This first paperback edition of Jewish Cooking for All Seasons by Laura Frankel collects more than 150 creative, convenient, and seasonal kosher dishes. From everyday meals to holiday favorites, this book celebrates and updates Jewish cooking with innovative recipes that use fresh, seasonal ingredients. When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy—but that didn’t mean they wanted to sacrifice flavor. Fresh and top-quality ingredients are key to Frankel's cooking at the Wolfgang Puck Kosher Catering and Café at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she groups 150 delicious recipes by season, allowing home cooks to create wonderful meals year-round—from spring's asparagus and goat cheese lasagna and summer's heirloom tomato salad to fall's roasted butternut squash bisque and winter's braised veal shanks with Moroccan spices. Frankel also groups recipes by holidays, providing menus for Passover, Rosh Hashanah, Hanukkah, and more. Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information to heighten your guest's appreciation of the dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone looking for fresh, seasonal meals to please family and friends on any occasion will find Jewish Cooking for All Seasons an inspiring resource in the kitchen.
This sequel to From Soup to Nosh is based on whole foods and natural ingredients blended with the traditions of Jewish cooking to present a collection of more than 200 family-tested recipes.
" In this delicious collection, you'll find A wonderful range of dishes, from the traditional Sabbath Cholent (a hearty beef and potato stew) and Dafina (the savory Moroccan answer to cholent), as well as Falling-Off-the-Bone Short Ribs, ...
From the Seder table to a Super Bowl party, the cholent crock pot to the barbecue grill, America Cooks Kosher premieres an outstanding collection of traditional and modern American and Jewish recipes designed to nourish the palate as well ...
Here is a book for every Jewish cook-for the one who keeps a kosher household all year 'round and the one who likes to cook a traditional Jewish meal only...
In Jewish Slow Cooker Recipes, she proves that kosher food can not only be delicious but also easy to prepare. The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts.
Circling the Jewish calendar from Rosh Hashanah to Tisha B’Av, this lively, accessible guide includes rituals, recipes, songs, prayers, and suggestions for new approaches to holiday observance. “A wonderful blend of information and ...
... Purim food metaphors are pretty straightforward. We eat grains and legumes because that's what Queen Esther did; in ... chicken is no rocket scientist, the turkey has a reputation as a particularly foolish animal, and so is a fitting ...
This new illustrated edition of Evelyn Rose's classic book has been completely revised and updated by Evelyn's daughter Judi, ensuring it continues to be the culinary bible of Jewish cuisine.
The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife ...
All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.