Fishbein, editor of the highly popular and successful Kosher Palette, has produced a cookbook focusing on elegant kosher cuisine that is easy to produce by the modern at-home cook. She precedes each section with a description of a festival and its customs, and includes a suggested menu and kosher wine list. Interspersed with vibrant color photographs, the recipes make full use of the growing range of kosher ingredients available, and she has no compunction in saving time and effort by using store-bought sauces in some dishes, such as Tarragon Chicken. Traditional recipes also appear, but are usually given a new twist-the visually pleasing Tri-color Gefilte Fish once again utilizes a store-bought item but enhances both it and the conventional presentation by layering to make a terrine. Useful tips are added where needed, and Fishbein indicates when a recipe is parve (neutral) or dairy. She also offers a comprehensive Passover section that includes a chart of all the recipes that can be used for this festival, with its additional dietary requirements, as well as the steps needed to adapt many others. With kosher cookbooks becoming more sophisticated, Fishbein has produced a volume that straddles that delicate line between modern and traditional and between refined cuisine and everyday ease.
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Fishbein, editor of the highly popular and successful Kosher Palette, has produced a cookbook focusing on elegant kosher cuisine that is easy to produce by the modern at-home cook. She precedes each section with a description of a festival and its customs, and includes a suggested menu and kosher wine list. Interspersed with vibrant color photographs, the recipes make full use of the growing range of kosher ingredients available, and she has no compunction in saving time and effort by using store-bought sauces in some dishes, such as Tarragon Chicken. Traditional recipes also appear, but are usually given a new twist-the visually pleasing Tri-color Gefilte Fish once again utilizes a store-bought item but enhances both it and the conventional presentation by layering to make a terrine. Useful tips are added where needed, and Fishbein indicates when a recipe is parve (neutral) or dairy. She also offers a comprehensive Passover section that includes a chart of all the recipes that can be used for this festival, with its additional dietary requirements, as well as the steps needed to adapt many others. With kosher cookbooks becoming more sophisticated, Fishbein has produced a volume that straddles that delicate line between modern and traditional and between refined cuisine and everyday ease.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
By A Customer
Format:Hardcover
I received this book as a gift. It is so beautiful that I browsed through it a couple of times before I actually picked it up to find something to cook!
Of the recipes I tested and tasted: Sesame Noodles (I made it without the chicken, and it was a yummy side dish - no leftovers there!!), Lemon Bundt Cake (nice, but not "wow"), Chocolate Pecan Pie (now here's a great find - for all those pecan pie lovers out there, who think the traditional recipe is a drop too rich and sweet, here's one for you!! The chocolate adds the right touch to balance the sweetness in this recipe! Still is great with a cup of milk, but it won't leave you nauseous like regular pecan pie!), and the Challah Napkin Rings came out beautiful and tasty!
I'm planning my Shavuos menu now - first on the list are the Baby Blintzes, of course! (One look at the picture and I knew I have to make it!)
Of the recipes I tested and tasted: Sesame Noodles (I made it without the chicken, and it was a yummy side dish - no leftovers there!!), Lemon Bundt Cake (nice, but not "wow"), Chocolate Pecan Pie (now here's a great find - for all those pecan pie lovers out there, who think the traditional recipe is a drop too rich and sweet, here's one for you!! The chocolate adds the right touch to balance the sweetness in this recipe! Still is great with a cup of milk, but it won't leave you nauseous like regular pecan pie!), and the Challah Napkin Rings came out beautiful and tasty!
I'm planning my Shavuos menu now - first on the list are the Baby Blintzes, of course! (One look at the picture and I knew I have to make it!)
8 of 8 people found the following review helpful
By A Customer
Format:Hardcover|Amazon Verified Purchase
I was skeptical about getting this book - just because a book has great pictures in it doesn't mean that the recipes are any good. This book is different. I haven't made a recipe yet that I didn't like. It also turns out exactly as pictured in the book. (I just made the white and dark chocolate mousse dessert and it looks incredible!) My sister-in-law told me that my Sunken Apple and Honey cake looks so good it should be pictured on the cover of a magazine! I highly recommend this book.
18 of 23 people found the following review helpful
Format:Hardcover
The recipes in this book are not in the least unique: there is nothing in these books not found in the standard modern cookbooks such as the New Joy of Cooking or Silver Palette. What differentiates these recipes is the superfluous use of packaged foods, such as boxed Italian dressing powder (which is basically salt and common spices), which actually makes them less friendly to the kosher cook since they may not be available supervised. Fishbein puts all her energy into the Design of the food, for instance suggesting that you buy individual pumpkins for each of your 16 sukkot guests in which to serve soup, or that you serve your Shavuot meal entirely out of flowerpots, or that you have different set of dishes for each of the holidays. These little tips do make amusing reading, but for that you can check the book out from the library.
Most Recent Customer Reviews
4.0 out of 5 stars
Making holidays easy
This cook book has a meal planner for every holiday, I love how it is organized. I have made many wonderful recipes in the book.
Published 2 months ago by Iren
5.0 out of 5 stars
Beautiful cookbook
Beautifully illustrated with recipes that are sophisticated yet easy to follow. Includes great holiday recipes and table decorating ideas. Very useful
Published 3 months ago by Steven Karp
5.0 out of 5 stars
Love this book!
I got this book as a gift and was really excited to try it out. It was definitely worth the excitement. Read more
Published 16 months ago by sahl
5.0 out of 5 stars
Jessica
This is one of my favorite cook books. I use it as my first "go to" cook book when I am planning a festive meal or for the Jewish holidays and Shabbat dinners. Read more
Published 18 months ago by Jessica
5.0 out of 5 stars
kosher by design
this is the best book. i love all her books. she gets real recipes from really famous chefs and there so good.
Published on May 8, 2010 by Mrs. Howard
5.0 out of 5 stars
Exquisite recipes, exquisite book!
The recipes in this breathtakingly beautiful cookbook are without a doubt, some of the best I have made in a long time. We love chicken,and eat it often. Read more
Published on February 11, 2010 by Matzmaw
5.0 out of 5 stars
amazing
delicious recepies for kosher or even for a non-kosher consumer. Love the salads, the dressings, and cakes, and vegitable dishes, basically everything is sumptios. Read more
Published on November 14, 2008 by Marina Abaev
5.0 out of 5 stars
My current favorite cookbook!
Wonderful recipes, great menu plans, and amazing photos! The bread machine challah recipe is the best I have ever tried. Read more
Published on March 6, 2008 by Laughing Crone
4.0 out of 5 stars
Excellent cookbook, with some minor issues
I don't own this cookbook myself--my boyfriend's mother does, and I cook out of it sometimes when I'm at their home for Shabbat and I'm doing the cooking. Read more
Published on January 26, 2008 by A.H.
5.0 out of 5 stars
excellent
one of the best cookbooks ever - great recipes that taste amazing and look pretty. all levels of difficulty. recomend to everyone.
Published on October 20, 2007 by G. Gins
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