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


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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 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.

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)

About the Author

LAURA FRANKEL is the executive chef of Wolfgang Puck's kosher restaurant and catering business at the Spertus Institute of Jewish Studies in Chicago. In 1999 she opened Shallots, a restaurant offering kosher fine dining with a produce-driven menu; later came Shallots Bistro in Skokie, Illinois, and a Shallots outpost in Manhattan. Also the author of Jewish Cooking for All Seasons, Frankel lives in Chicago with her three sons. Visit her Web site at

Table of Contents


Kitchen equipment.

Holiday and Seasonal Meal Ideas.

Basic recipes.


Soups, starters, and salads.

Main dishes.



Soups, starters, and salads.

Main dishes.



Soups, starters, and salads.

Main dishes.



Soups and starters.

Main dishes.


Recipes by Category.



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