LEVANA COOKS
DAIRY-FREE!
for Your Favorite "Forbidden" Foods
Lévana's Newest Book!
If you think that steering clear of dairy means giving up your favorite dishes, you’re in for a delicious surprise. Here, respected restaurateur, chef and cooking instructor Lévana Kirschenbaum offers a collection of creative and luscious recipes, made with natural dairy alternatives such as soy, rice, oat, almond and coconut milks – all significantly leaner than their rich dairy counterparts. Addressing the needs of the lactose-intolerant community, as well as everyone who keeps kosher, Lévana includes a wide range of both vegetarian and meat fare, from avocado cucumber soup and blueberry scones, to lasagna and ice cream. Regular cheesecake doesn’t hold a candle to hers!
With beautiful full-color photographs accompanying each recipe, this is a groundbreaking collection – Lévana’s valuable contribution to the dairy-intolerant and kosher communities will surely not escape the larger public.
Hardcover – November 2007
List price: $19.99
Online price: $15.00
S&H: $2.50
Editorial Reviews
From Publishers Weekly
Trying to prepare a dairy-free mustard sauce is no mean feat; even trickier is concocting a convincing dairy-free crème caramel, tiramisu or yogurt fruit soup. But this imaginative and beautifully-photographed cookbook contains tricks for all these recipes and more, each written in a friendly, step-by-step manner. That Cold Yogurt Fruit Soup, for instance, is a perfect summer snack: a mixture of fresh kiwis, grapes, honeydew and apples, blended with soy milk and tofu, it's good on its own, but even better, as Kirschenbaum suggests, over a scoop of sorbet. Another soup, Crème of Watercress and Asparagus has a more complicated preparation, but turns out a lovely, subtle puree of fresh vegetables and herbs. MORE...
Rozanne Gold, award-winning chef and author of the "1-2-3" cookbook series
"Only Levana, whose intelligent hands and generous heart, could deliver such a culinary promise with so much expertise. Just wait till you try the cheesecake! It tells the whole story."
Sandee Brawarsky, The Jewish Week
When Levana Kirschenbaum was growing up in Casablanca, she had no choice but to eat well. Her family was poor but they ate wholesome foods, prepared simply and well. There were no canned foods, no frozen selections, just what was available fresh at the local market. She remembers her mother cooking “as though she had her hands tied behind her back,” with limited resources to feed seven children, but she was a master at making delicious meals. MORE...
From The Jewish Press
Levana Kirschenbaum is a kosher cooking diva with a zeal for quality and a passion for swimming in uncharted waters. Her Levana’s Restaurant on Manhattan’s West Side was cutting edge in many respects – even being the first in New York to serve kosher venison. MORE...
Jennifer Abadi, author of A Fistful of Lentils
"Levana's rich international background adds so much color and flair to her recipes that you won't miss the dairy--they truly taste as good as they look!"
Judith Fertig, co-author of The BBQ Queens' Big Book of Barbecue
"Levana Kirschenbaum's passionate approach and great attention to detail result in dairy-free recipes that work on every level--taste, texture, and visual appeal."
Alisa Fleming, founder, GoDairyFree.org
"Levana is all about good food, and it really shows. She cuts to the chase, heading straight into the recipes on page 1. Tips, notes, and substitutions are generously and strategically placed within the cookbook to offer ideas and assistance while actually creating each recipe." MORE...
Lisa Schiffman, The Jewish Star
"For those who think that dairy-free cooking yields foods that are dry and tasteless, a meeting with Levana Kirschenbaum is in order." MORE...
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