Kosher meat is prized by home chefs of all faiths for its high quality, savory flavor and the humane and well-supervised conditions it was raised and butchered under. The 120 all-new, innovative meat and poultry recipes in The Kosher Carnivore will delight families who keep kosher, but will satisfy other cooks as well once they discover the fresh mixture of classic, elegantly ethnic and innovative recipes, such as:
--Standing Prime Rib with Yorkshire Pudding
--Classic Pot Roast
--Grilled Steak Chimichurri
--Slow-day BBQ Brisket
--Crispy Fried Chicken
--Orecchiette Pasta with Turkey Sausage and Broccoli Rabe
-- Pan-seared Duck Breasts with Figs and Madeira
--The Perfect Burger
The Kosher Carnivore focuses on meat, but provides fantastic dairy-free soups, side dishes, marinades and sauces, toofrom Creamed Spinach without the butter or cream, to Fresh Guacamole. It also provides complete and smart instructions on how to grill, roast, braise, stew and pan-sear, along with tips from expert butchers, organic farmers, a leading cookware and gadget guru, a wine authority and a knife skills professional: all there to help the home cook buy and prepare the best in kosher meat and poultry.
"Kosher eating is a trend 3,300 years in the making. This book addresses both the new face of kosher as well as the traditional kosher consumer, with a focus on meat and poultry. Whether you buy kosher chicken because it is plumper and tastier or kosher steak because you are observant and would not consider eating anything else, this book is an indispensable resource."
--from Kosher Carnivore's introduction
|Publisher:||St. Martin's Press|
|Edition description:||First Edition|
|Product dimensions:||7.80(w) x 9.20(h) x 1.10(d)|
About the Author
June Hersh is a teacher, writer and passionate home cook. She is the author of Recipes Remembered: A Celebration of Survival, written to benefit the Museum of Jewish Heritage. She lives in New York.