FRANCINE PRINCE'S NEW JEWISH CUISINE by Francine Prince

FRANCINE PRINCE'S NEW JEWISH CUISINE

Over 175 Recipes for Holidays and Every Day

KIRKUS REVIEW

 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).

Pub Date: Aug. 14th, 1991
ISBN: 0-399-13657-6
Page count: 240pp
Publisher: Putnam
Review Posted Online:
Kirkus Reviews Issue: July 15th, 1991