Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day

Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day

by Laura Frankel
     
 

"The dinner table inTHE kosher home is the center of family life."
—Laura Frankel

Whether she is in Shallots®, her highly respected Chicago-area restaurant, or cooking in her home, chef Laura Frankel believes in using the best ingredients to create incredible kosher dishes. In this book, she celebrates and updates Jewish cooking with innovative

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Overview

"The dinner table inTHE kosher home is the center of family life."
—Laura Frankel

Whether she is in Shallots®, her highly respected Chicago-area restaurant, or cooking in her home, chef Laura Frankel believes in using the best ingredients to create incredible kosher dishes. In this book, she celebrates and updates Jewish cooking with innovative recipes for holidays and everyday meals, adapting many of her restaurant classics for the home kitchen. She also expands the traditional repertoire, drawing on flavors from the Mediterranean, the Middle East, Mexico, and many other regions forinspiration. Keeping kosher and celebrating holidays, she shows, do not require compromising flavor, but do call for creativity.

Fresh and top-quality ingredients are key to Frankel's cooking, so she groups 150 delicious recipes by season, allowing you to create wonderful menus for holidays, Shabbat meals, or anytime you feel inspired. In spring, try Morel Mushrooms Stuffed with Ground Veal or Strawberry-Rhubarb Crisp. For summer, serve Heirloom Tomato Salad or Shallots Fried Chicken. In autumn, try specialties such as Roasted Butternut Squash Bisque or Homemade Gnocchi. In winter, enjoy Braised Veal Shankswith Moroccan Spices and Mango "Gremolata"or Sticky Toffee Pudding.

Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information that will heighten your appreciation of the dish.

A Basic Recipes section includes recipes for spice mixes, pickled vegetables, stocks, garnishes, and more that you can make and store so you have a head start. Then you can just buy the fresh ingredients and get cooking.

You'll find recipe suggestions for the Jewish holidays, as well as a list of all the recipes by course in the event that you want to mix and match your own menus. There are also sections on choosing high-quality, versatile cooking equipment and finding sources for good kosher ingredients.

Jewish Cooking for All Seasons will inform and inspire kosher and nonkosher cooks who want to share memorable meals with family and friends.

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Editorial Reviews

Publishers Weekly
You can say one thing for this collection of modern kosher recipes-it ain't chopped liver. That fatty, flavorful favorite is replaced with fancy-schmancy fare like Artichoke Confit and Fava Bean Salad. Frankel, owner of Shallots restaurant in Chicago, deserves credit for widening the horizons of kosher cooking, as she incorporates novelties such as venison (Ginger-Marinated Venison Loin with Purple Sticky Rice and Spring Pea Salad) and bison (Bison, Lettuce and Tomato sandwiches). Dishes are grouped by season, but despite the promising subtitle, there are no holiday menus included. Chatty prose abounds in sidebars ("It may sound a little silly to say that I am passionate about salmon. Nevertheless... I am!"). There's nothing especially Jewish about Grilled Marinated Short Ribs with Spicy Fruit Barbecue Sauce or Herbed Roasted Chicken with Quinoa-Mushroom Pilaf except that they can be prepared to meet the laws of kashrut. Even without a strong hook, though, bubbe would approve, and the two million kosher households in the U.S., as the publisher figures, will likely be grateful for these new recipes. (Aug.) Copyright 2006 Reed Business Information.
Library Journal
Frankel is chef/owner of Shallots, an upscale kosher restaurant in Chicago. In her first cookbook, she presents sophisticated recipes organized by season, from Artichoke Confit and Fava Bean Salad to Sumac-Dusted Beef Skewers to Cocoa Nib Biscotti. The headnotes offer serving suggestions and helpful tips, and there are detailed boxes on the author's favorite ingredients. With imaginative recipes inspired by a variety of cuisines, this kosher cookbook is recommended for all subject collections. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9780764571848
Publisher:
Houghton Mifflin Harcourt
Publication date:
08/07/2006
Pages:
288
Product dimensions:
8.10(w) x 9.20(h) x 1.00(d)

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