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Jewish Slow Cooker Recipes Hardcover – Illustrated, August 17, 2009
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An inspiring collection of kosher recipes-from the simple to the sublime-all created with the slow cooker.
In Jewish Slow Cooker Recipes, the encore to her classic book, Jewish Cooking for All Seasons, Laura Frankel, a respected kosher chef and mother of three teenagers, shares more than 120 easy, delicious recipes for everyday and holiday meals-- all conveniently prepared in the slow cooker-a staple of Sabbath cooking which Frankel affectionately calls her "Shabbat miracle machine."
In this delicious collection, you'll find
- A wonderful range of dishes, from the traditional Sabbath Cholent (a hearty beef and potato stew) and Dafina (the savory Moroccan answer to cholent), as well as Falling-Off-the-Bone Short Ribs, Vegetarian Chili, Spicy Chicken Meatballs, Olive Oil Poached Halibut, Garlicky Pot Roast, Cassoulet, Maple-Pecan Bread Pudding, and Key Lime Cheesecake
- Frankel's signature blending of flavor, convenience, and world-spanning influences
- A tantalizing collection of mouth-watering recipes that you can make for any meal, from appetizers and soups to main dishes, sides, and even desserts and breakfast
Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for every home cook-kosher or not-longing for time-saving, family-pleasing slow cooker meals using the freshest, high-quality ingredients available in your local supermarket and food community.
Browse Recipe Excerpts
From the Inside Flap
Cooking / Regional & Ethnic / Jewish & Kosher
When chef Laura Frankel's family decided to keep kosher, they agreed to give up pork, shellfish, and the combination of milk and meat. But they didn't agree to give up taste. So Frankel focused her culinary talents on creating kosher food that is every bit as refined as its nonkosher counterpart. The restaurant she opened, Shallots, was soon acclaimed nationwide as a premier example of fine kosher cooking. While Frankel's passion for ingredients and exciting cooking was successful at work, her meals at home were not nearly as inspired. How could the chef-mother cook great meals at home without the elaborate prep of restaurant meals? The answer was sitting in her kitchen: the slow cooker.
That "Shabbat miracle machine," as Frankel calls it, was already getting a weekly workout as a way to provide a warm, satisfying lunch while observing the Sabbath ban on cooking. Once she realized the slow cooker could produce satisfying, creative meals all week long, Frankel's culinary imagination was off and running. Soon she was delighting her family with sophisticated yet simple new dishes, all using ingredients she found in her local market. In Jewish Slow Cooker Recipes, Frankel shares more than 120 easy, enticing recipes for everyday meals and holiday favorites that make amazing use of the humble, ever-reliable slow cooker, including:
Appetizers: Hummos or Hot Wings, Kreplach or Artichoke Caponata—whether you need a little nosh or a full-on fress, dishes to whet every appetite.
Soups: Italian Pumpkin, Indian-spiced Mulligatawny, Tex-Mex Chili, Senegalese Peanut—it's a United Nations of hearty, warming meals-in-a-bowl.
Entrees: International favorites like Moroccan Chicken and Duck Confit meet Jewish classics like Cholent, Stuffed Cabbage Rolls, and dozens more.
Sides: Luscious dishes to complete any meal—some made on the stove, others in the slow cooker—include Toasted Capellini, Carrots with Dried Currants, and Kasha Varnishkes.
Desserts and Breakfasts: Whatever you crave, Chef Frankel's got it, whether it's a comforting treat like Black Forest Bread Pudding or an elegant finale like Poached Pears with Sweet Mascarpone.
With Frankel's signature blending of flavor, convenience, and world-spanning influences, Jewish Slow Cooker Recipes presents a tantalizing collection of mouthwatering recipes that you can make for any meal, from the most casual family dinner to the most elegant celebration. Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for any home cook—kosher or not—longing for time-saving, family-pleasing slow cooker meals using the freshest, highest-quality ingredients.
Top customer reviews
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But oh...is it worth it! Flavors that will rival the most expensive restaurant in town!
Although the recipes are time intensive, she lets you know what steps can be done in advance, and many things can be frozen in small batches for future uses and stored for months.
Try the Moroccan-spiced duck with sweet-tart orange sauce and forbidden rice...you will be a superstar!
This book is NOT just for Jews, but if you ARE Jewish, you will appreciate the history of some of the more classic recipes and how they morphed with the different cultures.
Although I feel this book is geared toward the accomplished cook, I don't think it's beyond the scope of a beginner with a little patience.
I've made between 1/3 and 1/2 of the recipes in the Jewish Slow Cooker. What is particularly great about them is that they're consistent - we've never had a bad experience with it; all the recipes are between "good" and "super fantabulous". As other reviewers have said, most of the recipes in this book take prep: I'd say I take anywhere between half an hour and an hour on average (some of the meat dishes, especially, involve some pre-cooking before meat and veggies go into the slow cooker). That said, because the results are so great, I don't mind this; the slow cooker isn't a miracle machine, it's a cooking method.
There are two other things which make using this book a bit inconvenient: a lot of the side-dishes that Frankel recommends as good pairings for the main dishes also require a slow cooker. This is probably no surprise, as this is a slow cooker book, but obviously for those of us who have only one slow cooker (I'm fairly sure that Frankel has more than one!) this can be a bit disappointing. Not all of the side-dishes require a slow cooker, though.
The thing that I find most inconvenient about the book is the fact that a number of the recipes use elements that ought to be themselves slow cooked. This basically means two days of prep, 1 day to slow cook the required element (duck confit comes to mind; there are a few others), and only the next day can the actual dish with duck confit be made. This is more prep than I can really handle, and this, along with the fact that a number of the ingredients Frankel uses are specialized, is why I haven't made more of the recipes in this book. These are the recipes I call "aspirational" - if I had more time... if I were more organized... maybe when I retire...
So no, most of the recipes in this book are not for the faint of heart, nor are they for those looking for a lot of quick chop-and-dump recipes. This book was most definitely written by a restaurant chef, and it shows. That said, the results are absolutely worth it!!
As an aside, I'd recommend this book even for those who don't keep kosher, but for those who do, Frankel is really good about suggesting menus and also on-line stores where kosher versions of some of the more unusual ingredients she uses can be bought.
Most recent customer reviews
This book is inspirational and the flavors practically leap off the page.Read more
Glad I bought this book. Great Shabbos and
yom tov suggestions. Can't wait to try more.