The Low-Fat Jewish Cookbook: 225 Traditional and Contemporary Gourmet Kosher Recipes for Holidays and Every D Ay

No, the title is not an oxymoron, as this collection of kosher recipes proves. Levy (Faye Levy's International Chicken Cookbook) calculates nutritional information for each recipe and notes whether it is classified as dairy, meat or pareve (suitable for eating with either dairy or meat). Revisions include lighter versions of Ashkenazic favorites such as Turkey Tsimmes with Apricots and Red Wine and Potato Latke ""Muffins"" cleverly baked in muffin tins rather than fried. There are kosher versions of other ethnic foods, like Tandoori Chicken with Basmati Rice, which calls for marinating the chicken in lemon juice and oil rather than yogurt. Predominant, however, are recipes for interesting, simple dishes that will appeal to kosher and non-kosher diners alike, such as Cucumber Salad with Dried Cranberries and Yogurt or Cauliflower and Corn Souffle. The initial chapters cover specific holidays, while the latter half of the book is organized by course and/or main ingredient (e.g., Soups; The Fish Course). The shape of some of these latter chapters is somewhat haphazard: in the introduction to the pasta chapter, Levy reminisces about the noodle kugel of her youth, then fails to give any kugel recipes (they appear earlier); it is also confusing to have vegetarian dishes and vegetable side dishes (not all of which are vegetarian) grouped together. Organizational quibbles aside, this is a solid, varied kosher cookbook. (Mar.)