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KosherEye Featured Cookbook

Vegan Family Meals
Real Food for Everyone

veganfamilymealscoverby Ann Gentry
Andrews McMeel Publishing

Vegan Family Meals gathers everyone – meat lovers, vegetarians, and vegans – around the table to share in accessible and appealing vegan recipes that will inspire readers concerned with the ethics and health of their food choices. Ann Gentry, Hollywood's go–to vegan chef, mom, and founder of Los Angeles' most popular and chic vegan restaurant Real Food Daily, shares her secret recipes. The book has been honored with a Mom's Choice Award (Gold) in the category Adult Books / Cooking, Food, and Wine, proving that as a mom herself, Ann knows how to feed a hungry family on an affordable budget.

You don't have to be a vegan to enjoy Vegan Family Meals. Moms, chefs, foodies, and families can all enjoy expanding their cooking repertoire with this book filled with easy to prepare, scrumptious, healthy recipes and tips for the real food pantry. Whether you're a time-strapped cook or a seasoned pro in the kitchen, Vegan Family Meals demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple-to prepare-recipes, many of which are gluten free.

Ann Gentry is a chef, restaurateur, cookbook author and a pioneer in the world of vegan cuisine. She is the author of The Real Food Daily Cookbook, the executive chef to Vegetarian Times magazine, and has her own cooking show, Naturally Delicious, on the Veria channel from the Dish Network. Gentry lives in Los Angeles with her family.

Recipes to try: Pinto Bean Enchiladas, One-pot Vegetables and Tofu with Sesame Rice, Harvest Kale Salad with Sweet Mustard Tempeh and Saffron-Orange Tahini Dressing and Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze.

Win the Book ...We thank Andrews McMeel Publishing for sponsoring this week’s Cookbook of the Week and the FREE Giveaway!  

Congratulations to the Winner Aimee Goldenberg

To enter to win the cookbook:

Please email us at ContactKosherEye (just click on the email link),
and put your name and the name of the cookbook in the message box.
So easy! Giveaway ends midnight,January 13th, 2013.

Buy the Book Vegan Meals Real Food for Everyone for your cookbook library, or as a gift!

KosherEye Notes:
This was an informative and important book for us to read (yes, we read cookbooks and to us they are novels) as we are aware of the growing importance of including more vegetarian and plant based recipes in our repertoire. There is an ongoing awareness of the source of our food ingredients and Ann Gentry's cookbook is devoted to eating healthfully – that is how she eats and what she feeds her family. This is not to say that we are becoming vegan, but we are serving more vegetable based entrees. The recipes in this cookbook are very inviting and can easily be served to the carnivore in your family. We did notice the Asian condiment ingredient influence in several of the recipes. Eden Foods does produce some of the Japanese umeboshi ingredients – Circle K kosher – and we are eager to explore using more of them in our cooking. This book has made the cut for inclusion on our cookbook shelf.

Video: Vegan Family Meals with Ann Gentry


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pieitforwardcoverby Gesine Bullock-Prado
Stewart, Tabori & Chang
An imprint of ABRAMS

Pies are as old as the pyramids and baker, confectioner, and pastry master Gesine Bullock–Prado has elevated this time-proven favorite to a new level with her Pie it Forward cookbook. Bullock–Prado believes that pies are so special, they can even be served at special events such as birthdays, dinner parties, anniversaries, and yes, weddings. She introduces an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics too—riffing on her German roots, her Hollywood background, and life on her Vermont farm—a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts,

The Basics, chapter 1, is where it all starts: tips and recipes for making multiple types of pie dough, tart dough, strudel dough and puff pastry dough. The step–by–step directions, plus pictorials, will put the baker at ease and encourage even those intimidated by pie crust making to give it a try.

The book contains 96 recipes with beautiful colored photographs by Tina Rupp.

Praise for Pie it Forward:
“Delicious reworkings and inventions from Sandra Bullock’s sister, including a truly quick puff pastry that’s worth the price of the book.” —New York Times Book Review,

Gesine Bullock-Prado, author of baking memoir My Life from Scratch and cookbook Sugar Baby, lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband. She uses her animal’s eggs and milk in her commercial bakery and maintains historic apple trees and a large garden to bring pies to vibrant life. Bullock-Prado and her product line, Gesine Confectionary, have been featured on the Today Show, the Rachael Ray Show, and Food Network. This is her second cookbook.

Tina Rupp is a New York-based photographer who specializes in food photograph. Her work can be found regularly in Food & Wine and Food Network Magazine

Win the Book ...We thank Stewart, Tabori & Chang for sponsoring this week’s Cookbook of the Week and the FREE Giveaway! To enter, please email us at ContactKosherEye, and put your name and the name of the cookbook in the message box. So easy! Giveaway ends midnight,January 6th, 2013.

Congratulations to the Winner – Naomi Lev

Buy the Book Pie it Forward for your cookbook library, or as a gift!

KosherEye Notes:
This is not the average two–crust pie recipe cookbook! It is beautifully done, pie recipes are elevated to a new level, and clearly she loves to bake pies – all types including savory. Several of the pie dough recipes contain sweetened condensed milk, and some of the fillings include butter and cream. For KosherEye, this is not a problem as we love to bake, and eat, dairy desserts. There are non–dairy recipes throughout the book but clearly this professional baker loves the real McCoy. Rather than convert some of these fabulous recipes to non–dairy, we are going to just bake them as presented and possibly even have a slice with our morning coffee. The information contained in this book regarding the "how–to" of baking a pie crust is like a cooking class. The recipes in the chapter on Savory are not kosher friendly, however but some are substitute friendly. That does not alter our opinion that this is a wonderful cookbook and one that we will reference often for pie advice.

Try these recipes: All–Butter Easy Pie Dough (parve option) with video, Pie Dough Tips, Wild Blueberry Pie, and Chocolate Fleeur de Sel Caramel Tart.

For Your Information:
As you enjoy reading about these fabulous cookbooks, some featured cookbooks have recipes, or indeed chapters with recipes that have non−kosher ingredients. No worries! KosherEye and our team of knowledgeable cookbook authors, chefs and foodies will help you find, convert and substitute ingredients to create kosher recipes. To get you started, we are providing an initial, basic list of kosher substitutions. As is the case with many outstanding cookbooks, this is a worthwhile exercise, which enables the  kosher cook to have access to some of the world’s greatest, classical and most contemporary recipes, created by experts in their field.

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spiceitrightcoverby Estee Kafra
Hamodia Treasures Publishers

Spice It Right! features a collection of the best recipes published in Estee Kafra's weekly food column during her tenure as food editor of Binah Magazine. The recipes highlight Estee's signature style of rich flavor and exciting taste infused into each and every dish. The recipes are tried and true – not only by Estee, but by her many Binah readers, whose positive feedback has helped in the selection of these favorites.

The theme throughout the book is the use of  fresh herbs and spices to take your cooking to the next level. In her easygoing style, the author guides the reader through special tips and techniques for using various herbs and spices, while learning about their different qualities and flavor. A detailed chart is included, outlining the proper way to check fresh herbs to ensure they are clean and kosher for easy use. The book contains over 130 recipes, such as Fancy Rolled Sole, Thyme Roasted Chicken, Cappuccino Mousse, Minute Steak in Peppercorn Mustard Sauce and Celery Root Latkes. each accompanied by a beautiful color photo.

"Spice it Right offers a savory selection of flavor-packed, innovative recipes that look and taste terrific, yet keep time and labor to a minimum. each recipe is accompanied by a lush color photograph, illustrating a variety of scrumptious, uncomplicated dished for today's contemporary kosher cook. Easy elegance that's guaranteed to please family and friends!" 
Noreen Gilletz, kosher cookbook author, culinary consultant, cooking instructor

Estee Kafra is a talented food professional: a creative cook, food photographer, cookbook author, former food editor of Binah and Kosher Inspired magazines and is the editor and founder of Kosher Scoop. Estee lives in Toronto, Canada.

Win the Book ...We thank Hamodia Treasures Publishers for sponsoring this week’s Cookbook of the Week and the FREE Giveaway! To enter, please use the email form below. Just enter the name of the cookbook in the message box and submit. So easy! Giveaway ends midnight, December 23rd, 2012.

Congratulations to the Winner – Suzi Brozman

Buy the Book Spice It Right! for your cookbook library, or as a gift!

KosherEye Notes:
We agree with the words of our friend Noreen Gilletz – she said it so well! This is a terrific cookbook – the recipes are easy to follow, beautifully presented, and perfect for the busy cook. Yes, we do read the cookbooks from cover to cover and there are many recipes in this cookbook that we have bookmarked. A KosherEye "gift yourself, gift someone else" selection.

Enjoy the following recipes: Twisted Garlic Loaf, Colorful Beet Salad and Dairy Noodle Kugel For a Crowd.

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oneeggisafortunecoverCompiled by Judy Kempler and Pnina Jacobson
Published by Oneeggisafortune

This lovely, meaningful, award-winning  book presents a collection of recipes, anecdotes and biographies from fifty internationally known Jewish luminaries. Showcasing the diversity of Jewish life, contributors include Marlee Matlin, Dudu Fisher, Rabbi Shmuley Boteach, Alan Dershowitz, Neshama Carlebach and many more.

Through the collection of 100 recipes, the importance of Jewish culinary heritage is shared.  Each contributor recounts how their enjoyment of food is the common generational thread that binds them to the past.  Indeed, the title of the book was inspired by one of these beautiful stories.

Pnina Jacobson immigrated from South Africa to Sydney, Australia in 1987. Judy Kempler is from Sydney, Australia.  With a shared interest in food, and a mission to make a difference, Kempler and Jacobson, are donating a portion of the proceeds of the book to support Jewish eldercare.

We were extremely impressed by the international recognition given to this beautiful cookbook!

Best in the World 2012 Gourmand World Cookbook Awards-Australia-Pacific Fundraising, Charity and Community

Silver Award for cookbooks 2012 IPPY -World’s Largest Book Awards Contest (U.S.A.)

Winner - 2012 The National Indie Excellence Awards - Cookbooks- General (U.S.A.)

Certificate of Merit Cookbooks -1010 Printing International Limited - 2012 Premier Print Awards

Silver Award Cookbooks - 1010 Printing International Limited - 2012 Gold Ink Awards

Winner - The 2012 USA Best Book Awards  - Cookbooks: International

KosherEye Notes:
Many of the book’s directions are based on the metric system and Celsius based oven temperatures. However, there is a handy, American friendly easy to use conversion chart included.

Win the Book...  We thank Hamodia Treasures Publishers for sponsoring this week’s Cookbook of the Week and the FREE Giveaway! To enter, please email us at ContactKosherEye, and put your name and the name of the cookbook in the message box. So easy but entries without this information will not be considered. Giveaway ends midnight, December 30th, 2012.

Congratulations to the Winner – Amy Siegel

Buy the book... One Egg Is A Fortune for your cookbook library, or as a gift!

Enjoy the following recipes: Marlee's Secret Oatmeal Chocolate Chip Cookies and Fish Quenelles with Two Sauces.

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jewishcookerybookby Esther Levy
Introduction by Joan Nathan
Andrews McMeel Publisher

First published in Philadelphia in 1871, this historical culinary volume from the American Antiquarian Cookbook Collection is a facsimile edition of the first Jewish cookbook published in America, and only the second written in English. The first was written in 1846 by Lady Judith Montefiore.  The American Antiquarian Society (ASA), founded in 1812, collects and preserves printed materials from the early American experience, which includes 1,200 cookbooks.

The purpose of Esther Levy’s Jewish Cookery Book, was to assist European Jewish immigrants adapt to American kitchens and life in the New World, while maintaining their religious heritage. It includes a Jewish calendar, household management advice, culinary tips and intriguing original recipes for home medical remedies following 19th century Jewish law regarding cooking for the Sabbath and Jewish holidays

Who was Esther Levy, the author? All that is known  is that her maiden name was Jacobs, and she was likely a native Philadelphian. Her recipes show strong German influence. Her English is flawless, while her Hebrew seems nonexistent. Some of the Hebrew names in the Jewish calendar section are almost unrecognizable. This can possibly be explained because in the mid 1800’s, it was not unusual for observant American Jewish families to allow their daughters only the minimum education required for a future wife, such as learning about Jewish dietary laws and ritual bathing.

Some brief excerpts:
“Egg Plant. – Cut it into slices, about a quarter of an inch thick, and let them soak in cold water and salt for two or three hours. then fry them with egg and flour a nice brown color”

“Coogle, or Pudding, and Peas and Beans.…Let it cook a day and night..” (Need we say more?...this is  Esther Levy’s version of cholent)

“Matzo Cleis Soup. – (For Passover)“Set your soup as in other soups. Soak two matzos in cold water, and then fry two or three chopped onions in some suet fat; squeeze and strain the soaked matzos, beat it up with three or four eggs and the meal; add the onions and chopped parsley and mix all together with some pepper, salt, ginger and nutmeg grated and make it into round balls, pretty stiff and boil for ten minutes, not more, or they will break.”

On the subject of Passover. – “Before using the kitchen tables, they must undergo a thorough scrubbing, and be rinsed with scalding water.. .Cisterns must be cleaned, chopping boards must either be new or those that were used for a former Passover. It is necessary to be very particular, so that there shall not be the slights part of leven in our habitations.”

Win the Book ...We thank Andrews McMeel Publishers for sponsoring this week’s Cookbook of the Week and the FREE Giveaway! To enter, please use the email form below. Just enter the name of the cookbook in the message box and submit. So easy! Giveaway ends midnight, December 16th, 2012.

Congratulations to the Winner – Tuvia Natkin

Buy the BookJewish Cookery Book for your cookbook library, or as a gift!

KosherEye Notes:
This book offers the reader a glimpse into the early American kosher Jewish kitchen. It should be read and savored as a historical culinary and lifestyle record.  We found it illuminating, entertaining, insightful and informative. Interestingly, many of the recipes, household hints and medical treatments are remarkably quite familiar and some, although a bit more sophisticated now, are still in use.

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