Information
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