"One look at the plate of grilled figs and prosciutto on the cover of Kosher Revolution and you just know that this isn't your bubbe's kosher cookbook. Wait, prosciutto? Well, that's duck prosciutto, just one of the innovative creations that Hocherman and Boehm have created for their updated take on cooking by the rules of kashrut...It's an exciting book, one that sets out to prove that brisket and chicken soup can live in harmony with ceviche and French macarons in the modern kosher kitchen." - SeriousEats.com
"With careful guidance through step-by-step instructions and intelligent reasoning for the ingredients used, these recipes help home cooks indulge their fancies, traveling gastronomically around the world. This book will help a new generation of kosher cooks reinvent their cooking." - Joan Nathan, Tablet Magazine
From the Author
I'm a kosher cook with a mission to make kosher cooking as delicious--if not more so--than any other kind. Don't get me wrong. I love good traditional kosher cooking--comforting to be sure, but hardly "gourmet." I do it well, if I say so myself, and am always glad to add my versions of favorite recipes to the mix. You'll find some of them here. But my goal is to show you, whether you're a new cook or an old kitchen hand, how to make modern, blow-them out-of the-water kosher dishes--exciting, contemporary food of whatever kind you crave, from wine-braised short ribs to ceviche with avocado. To do this I offer a culinary toolbox so you can make any dish you've longed to try "kosher" with nothing lost in translation (the duck prosciutto on the cover is a stunning example of this). Once you learn to recognize appropriate, best-tasting substitutions, you'll never have to settle for imitations of the "real thing" again. Look for the D, M, and P letters signifying the recipes as Dairy, Meat, Pareve, or more than one, when appropriate substiutions are provided.