The Healthy Jew­ish Kitchen

  • From the Publisher
May 16, 2017

Too often, Jew­ish cook­books 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 only nat­ur­al ingre­di­ents and offers a fresh, nutri­ent-dense spin on every dish. Includ­ed are more than 60 Sephardic and Ashke­nazy Jew­ish clas­sics, minus the fry­ing, mar­garine, frozen puff pas­try, and soup pow­ders. Jew­ish soul food, final­ly made healthy!

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