Editorial Reviews From Publishers Weekly Keeping kosher might put a few restrictions on one's choice of ingredients and require a little extra thought to be given to preparation, but in this latest in her series, Fishbein shows there are plenty of shortcuts available to meals that are tasty yet observant of Jewish law. Following the popular formula of a Rachael Ray or Sandra Lee, she uses small proportions of canned or prepared goods to cut down on time. The well-chosen recipes span the courses using a good mix of the elegant (Maple Walnut Chicken with Sweet Potato Aioli) and the simple crowd-pleasers (Pulled Barbecue Beef; Penne Florentine ŕ la Vodka); many reflect international influences (colorful Thai Quinoa, for instance, or Gyros with Rajita), and Fishbein puts some nice spins on a few Jewish favorites, yielding dishes like Mulliga Cholent and the delectable, moist Frosted Chocolate Honey Cake. Fishbein successfully demonstrates that adding the kosher variable to the mix with the current need for speed and ease with old-fashioned recipes doesn't throw the equation out of whack. Color photos throughout. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Editorial Reviews
From Publishers Weekly
Keeping kosher might put a few restrictions on one's choice of ingredients and require a little extra thought to be given to preparation, but in this latest in her series, Fishbein shows there are plenty of shortcuts available to meals that are tasty yet observant of Jewish law. Following the popular formula of a Rachael Ray or Sandra Lee, she uses small proportions of canned or prepared goods to cut down on time. The well-chosen recipes span the courses using a good mix of the elegant (Maple Walnut Chicken with Sweet Potato Aioli) and the simple crowd-pleasers (Pulled Barbecue Beef; Penne Florentine à la Vodka); many reflect international influences (colorful Thai Quinoa, for instance, or Gyros with Rajita), and Fishbein puts some nice spins on a few Jewish favorites, yielding dishes like Mulliga Cholent and the delectable, moist Frosted Chocolate Honey Cake. Fishbein successfully demonstrates that adding the kosher variable to the mix with the current need for speed and ease with old-fashioned recipes doesn't throw the equation out of whack. Color photos throughout. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Customer Reviews
Most Helpful Customer Reviews
19 of 20 people found the following review helpful
By SG
Format:Hardcover
My teenage daughter's friend brought us this book as a house gift. I love it, and I use it quite a bit. I just bought a copy for 21-year-old son, who is starting to cook and entertain. It's great for a new cook, because in addition to being quick, most of the recipes don't require a fully-equipped and stocked kitchen. She also explains well. The pictures are beautiful, and the special sections at the end are fun.
I'm sure that a lot of "foodies" will turn up their noses at this book. I, too, like to make things from scratch, and this isn't a book of five-star gourmet adventures in the kitchen. But I think that the reader who wrote that you could probably make these things a little bit better without using the packaged ingredients, but at the cost of a lot more time, hit the nail on the head. Sometimes you just don't have time to cook the way you really want to do it -- but you still have to eat. I suppose some purists will say it's always better then to go out or just make a sandwich than to cook "Rachael Ray" style. But I think a home-cooked, family style meal is still nice, even with a few shortcuts that you wouldn't take for a special occasion. There is room for both kinds of cookbooks and cooking in my kitchen and in my life.
Besides, not all the recipes are even like that. Many are just plain terrific, even those that do use prepared items. And if you don't want to use, say, a prepared spice blend or sauce, then just "retrofit" the recipe and make your own. I have done that with some recipes, but I have also tried the prepared ingredients a couple of times (e.g., a spice blend that only cost $1), and I was pleasantly surprised by their quality.
My only criticism is that you need to look carefully at her estimated times, which are often overly optimistic. If a recipe calls for, say, a cup of chopped onions, the time for peeling and chopping the onion isn't included in her estimate. I suppose that's fair -- I mean, you could have a bag of chopped onion in your freezer or something -- but you do need to remember to look carefully at the recipe before planning your time.
I'm sure that a lot of "foodies" will turn up their noses at this book. I, too, like to make things from scratch, and this isn't a book of five-star gourmet adventures in the kitchen. But I think that the reader who wrote that you could probably make these things a little bit better without using the packaged ingredients, but at the cost of a lot more time, hit the nail on the head. Sometimes you just don't have time to cook the way you really want to do it -- but you still have to eat. I suppose some purists will say it's always better then to go out or just make a sandwich than to cook "Rachael Ray" style. But I think a home-cooked, family style meal is still nice, even with a few shortcuts that you wouldn't take for a special occasion. There is room for both kinds of cookbooks and cooking in my kitchen and in my life.
Besides, not all the recipes are even like that. Many are just plain terrific, even those that do use prepared items. And if you don't want to use, say, a prepared spice blend or sauce, then just "retrofit" the recipe and make your own. I have done that with some recipes, but I have also tried the prepared ingredients a couple of times (e.g., a spice blend that only cost $1), and I was pleasantly surprised by their quality.
My only criticism is that you need to look carefully at her estimated times, which are often overly optimistic. If a recipe calls for, say, a cup of chopped onions, the time for peeling and chopping the onion isn't included in her estimate. I suppose that's fair -- I mean, you could have a bag of chopped onion in your freezer or something -- but you do need to remember to look carefully at the recipe before planning your time.
16 of 18 people found the following review helpful
By John Matlock
Format:Hardcover
There are two real points that set this book apart from Ms. Fishbein's previous books:
First note the part of the title that says 'Short on Time.' And in today's world when aren't most of us Short on Time. Here are kinds of things that you can fix in the evening of a work/school night and still have a little time to relax.
Second, perhaps as an offshoot of the first point, she uses a lot of pre-prepared, even 'store-bought' ingredients. These probably aren't as good as she (or you) could make yourself. But back to the first point -- time. Do you really want to spend your whole evening in the kitchen just to make something a few percent better than what you can buy?
Consistent with her other books is the beautiful photography. I'm the type who tends to flip through the book looking at the pictures. At the moment I'm stopped at page 164-5 looking at the picture of roasted lemon-pepper cod. Cod is a nice fish, and I noticed some at the store last night that looked pretty good. Let's see, there's fish, roasted with lemon and pepper. Then there's a 7-10 minute sauce with heavy cream, lemon, onion powder and sour cream. OK, dinner tonight is planned.
First note the part of the title that says 'Short on Time.' And in today's world when aren't most of us Short on Time. Here are kinds of things that you can fix in the evening of a work/school night and still have a little time to relax.
Second, perhaps as an offshoot of the first point, she uses a lot of pre-prepared, even 'store-bought' ingredients. These probably aren't as good as she (or you) could make yourself. But back to the first point -- time. Do you really want to spend your whole evening in the kitchen just to make something a few percent better than what you can buy?
Consistent with her other books is the beautiful photography. I'm the type who tends to flip through the book looking at the pictures. At the moment I'm stopped at page 164-5 looking at the picture of roasted lemon-pepper cod. Cod is a nice fish, and I noticed some at the store last night that looked pretty good. Let's see, there's fish, roasted with lemon and pepper. Then there's a 7-10 minute sauce with heavy cream, lemon, onion powder and sour cream. OK, dinner tonight is planned.
14 of 16 people found the following review helpful
By A. Gabriel
Format:Hardcover
I own the other three Kosher By Design cookbooks and love them, so I expected to be wowed by this one as well. I was very disappointed. I appreciate the fact that this cookbook is intended to make quick recipes, but I dislike the fact that Fishbein utilizes so many prepared ingredients (salad dressings, accompanying sauces, etc). This cookbook fits more into the Rachael Ray concept than the Susie Fishbein concept to which I've become accustomed. If you like that, you'll enjoy this book, but it wasn't for me.
Most Recent Customer Reviews
3.0 out of 5 stars
Nice recipes, but they call for mixes/pre-made items (with...
These recipes are okay for quick meals; however, if you're particular about not using a lot of pre-made mixes, doughs, packets, etc., then this book is not for you. Read more
Published 2 months ago by Marissa G. Emple
5.0 out of 5 stars
Splendid
Cookbooks are usually trying to re-invent the wheel. This cookbook goes in a different direction. It looks to make it simple and to taste good; and it succeeds. Read more
Published 11 months ago by RED
5.0 out of 5 stars
Wonderful Cookbook Even if You Do Not Keep Kosher
I highly recommend this cookbook. Susie Fishbein is a master at creating cookbooks, and I love this cookbook even though I don't keep kosher. Read more
Published 24 months ago by Wandering Hoosier
3.0 out of 5 stars
fair
Some of the recipes seem to take a while to make even though it's a short on time cookbook. Plus, some of the directions seem a little short themselves, leaving out a step or two. Read more
Published on February 9, 2011 by dp
5.0 out of 5 stars
Worth every penny!
Eventhough not every recipe in it is really short on time, there are some really good recipes!
The directions are very easy to follow and there aren't too many strange... Read more
The directions are very easy to follow and there aren't too many strange... Read more
Published on December 15, 2010 by Shifftali
4.0 out of 5 stars
good book.. no as good as the kids one.
i like books with pictures so i see what the food is suppose to look like. this one is good.. depends on what you like to cook. Read more
Published on April 14, 2010 by Mrs. Howard
4.0 out of 5 stars
excellent product!!
Not only is this a beautiful cookbook, the recipes are delicious!! Tried several recipes, and my finicky hubby loved them!!
Published on February 11, 2010 by Matzmaw
4.0 out of 5 stars
Great books for new cooks!
Back where I used to live--a large, mostly Orthodox community in Queens--Susie's books flew off the shelves as
engagement gifts for new brides. Read more
engagement gifts for new brides. Read more
Published on November 19, 2009 by Martin
5.0 out of 5 stars
the title lives up to its name
Great book!!! I liked the fact that most of the recipes were easy to prepare & delicious. Not only for the chicken, but for the starches & vegetables.
Published on October 6, 2009 by retired music teacher
5.0 out of 5 stars
everything I've tried was yummy.
I recieved this cookbook as new year present. I have tried 4 recipes and have enjoyed all of them. It is great to see guests ask me for the recipe. Read more
Published on October 3, 2009 by Nurse Natalie
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