Passover by Design Hardcover – Feb 28 2008
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Most Helpful Customer Reviews on Amazon.com (beta)
However, if you've got several Kosher by Design cookbooks on your shelf already, you'll find that this Passover edition repeats a great many of the recipes from the others--with the same photographs. And if not exactly copied, many are adjusted only slightly by using matzoh instead of graham crackers. I would have to say that 35% or more of the book are repeats from other editions. I was a bit disappointed to find this out. But I probably would have bought the book anyways. For those of us who have a strictly kosher kitchen, you can't really use your chometz-dik, year-round cookbooks during Passover anyways.
I would recommend it, but with full disclosure.
EDIT: A kind commenter pointed out that the number of repeat recipes is far higher than I estimated. There are 130 old or modified recipes from the Kosher by Design series in this Passover edition, and only 30 new recipes.
If you found this review helpful, please let me know!
Recipes include APPETIZERS (14) - highlights are Salmon Tataki, Tri-color gefilte fish (3 layers, requires salmon for one layer, dill and cucumbers for another, and a springform pan), and Steamed Sea Bass and Savoy Cabbage. Idea: serve the horseradish in a scooped out zucchini slice.
SOUPS (over 18) include creamy peach, carrot coconut vichyssoise, chicken, broccoli and almond bisque, and a thick wild mushroom veloute. In terms of colorful matzo balls, there are tomato, tumeric, and spinach versions.
There are over 20 SALADS, including Seared Ahi Tuna Nicoise; Cucumber Dill; Grilled Beef and Radish; Fatoush; and Mango Tuna with Goat Cheese. The coolest is a Watermelon and Beet Salad served in a martini glass with mint and basil sprigs. There are 27 POULTRY recipes. Includes Chicken Lollipops, Greek Garlic Chicken, Fiesta Turkey Burgers, Pastrami Stuffed Turkey Roast with a Pineapple Glaze, and Ratatouille Chicken Stew. The nineteen MEAT recipes include Lamb Chop with Parsley Pesto, Brisket with Shallots and Potatoes, Braised Rib Roast with Melted Tomatoes, Veal Scaloppini with Kumquats, and a Fig Marsala Sauce.
Of the over 20 FISH/DAIRY recipes, my faves were Tower of Snapper and Eggplant, Halibut with Zucchini Confit, Tuna Croquettes, Parmesan Crusted Grouper (yes Parmesan can be kosher), Matzo Brei, and Blintz Souffle. The 24 SIDE DISHES include Cauliflower Popcorn, Cauliflower Francaise (she loves cauliflower), Matzo Primavera, Meichel (her mother in law's farfal mushroom pilaf), Hasselback Potatoes (never has a potato looked so lovely), a cranberry pineapple kugel, Thai Quinoa, and Quinoa Timbales with Grapefruit Vinaigrette. As for Afikomens, or DESSERTS, there are 28, including Ebony and Ivory (mouse), Chocolate Mousse Pie, Melon Granitas, Best Ever Sponge Cake (the trick is in the egg white beatings), a compote that serves a mere 25 people, and brownies, cookies, and sorbet. Btay Avon
My first impression of it awed me as I glanced upon the sheer beauty of the composition of this work. The cover looked alive and inviting, and the illustrations of the food looked so tempting I simply knew I would have to try each and everyone.
I set out to do just that,but of course time did not permit, so I chose just a few. My first choice was Easy Meat Roast, found on page 138. The ingredients were few, the instructions simple and let me tell you the meat absolutely delicious. I decided to add Hasselback Potatoes, found on page 194 to my dinner and my family loved the entire experience. Yummy! The meal looked like I spent hours on it, but truly it was quite quick and easy to prepare. That is a plus.
This book contains 170 recipes, given to you with simple instructions and beautiful photos that are sure to call to you to give them a try. I highly recommend this wonderful book, and not just for Passover meals, but for every family that wants a tummy delicious encounter with food anytime of the year.
Very well done, exceptional.