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

Laura Frankel (Author)

Book Description

Release date: August 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.

Editorial Reviews

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)

See all Editorial Reviews

Product Details

• Hardcover: 288 pages
• Publisher: Houghton Mifflin Harcourt; 1 edition (August 7, 2006)
• Language: English
• ISBN-10: 0764571842
• ISBN-13: 978-0764571848
• Product Dimensions: 8.3 x 0.8 x 9.4 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #397,818 in Books (See Top 100 in Books)
  • #77 in Books > Cookbooks, Food & Wine > Special Diet > Kosher

More About the Author

LAURA FRANKEL is the former chef and founder of the Shallots restaurants. Frankel has training and extensive experience in both savory and pastry kitchens. After Frankel had a family and began maintaining a kosher home she found that there was nowhere in Chicago serving the quality of food that she knew she could offer. She opened her first restaurant in 1999 offering kosher fine dining with a produce-driven menu. Frankel opened Shallots NY in 2000 in Mid-town Manhattan. Frankel has run restaurants in Chicago and New York and has taught cooking classes across the country. She is the author of JEWISH COOKING FOR ALL SEASONS, (John Wiley and Sons) and JEWISH SLOW COOKER RECIPES (John Wiley and Sons) due out August 2009. Frankel currently serves as the Executive Chef at the Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago. An avid Green City Market fan and supporter, Frankel shares her recipes on her blog @ www.Lauraskosher.com. Before committing herself to her culinary passion, she played both alto and baritone saxophones. She taught and played professionally. Frankel has 3 children. Zachary-22, Ari-19 and Jonah-15 who all love to cook and eat great food!

Most Helpful Customer Reviews

3 of 4 people found the following review helpful

5.0 out of 5 stars MY FAVORITE COOKBOOK!! August 30, 2010

By moblit

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 November 25, 2008

By Jack Cullati

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 February 23, 2011

By L Parr

Format:Hardcover|Amazon 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.