Healthy Jewish Kitchen

Jewish soul food . . . made healthy! Too often, Jewish cookbooks still feature many recipes that lack whole grains and include too much salt, fat, sugar, and processed foods. But Paula Shoyer uses only natural ingredients; she eschews frying and ingredients such as margarine, powdered stocks, and most jarred sauces. Her more than 60 fresh, nutrient-dense recipes include Jewish classics (like Sourdough Challah, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as international dishes that extend beyond the Jewish culinary world.