STAR
DELI

spinach and chocolate chip cookies
with chickpeas offer healthy des-
serts for the whole family.

Kosher cooks will enjoy Quick and
Kosher: Recipes From the Bride
Who Knew Nothing (Feldheim;
$34.99) by Jamie Geller, who com-
piled a collection of 160 recipes
(with 120 full-color photos); each
takes no more than 15 minutes to
prepare and is suitable for culinary
novices as well as experienced
cooks.
With more than 300 dishes,
Manna From Heaven: Down to
Earth Kosher Recipes, written and
taste-tested by the parents and
friends of Rudlin Torah Academy
(RTA) in Richmond, Va., also offers
a wide range of recipes aimed at
both first-time cooks and the con-
firmed gourmet (www.rudlin.com
or 804-784-9050).
Gail Ashkanazi-Hankin, author of
Festivals of Lite Kosher Cookbook,
is out with a paperback edition of
Passover Lite Kosher Cookbook
(Pelican; $16.95), offering readers
low-fat alternatives to the tradi-
tional holiday fare.

III

For the baker in the family, con-
sider professional pastry chef
Marcy Goldman's A Passion for
Baking (Oxmoor House; $29.95),
a compendium of more than 220
"over-the-top" recipes, includ-
ing muffins and brownies that
"are huge, filled with candy
chunks, topped with streusel
and drizzled with three types
of chocolate."
In Secrets of a Jewish Baker
(Ten Speed Press; $29.95),
George Greenstein offers 125
recipes for the yeasted and quick
breads that have been handed
down through his family by three
generations of bakers and have
made his own Long Island bakery
a treasured neighborhood spot.
Shira Weiner and Ayelet
Yifrach collaborated on The
Secret of Challah (Reshit
Publications; $24.95), a new
book that takes the mystery
out of challah baking and
includes a complete guide to
separating challah according to
Jewish law, as well as a selection of
challah and bread recipes.

Those watching their waists or
concerned about healthy eating
based on medical findings about
nutrition and prevention will find
several new books to be of inter-
est. The Life Transforming Diet
(Feldheim Publishers; $24.99) by
David Zulberg presents a step-by-
step guide to healthy living based
on the teachings of the Rambam,
also known as Maimonides. In
consultation with rabbis, he empha-
sizes emotional and physical health
through this diet, with an enhanced
spiritual outlook and sustainable
weight loss as possible results.
In The Jerusalem Diet: Guided
Imagery and the Personal Path
to Weight Control (Gefen; $16.95),
authors Judith Besserman, Ph.D.,
and Emily Budick, Ph.D., apply the
practices of the late Jerusalem
psychotherapist Colite Aboulker-
Muscat, helping readers to restruc-
ture their internal image to lose
and maintain weight loss.
Mark Hyman, M.D., utilizes the
new science of nutrigenomics
— the study of how nutrients influ-
ence which genes are expressed,
ultimately controlling health and
weight — in The Ultra-Metabolism
Cookbook (Scribner; $29.95), offer-
ing 200 fat-burning recipes empha-
sizing real, whole foods.
In Nutrilicious: Food for Thought
and Whole Health: Natural Whole
Vegetarian Kosher Cuisine,
(Feldheim, $29.95) author Edith
Rothschild shares what she has
learned about the connection
between fighting disease and using
a plant-based diet for healing, call-
ing for ingredients that are fresh,
unprocessed, whole and, whenever
possible, organic.
After seven years of research,
Science magazine correspon-
dent Gary Taubes has written the
controversial Good Calories, Bad
Calories (Knopf; $27.95), alleg-
ing there is no compelling scien-
tific evidence demonstrating that
saturated fat and cholesterol cause
heart disease, that salt causes high
blood pressure or that fiber is a
necessary part of a healthy diet. He
concludes based on evidence that
does exist that the only healthy
way to lose weight and remain lean
is to eat fewer carbohydrates or to
change the type of carbohydrates
we do eat, and for some of us, to
eat virtually none at all.
- Gail Zimmerman, arts editor

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