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Jewish cooking for all seasons : fresh, flavorful kosher recipes for holidays an
Frankel, Laura.
Adult Nonfiction TX724 .F64 2006
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.) (c) Copyright PWxyz, LLC. All rights reserved
From Library Journal:
Frankel is chef/owner of Shallots, an upscale kosher restaurant in Chicago. In her first cookbook, she presents sophisticated recipes organized by season, from Artichoke Confit and Fava Bean Salad to Sumac-Dusted Beef Skewers to Cocoa Nib Biscotti. The headnotes offer serving suggestions and helpful tips, and there are detailed boxes on the author's favorite ingredients. With imaginative recipes inspired by a variety of cuisines, this kosher cookbook is recommended for all subject collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Frankel, Laura.
Adult Nonfiction TX724 .F64 2006
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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.) (c) Copyright PWxyz, LLC. All rights reserved
From Library Journal:
Frankel is chef/owner of Shallots, an upscale kosher restaurant in Chicago. In her first cookbook, she presents sophisticated recipes organized by season, from Artichoke Confit and Fava Bean Salad to Sumac-Dusted Beef Skewers to Cocoa Nib Biscotti. The headnotes offer serving suggestions and helpful tips, and there are detailed boxes on the author's favorite ingredients. With imaginative recipes inspired by a variety of cuisines, this kosher cookbook is recommended for all subject collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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