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The New Yiddish Kitchen : Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day
by Simone Miller and Jennifer Robins


Overview -

Traditional Jewish Meals Made Healthier

From two leaders in the Paleo cooking community, "The New Yiddish Kitchen" is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes.  Read more...


 
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More About The New Yiddish Kitchen by Simone Miller; Jennifer Robins
 
 
 
Overview

Traditional Jewish Meals Made Healthier

From two leaders in the Paleo cooking community, "The New Yiddish Kitchen" is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes.

Authors Simone Miller and Jennifer Robins have selected classic dishes like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. The book is a fun mix of new and old: modern with the whole-foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe.

So when you re craving your favorite Jewish foods, don t plotz Simone and Jennifer have got you covered with simple recipes for delicious Yiddish dishes you can nosh on all year long."

 
Details
  • ISBN-13: 9781624142307
  • ISBN-10: 1624142303
  • Publisher: Page Street Publishing
  • Publish Date: March 2016
  • Page Count: 256
  • Dimensions: 10.4 x 8.5 x 0.9 inches
  • Shipping Weight: 2.25 pounds


Related Categories

Books > Cooking > Health & Healing - Gluten-Free
Books > Cooking > Regional & Ethnic - Jewish & Kosher

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-03-14
  • Reviewer: Staff

Miller (The Zenbelly Cookbook), the founder and owner of Paleo-focused catering company Zenbelly, and Robbins (Down South Paleo) join forces to offer a collection of Jewish dishes that's a little heavy on the schmaltz but still full of gluten-free and Paleo-friendly riffs on favorites. Some dishes don't require any additional effort or steps to be Paleo-friendly—readers will instantly recognize the chopped liver, pastrami, balsamic-braised short ribs, and sweet and sour cabbage soup—but others, such as challah and bagels, require some work and ingenuity. Cassava flour, for example, is used as a stand-in for matzo meal in matzo balls and for wheat flour in kreplach blintzes and knishes. But once readers have made a few adjustments, they're free to dig into Reubens with abandon, and the authors pack in plenty of other grain-free and gluten-free dishes (pan-roasted chicken with figs and olives, savory lamb goulash, Israeli salad). Ingredients and steps are fairly straightforward, and the authors do their best to avoid arcane or hard-to-source ingredients. Even if readers loathe the faux commentary from Jewish grandmothers that accompany each recipe, they'll appreciate the chance to eat their kreplach and haveit too. (Mar.)

 
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