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or this book,
she collected nearly 250 recipes from all over the
world, including Sephardic dishes from the
Mediterranean tradition and Ashkenazic favorites
from Eastern Europe. To slim them down,
Ashkanazi-Hankin uses low-fat dairy products,
cooking spray, defatted stock, and sensible, easy
techniques. The results mostly contain from zero
to four grams of fat.
Recipes are
identified as dairy, meat, or pareve.
Holidays for which they are especially
appropriate are also indicated, and menus
for holiday meals suggested. But you won't
want to limit serving Roasted Turkey Tzimmes
livened up with rosemary and red wine or
North African Style Meatballs simmered with
fresh tomatoes, green peas, and
artichoke hearts atop couscous to just
holiday meals. |
Gail Ashkanazi-Hankin
[about the author] |
