THE HEALTHY JEWISH KITCHEN: Fresh, Contemporary Recipes for Every Occasion
Paula Shoyer
Sterling Epicure
November 21, 2017
$24.95/Hardcover
ISBN-13: 978-1454922902
Paula Shoyer, known as “the kosher baker,” is the author of The Holiday Kosher Baker, The Kosher Baker: 160 dairy-free recipes and The New Passover Menu. She is a freelance writer for the Washington Post, Hadassah, Joy of Kosher, and Jewish Food Experience. Paula graduated from the Ritz Escoffier in Paris and teaches cooking and baking across the United States and around the world for Jewish organizations, synagogues, book festivals, and more.
Paula competed on Food Network’s Sweet Genius and appeared on TV before Jewish holidays on shows such as Home & Family on Hallmark Channel, Fox News New York, San Diego Living, and the local Washington, D.C., stations—over 26 appearances. In 2015 Paula was honored by Jewish Women International as a “Woman to Watch” and in 2016 as a “kosher food pioneer” by the kosher food bloggers community. Paula edited the popular cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen (both from Mesorah Publications). She lives in Chevy Chase, Maryland, with her husband and four children. To learn more about Paula Shoyer, visit thekosherbaker.com.
Some Jewish cookbooks still feature recipes that lack whole grains and include too much salt, fat, sugar, and processed foods. But Paula Shoyer’s delicious take on Jewish cooking is different: she uses natural ingredients an puts a fresh, contemporary spin on her dishes. Here you’ll find crispy foods that are baked, rather than fried, and use no margarine, frozen puff pastry, soup stocks, or powders, or most jarred sauces. She cretes baked goods with whole grain flour and offers gluten-free and reduced sugar and salt options throughout—without compromising great flavor.
The delicious kosher recipes include both Sephardic and Ashkenazic Jewish classics as well as American and international dishes that extend beyond the Jewish culinary world. You’ll find: Mango Coleslaw, Asian Sweet Potato Salad, Modern Borscht: Beer and Parsnip Purée, Bouillabaise, Gluten-free Baked Schnitzel with Nut Crust, Feijoada: Brazilian Cholent with Collard Greens and Farofa, Cheese-Filled Buckwheat Blintzes, Red Quinoa Meatballs with Spaghetti Squash, Grilled Corn with Cilantro Pesto, Spelt Chocolate Babka, Kheer: Indian Spiced Rice Pudding, Chocolate Quinoa Cake, Gluten-free and Sourdough Challahs, and more.
Completing this invaluable cookbook are menu suggestions that include holidays and healthier party tips.