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Healthy, Simple
And Stylish
Cookbook offers imaginative new
fusion recipes as well as traditional
Eastern European favorites.
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74
November 1 . 2012
JN
H
elen Nash was a teen when
she came to the United
States in 1949, settling
in Williamsburg and then Crown
Heights. Born Helen Englander in
1935, Nash was a native of Krakow
who spent the war years in labor
camps in Central Asia and Siberia.
After moving to New York, Helen
married Jack Nash, who became
chair of Oppenheimer & Company,
an investment firm. She insisted on
a kosher kitchen but was determined
that cholent and gefilte fish and kishke
weren't going to be on her menu when
sophisticated guests came for a meal.
So Helen took cooking classes with
leading chefs including Millie Chan,
Michael Field and Marcella Hazan.
Then she prepared foods for her favor-
ite tasters: her two children, Pamela
and Joshua.
After Pamela and Joshua left for
college, Nash set out to write her
first book, Kosher Cuisine, in 1984,
published by Random House. It
became an instant clas-
sic. Her work
even garnered
fans among the
cooking elite. Craig
Claiborne of the
New York Times said
that the overwhelm-
ing impression one
had of Nash's food was
fabulous — and oh, yes,
there was no meat and
milk together, no pork, no lobster.
"Guests at Mrs. Nash's table seldom
realize that they are eating kosher
meals:' he wrote.
Over the years, Nash has taught
widely and published in a variety
of newspapers and magazines. She
has given cooking demonstrations at
many synagogues and Jewish com-
munity centers, lectured at New York
University and Yeshiva University, and
taught at the De Gustibus cooking
school at Macy's.
"My philosophy is simple," Nash
explains. "Eating well on a daily basis
requires good planning, portion con-
trol and a focus on nutrition. It also
demands a bit of imagination — not
only for the dishes or the menu, but
Helen Nash
for the needs of the cook and fam-
ily. I've concentrated on dishes that
are easy to make and to serve and on
ingredients that are readily available.
Wherever possible, I recommend
how to prepare and freeze a dish in
advance so you can feed a family
or entertain without too much
hassle at the last minut'
Nash's latest work, New
Kosher Cuisine: Healthy, Simple
& Stylish (Overlook Press),
includes more than 200
recipes in a book Publishers
Weekly describes as "indis-
pensable for cooks of any level." Dishes
for weekday dinners, holiday meals
and all kinds of entertaining include
Black Cod with Miso, Curried Beef
Wontons, Red Snapper with Coconut
Milk, Bulgur Chili, Ricotta Flan with
Raspberry Sauce and Pear Clafouti.
Helen Nash speaks at Book Fair's
Sisterhood Luncheon (lunch at
noon; speaker at 12:45 p.m.) on
Thursday, Nov. 8, at the JCC in
West Bloomfield. $30 for lunch
and author presentation; reserva-
tions by Nov. 2: (248) 661-1900.
Presentation is free and open to
the public.