Lévana Kirschen­baum, a well-known restau­rant own­er and cook­ing teacher who was born and raised in Moroc­co, is the author of sev­er­al kosher cook­books. This one will be great­ly appre­ci­at­ed by both the lac­tose-intol­er­ant and those who keep kosher because it makes many pre­vi­ous­ly for­bid­den dish­es avail­able. By using alter­na­tives such as soy, rice, oat, coconut, and almond milks as well as tofu-based dairy replace­ments, she cre­ates a wide range of tasty dish­es that are also low­er in fat. The book includes break­fast and brunch dish­es such as smooth­ies, muffins, and crepes; soups; main cours­es; desserts; dips and spread; and drinks. Tilapia stuffed with spinach and pine nuts, tiramisu, iced mocha, red pear but­ter, and roast­ed toma­to soup are a few of the delec­table, inter­na­tion­al recipes includ­ed. A met­ric con­ver­sion chart will help cooks in need of equiv­a­lents. Illustrations.