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Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day [Hardcover]

Laura Frankel

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Book Description

Aug. 7 2006
"The recipes in this book are mouth-wateringly delicious?I know because I've prepared most of them.This exciting book thoroughly demonstrates that kosher food can be as refined as the most exquisite gourmet cuisine. This is a real winner."
?Charlie Trotter

Laura Frankel, full-time chef and full-time mother, celebrates and enlivens Jewish cooking for the holidays and meals throughout the year with this book of seasonal specialties from Shallots restaurant, adapted for home cooks. In autumn, wow the family at Rosh Hashanah with Quince-Stuffed Veal Breast with Roasted Fennel and Apples and a knockout Chocolate Opera Torte with Chocolate Ganache, and in spring, serve an unforgettable Passover meal of Leek-Spinach Soup and Standing Rib Roast with Porcini Mushroom Crust and Mushroom-Onion Ragout. Jewish Cooking for All Season features 150 tempting recipes for soups, salads, starters, main dishes, and desserts—grouped by season so you can use fresh produce to its best advantage and serve unique dishes for the holidays.

Frankel's passion for the best, freshest ingredients is inspiring. Even when she writes about heirloom tomatoes at the peak of flavor or rhapsodizes about the fragrance packed into a tiny vanilla bean, she helps you genuinely appreciate the difference top-quality ingredients make in everything you prepare.

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Product Description

From 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

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.) (Publishers Weekly, May 8, 2006)

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  9 reviews
3 of 4 people found the following review helpful
5.0 out of 5 stars MY FAVORITE COOKBOOK!! Aug. 30 2010
By Michael B. - Published on Amazon.com
Format:Hardcover
I COOK A LOT OF BON APPETIT AND [...] RECIPES. I THINK THIS COOKBOOK IS JUST DELICIOUS!! PICTURES ARE GREAT, RECIPES ARE VERY TASTY AND FULL OF DEPTH. WHENEVER I WANT A SURE HIT I PULL THIS ONE OUT AND MAKE SOMETHING. I LIKE THAT IT IS ORGANIZED BY SEASON. NOTE THAT HER QUANTITIES ARE SOMETIMES VERY LARGE. I JUST WISH SHE CAME OUT WITH ANOTHER COOKBOOK ( I DONT ENJOY SLOW COOKING).
3 of 4 people found the following review helpful
5.0 out of 5 stars Flavorable Delights Nov. 25 2008
By Jack Cullati - Published on Amazon.com
Format:Hardcover
This book is full of excellent recipes that are well described with easy to follow step by step instruction. It's full of suggestions so it makes running of the kitchen easier for me. I love this book. Coney Cullati, Santa Maria, CA.
2 of 3 people found the following review helpful
5.0 out of 5 stars Love this book Feb. 23 2011
By L Parr - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have bought other books by this author and am never disappointed. The recipes are not simple...some have many fussy steps...not for the novice cook. That being said if you are an accomplished cook looking for wonderful meals for holidays or Shabbos you will not be disappointed. If your looking for quick easy to make meals, this book is not for you.
5.0 out of 5 stars One of the best! July 10 2013
By eileen kearney - Published on Amazon.com
Format:Hardcover|Verified Purchase
I had borrowed this book from the local library - but then had to have a personal copy.

Interesting and creative receipes + clear directions ... introductory notes also a plus.
4.0 out of 5 stars Not for the novice cook, but a great read May 31 2012
By pablo - Published on Amazon.com
Format:Hardcover
I checked this book out of the library recently, along with a number of other kosher cookbooks. I'm just beginning to cook and would only feel comfortable making a few of the recipes in this book. That being said, it's a well written and enticing book. The layout is refreshing - menus and recipes arranged by the seasons, highlighting the fresh produce available at that time. For a beginner, reading through some of the steps in various recipes, you get the feeling that there's more to it, that more accomplished cooks know what's actually involved. Even so, the story telling throughout is wonderful and some of the hints and tips listed within can be used by cooks of all types, novice to experts. It's definitely worth a read.
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