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Healthy Jewish Kitchen

Fresh, Contemporary Recipes for Every Occasion



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Healthy Jewish Kitchen by Paula Shoyer
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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.

Author Biography

Paula Shoyer is a graduate of the Ritz Escoffier pastry program in Paris and teaches French and Jewish baking classes in the Washington, DC, area. Paula is the author of The New Passover Menu {Sieving Epicure) and a contributing editor to Shoyer has appeared on major TV cooking shows, is a frequent TV news guest, and has edited several very popular Kosher cookbooks.
Release date NZ
December 14th, 2017
Country of Publication
United States
Full colour photographs
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