Kosher Revolution: New Techniques and Great Recipes for Unlimited Kosher Cooking Hardcover – Sep 16 2011
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"One look at the plate of grilled figs and prosciutto on the cover of Kosher Revolution and you just know that this isn't your bubbe's kosher cookbook. Wait, prosciutto? Well, that's duck prosciutto, just one of the innovative creations that Hocherman and Boehm have created for their updated take on cooking by the rules of kashrut...It's an exciting book, one that sets out to prove that brisket and chicken soup can live in harmony with ceviche and French macarons in the modern kosher kitchen." - SeriousEats.com
"With careful guidance through step-by-step instructions and intelligent reasoning for the ingredients used, these recipes help home cooks indulge their fancies, traveling gastronomically around the world. This book will help a new generation of kosher cooks reinvent their cooking." - Joan Nathan, Tablet Magazine
Most Helpful Customer Reviews on Amazon.com (beta)
Another pro-con combo is the suggested list of substitutions - some of them are great, and I love the idea of taking in different factors, but it didn't feel like it came anywhere close to taking all the options into consideration. Coconut milk is suggested repeatedly as a substitute for cow's milk, despite the fact that it imparts a strong flavor, whereas soy milk is never mentioned. If I recall correctly, even the existence is parve margarine is omitted. The book just felt so half-done, and made me wish another one would come out to finish the job this one started.