Jewish Slow Cooker Recipes Hardcover – Aug 17 2009
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From the Inside Flap
Cooking / Regional & Ethnic / Jewish & Kosher
When chef Laura Frankel's family decided to keep kosher, they agreed to give up pork, shellfish, and the combination of milk and meat. But they didn't agree to give up taste. So Frankel focused her culinary talents on creating kosher food that is every bit as refined as its nonkosher counterpart. The restaurant she opened, Shallots, was soon acclaimed nationwide as a premier example of fine kosher cooking. While Frankel's passion for ingredients and exciting cooking was successful at work, her meals at home were not nearly as inspired. How could the chef-mother cook great meals at home without the elaborate prep of restaurant meals? The answer was sitting in her kitchen: the slow cooker.
That "Shabbat miracle machine," as Frankel calls it, was already getting a weekly workout as a way to provide a warm, satisfying lunch while observing the Sabbath ban on cooking. Once she realized the slow cooker could produce satisfying, creative meals all week long, Frankel's culinary imagination was off and running. Soon she was delighting her family with sophisticated yet simple new dishes, all using ingredients she found in her local market. In Jewish Slow Cooker Recipes, Frankel shares more than 120 easy, enticing recipes for everyday meals and holiday favorites that make amazing use of the humble, ever-reliable slow cooker, including:
Appetizers: Hummos or Hot Wings, Kreplach or Artichoke Caponata—whether you need a little nosh or a full-on fress, dishes to whet every appetite.
Soups: Italian Pumpkin, Indian-spiced Mulligatawny, Tex-Mex Chili, Senegalese Peanut—it's a United Nations of hearty, warming meals-in-a-bowl.
Entrees: International favorites like Moroccan Chicken and Duck Confit meet Jewish classics like Cholent, Stuffed Cabbage Rolls, and dozens more.
Sides: Luscious dishes to complete any meal—some made on the stove, others in the slow cooker—include Toasted Capellini, Carrots with Dried Currants, and Kasha Varnishkes.
Desserts and Breakfasts: Whatever you crave, Chef Frankel's got it, whether it's a comforting treat like Black Forest Bread Pudding or an elegant finale like Poached Pears with Sweet Mascarpone.
With Frankel's signature blending of flavor, convenience, and world-spanning influences, Jewish Slow Cooker Recipes presents a tantalizing collection of mouthwatering recipes that you can make for any meal, from the most casual family dinner to the most elegant celebration. Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for any home cook—kosher or not—longing for time-saving, family-pleasing slow cooker meals using the freshest, highest-quality ingredients.
From the Back Cover
120 Holiday and Everyday Dishes Made Easy
Your Slow Cooker: Not for Shabbat Only!
I remember the first time I used my slow cooker—actually I remember the aroma. I came home after a long day and walked into my home to the most welcoming bouquet of wine sauce, simmering beef, onions, and sweet garlic-infused chicken stock. That morning I had thrown some browned beef and vegetables, a little wine and some herbs into the slow cooker and turned on themachine. When I came home, it smelled like I had been there all day, slaving over dinner. I quickly boiled some water for pasta, tossed together a salad, et voilà, dinner was ready. I ate in a state of easy bliss, marveling at what this little machine could do. The best thing is that I barely broke a sweat and yet I was a hero with my family, who previously only thought of the slow cooker as the 'Shabbat cooker.'
"We chefs love to eat comfort food, especially after long hours in a restaurant kitchen, and Laura Frankel, one of the best chefs I know, has figured out how to make comforting long-simmering dishes part of her busy life, and now part of yours. Her answer is the slow-cooker; in her capable hands it is more sous chef than gadget. Whether you keep a kosher kitchen or not, you and your family will love the wide range of sophisticated recipes in this book."
Inside This Book(Learn More)
Most Helpful Customer Reviews on Amazon.com (beta)
But oh...is it worth it! Flavors that will rival the most expensive restaurant in town!
Although the recipes are time intensive, she lets you know what steps can be done in advance, and many things can be frozen in small batches for future uses and stored for months.
Try the Moroccan-spiced duck with sweet-tart orange sauce and forbidden rice...you will be a superstar!
This book is NOT just for Jews, but if you ARE Jewish, you will appreciate the history of some of the more classic recipes and how they morphed with the different cultures.
Although I feel this book is geared toward the accomplished cook, I don't think it's beyond the scope of a beginner with a little patience.