Jew­ish Cook­ing for all Sea­sons: Fresh, Fla­vor­ful Kosher Recipes for Hol­i­days and Every Day

  • Review
By – October 24, 2011

Lau­ra Frankel, chef and founder of Shal­lots, a well-known kosher Chica­go restau­rant, feels that fresh, high-qual­i­ty ingre­di­ents are essen­tial for good cook­ing. She likes to cook from scratch and use local sea­son­al pro­duce along with fresh meat and fish. Her cook­book makes many of the dish­es served at Shal­lots avail­able to home cooks. 

The intro­duc­to­ry mate­r­i­al in the book offers advice about select­ing kitchen equip­ment, basic recipes for stocks, sauces, and spice mix­es, and hol­i­day and sea­son­al menu ideas. Chap­ters for each sea­son fea­ture soups, main dish­es, and desserts labeled dairy, meat, or pareve. They include deli­cious soups such as spring veg­etable soup with basil pis­tou, entrees such as pome­gran­ate-glazed chick­en and veg­etable tagine, and desserts such as black­ber­ry-lemon frozen cus­tard and choco­late mousse puffs. She also pro­vides recipes for spice blends such as Per­sian advieh, za’atar, and herbes de Provence. The recipes are easy to fol­low and include advice about what can be pre­pared in advance and how to store the food. This love­ly cook­book will expand the reper­toire of kosher cooks.

Bar­bara M. Bibel is a librar­i­an at the Oak­land Pub­lic Library in Oak­land, CA; and at Con­gre­ga­tion Netiv­ot Shalom, Berke­ley, CA.

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