The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day

Simone Miller and Jennifer Robbins. Page Street, $28 (260p) ISBN 978-1-62414-230-7
Miller (The Zenbelly Cookbook), the founder and owner of Paleo-focused catering company Zenbelly, and Robbins (Down South Paleo) join forces to offer a collection of Jewish dishes that's a little heavy on the schmaltz but still full of gluten-free and Paleo-friendly riffs on favorites. Some dishes don't require any additional effort or steps to be Paleo-friendly—readers will instantly recognize the chopped liver, pastrami, balsamic-braised short ribs, and sweet and sour cabbage soup—but others, such as challah and bagels, require some work and ingenuity. Cassava flour, for example, is used as a stand-in for matzo meal in matzo balls and for wheat flour in kreplach blintzes and knishes. But once readers have made a few adjustments, they're free to dig into Reubens with abandon, and the authors pack in plenty of other grain-free and gluten-free dishes (pan-roasted chicken with figs and olives, savory lamb goulash, Israeli salad). Ingredients and steps are fairly straightforward, and the authors do their best to avoid arcane or hard-to-source ingredients. Even if readers loathe the faux commentary from Jewish grandmothers that accompany each recipe, they'll appreciate the chance to eat their kreplach and haveit too. (Mar.)
Reviewed on: 03/14/2016
Release date: 03/01/2016
Genre: Nonfiction
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