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Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day Hardcover – August 7, 2006


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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: 9.2 x 8.3 x 0.9 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,008,620 in Books (See Top 100 in Books)

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)

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!

Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

3 of 4 people found the following review helpful By Amazon Customer on August 30, 2010
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).
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3 of 4 people found the following review helpful By Jack Cullati on November 25, 2008
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.
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2 of 3 people found the following review helpful By L Parr on February 23, 2011
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.
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By eileen kearney on July 10, 2013
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.
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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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