Lévana Kirschenbaum, a well-known restaurant owner and cooking teacher who was born and raised in Morocco, is the author of several kosher cookbooks. This one will be greatly appreciated by both the lactose-intolerant and those who keep kosher because it makes many previously forbidden dishes available. By using alternatives such as soy, rice, oat, coconut, and almond milks as well as tofu-based dairy replacements, she creates a wide range of tasty dishes that are also lower in fat. The book includes breakfast and brunch dishes such as smoothies, muffins, and crepes; soups; main courses; desserts; dips and spread; and drinks. Tilapia stuffed with spinach and pine nuts, tiramisu, iced mocha, red pear butter, and roasted tomato soup are a few of the delectable, international recipes included. A metric conversion chart will help cooks in need of equivalents. Illustrations.
Barbara M. Bibel is a librarian at the Oakland Public Library in Oakland, CA; and at Congregation Netivot Shalom, Berkeley, CA.