Francine Prince's New Jewish Cuisine

Francine Prince's New Jewish Cuisine by Francine Prince

Good Condition  (Light wear to cover corners. Text appears unmarked and clean)

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).

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Title      Francine Prince's New Jewish Cuisine: More Than 175 Recipes for Holidays and Every Day

Author  Francine Prince

Edition  illustrated, reprint

Publisher          Perigee Book, 1992

ISBN     0399517553, 9780399517556

Length  223 pages

Subjects           Cooking › Regional & Ethnic › Jewish & Kosher