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

4.4 out of 5 stars 10 customer reviews

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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.)
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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)
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Product Details

  • Hardcover: 288 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (July 21, 2006)
  • Language: English
  • ISBN-10: 0764571842
  • ISBN-13: 978-0764571848
  • Product Dimensions: 8.3 x 0.9 x 9.4 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #2,011,968 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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By H. Gold on November 22, 2010
Format: Hardcover
As someone who keeps kosher and is looking to learn how to cook I checked this book out from my library with high expectations. Unfortunately it is not the best cook book. My problem is that if you are learning to cook or do not have much experience with the cooking a lot of the recipes in this book are complicated. Don't get me wrong I'm not saying I was expecting peanut butter and jelly. Kosher cooking is all ready more expensive and complicated. So why use recipes involving pricey and hard to get ingredients like venison or buffalo. I realize Frankel's background is a chef and owning restaurants however a lot of use just want good food that is simple to make. I have no doubt that the all the recipes in the book taste great. It's just that most people don't have the time to make them. Frankel talks about not using non dairy substitutes to make dairy desserts parve because they won't taste as good. That's nice we all know butter makes desserts taste good but keeping kosher means you can not have dairy desserts if you have meat meals like a lot of us do on holidays not to mention butter is not healthy. Frankel owned the Shallot's restaurant in New York which I ate at several years ago but is now closed. She used to own the Shallots in Chicago but no longer owns it. In addition that restaurant has changed location several times. The reason I mention this is because as a chef she doesn't seem to have the best track record with her restaurants. I suggest any book in the Kosher by Design series or anything by Joan Nathan or Rabbi Gil Marks which are all better kosher cookbooks.
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