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KosherEye Featured Cookbook

hazanfamilyfavcover-001By Giuliano Hazan

Stewart, Tabori & Chang 
An Imprint of ABRAMS

Giuliano Hazan grew up surrounded by riches – culinary riches – as the son of world famous American Italian cooking pioneer Marcella Hazan. In fact, many call his family the “First family of Italian Cooking in America”.  Since being immersed in a passion for cooking since youth, it is understandable and natural that the apple did not fall far from the tree. Giuliano, the product of a close family that shared both cooking expertise and culinary traditions has taken his classical kitchen roots, and spread them.

In his newest book Hazan Family Favorites, Chef Giuliano shares some of his favorite family recipes, those special recipes that he prepares at home for his wife, Lael, and his two daughters Gabriella and Michela. Each recipe, culled from family legacies,  is accompanied by a taste thought or memory. Many are rescued from a 56-year-old notebook, and from cooking and eating with his beloved grandmothers, Nonna Giulia and Nonna Mary.

Giuliano has taken his rich culinary heritage, updated it, expanded it and shared it through the 85 recipes of this book.

In summer, along with his wife, Lael, Giuliano runs a cooking school in Verona, Italy and lives in Florida the rest of the year. He has written five cookbooks and now has an Ipad app as well!

Win the Book We thank Stewart, Tabori & Chang publishers for sponsoring this week’s Cookbook of the Week! 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, June 17th, 2012.

Congratulations to the Winner: Alla Staroseletskaya

Buy the BookHazan Family Favorites, Beloved Italian Recipes for your cookbook library, or as a gift!

Enjoy these sample recipes from Hazan Family Favorites: Tagliata with Garlic and Parsley and Chicken Breasts with Tomatoes, Capers and Olives.

KosherEye Cookbook Notes:
Kosher cooks--Be aware-- that ingredients in several of the book’s recipes must be changed to adhere to the laws of kashrut. However, 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. KosherEye and our panel of kosher knowledgeable chefs, cookbook authors and foodies are always available to help in ingredient substitution. In fact, for this cookbook, we will ask the Hazan family.  If you enjoy Italian food, there are recipe gems in this book that you don’t want to miss…including Minestrone Soup, (we substitute vegetarian broth when adding the optional parmigiano sprinkle) Farfalle with sausage (For example, we use Jack’s kosher Sausage for meat,  Lightlife for vegetarian)

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. 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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By Barbara Fairchild, Andrews McMeel Publishing LLC

bon-appetit-desserts-the-cookbookFor over a half century, Bon Appétit magazine has been sharing “to–die–for” desserts. From quick home–style cookies to unforgettable special-occasion finales…Bon Appétit showcases meticulously tested recipes. Now, culled from the extensive Bon Appétit archives and including never–before–published recipes, the cookbook Bon Appétit Desserts is a comprehensive guide to all things sweet and wonderful. 

Authored by Bon Appétit’s editor–in–chief Barbara Fairchild, Bon Appétit Desserts features more than 600 recipes − from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, soufflés, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.

Bon Appétit Desserts is meant to be a definitive, comprehensive, invaluable dessert resource. It is not only about recipes, but offers information on ingredients, equipment, and techniques, plus hundreds of tips from the Bon Appétit test kitchens

It's truly a one–stop book for all of us who love baking." –  Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table

Win the Book We thank Andrews McMeel Publishing  for sponsoring this week’s Cookbook of the Week! 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, June 14th, 2012.

Congratulations to the Winner: Susan Blanchard

Buy the BookBon Appétit Desserts for your cookbook library, or as a SWEET gift!

KosherEye Cookbook Notes:
Some of the recipes in this cookbook call for the addition of gelatin. There are many kosher gelatin brands, but we suggest Kolatin, our favorite.

Enjoy these sample recipes from Bon Appétit Desserts: Cinnamon–Apple Pie with Raisins, Maple–Walnut Pound Cake with Maple Glaze, and Coconut Checkerboard Brownies.

Preview Bon Appétit Desserts

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. 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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by Shifrah Devorah Witt & Zipporah Malka Heller

mexicankoshercoverWe love the flavors and ingredients of Mexican cuisine; most of the ingredients the American cook is familiar with and can easily purchase. Mexican food is more than tacos and burritos - it is the melding of the flavors, spices, and ingredients that makes this cuisine so exciting, flavorful and fun.

Leave it to two Israeli women to write a cookbook about kosher Mexican cooking – the mother/daughter team of Zipporah Malka Heller and Shifrah Devorah Witt. How is it they know so much about Mexican cooking you ask – so did we. How could they replicate the "real thing" we wondered. The duo lived in California for twenty-three years prior to moving to Israel in 2004, where they share a multi-generation home in the center of Jerusalem. They both started keeping kosher over seventeen years ago and, when they lived in Los Angeles,did eat authentic kosher Mexican cooking. Both of them love to cook and enjoy ethnic cuisine so it is a natural fit for them to re-create these Mexican dishes suitable for the kosher kitchen. They understand kosher restrictions and know the wonderful tastes of Mexican cooking. And we are definitely happy that they do!

The Best of Mexican Kosher Cookingcontains over 90 recipes, all accompanied by beautiful full-color photos, plus menus for a party, an easy Mexican Shabbos dinner, a summer barbecue, and tips for the perfect accompaniments to complement each dish. We especially liked the introduction – which we always read as it can contain useful information and this one does. It explains the different regions of Mexico and the cooking ingredients/spices/dishes that are associated with each region; how to stock your "Mexican" kitchen, and the different types of chili peppers and how to use them.

The recipes are clearly written, have easy-to-follow directions, and have been simplified by the authors so that "you don't have to be a master chef to create food that will make your guests think you are one."  Their goal was to "create dishes that are both authentic in taste but can be made easily by anyone who wants to step into the kitchen." And they have accomplished their goal.

We are hoping for a series of ethnic kosher cookbooks from these two so we posed the following question:
From the beginning, was a Kosher Ethnic series of cookbooks your goal?
ZM:
Yes, I wanted to take it around the world.
SD: Absolutely. All of my favorite foods are ethnic, so it just makes sense.

The Best of Mexican Kosher Cooking is the second in the series, following The Complete Asian Kosher Cookbook. We will be featuring that cookbook very soon. There are so many wonderful cookbooks available to the kosher cook and The Best of Mexican Kosher Cooking is definitely one of them – we are delighted to add it to our permanent cookbook library.

Read more of our very interesting chat with Zipporah Malka and Shifrah Devorah. They shared three delicious recipes from their cookbook. Enjoy!

Salmon in Orange Juice (Pescadores de Naranja), Mango Salsa, and Vanilla Ice Cream with Cinnamon & Chocolate Bits.

Visit Zipporah Malka Heller & Shifrah Devorah Witt on their website, MexicanKosherCooking.com. To purchase or view The Best of Mexican Kosher Cooking, click here.

April 30, 2012

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mexicankoshercover

We are continuing our conversation with Zipporah Malka and Shifrah Devorah, the mother/daughter authors of The Best of Mexican Kosher Cooking.

What was the defining moment when both of you decided to collaborate on a cookbook?
ZM:
Yes. I was already working on a cookbook with the intention of using it as a family cookbook to make the dinner process a smoother one. Then the acquisitions editor at Targum asked me to do an Asian kosher cookbook and I asked them immediately if I could use my daughter as my co-author.

SD: By trade I am a writing consultant. I was working on a client’s manuscript, ghost writing a large part of it, and I remember sitting in a café and wanting so badly to help him publish the book; he was writing it for family with no intention of taking it to a publisher. Then I thought about it and said why is it I am more committed to getting him a book deal than myself? I had a vision in that café that within a year I wanted to publish a book. When mom asked me to collaborate with her, I jumped at the chance.

Why did you pick out Mexican cuisine as the topic for your second book?
ZM:
It is my second favorite cuisine.

SD: Again, mom was the visionary, but she had my full support. We live in Israel and I can’t tell you how often I hear Americans wishing there was a Kosher Mexican restaurant here. I felt a kosher Mexican cookbook was the next best thing we could offer them. Also, we came from CA where kosher Mexican is easy to find, and we were lucky enough to enjoy lots of it. So once we were here, I started to miss the flavors of the Mexican palate. When I miss a cuisine enough I start to cook it, and one thing leads to another. That’s how we came out with two cookbooks in two years.

The book is a collection of recipes that represent different regions of Mexico. What were your criteria for determining what type of Mexican recipe would be considered for inclusion in the book?
ZM:
We started with all the recipes that we loved and had nostalgic feelings about. Then we went on to recreate traditional Mexican recipes and give them a kosher twist. Having chicken and fish dishes that would be good for Shabbat was also an important criterion in selecting and developing recipes.

SD: We closed our eyes, thought about the flavors of the past that we missed and started making a list. Then there were the classic recipes we felt should be included. So between part A and part B the table of contents was set.

Do you work on recipe creations together or do you each "do your own thing" and then discuss/test/taste the recipes?
ZM:
We work separately except I always check with my daughter to adjust the seasonings. She is a genius in that area. My strength is researching and developing recipes. My daughter is also the expert on recreating recipes from memories of food she’s eaten in restaurants.
SD: Mom said it all.

What is a little known fact about each of you?
ZM;
I love Archaeology and the ancient world is near and dear to my heart. I am also a licensed tour guide in Israel and live in Jerusalem. Another little known fact about me−my 3 ½ year old grandson calls me “Bubba.”

SD:  I really cook because I love to eat. I think that cookbook writing has come out of necessity; creating recipes has been a way of eating the food I missed from my past, and that didn’t exist in my present. I joke about myself that if I lived in a kosher metropolis like NY or LA I would be perfectly happy to eat in restaurants or order take-out every night.

What are your favorite kitchen "must have" tools?
ZM:
I am very old-fashion in many ways so I would have to say wooden spoons.

SD: I love long metal tongs and a hand-held blender.

What is your absolute all-time favorite cuisine? (one pick each)
ZM:
I love Chinese, Mexican, and Sushi.

SD: CHINESE

To read the KosherEye book review, click here.

April 30, 2012

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Editor: Batsheva Weinstein, Published by: The Fund for Jewish Education
Distributed by: Feldheim Publishers

by-coverThe beautiful cover of this recently released cookbook just draws you in. There is so much information contained in 381 pages that we tip our hat to the editor and everyone who had a hand in creating this informative, inspiring, and lovely cookbook.

From the beginning pages, one is aware this cookbook is not only about delicious recipes but also about the teaching and influence of the Bais Yaakov (House of Jacob) School Movement for girls. The history of the movement and of Sarah Schenirer, Krakow, Poland, founder of Bais Yaakov, is well written by Rabbi Avrohom Birnbaum. It is inspirational how one woman had the vision, energy, and belief to spearhead a movement in 1917 that would evolve to provide Jewish girls with an elementary and secondary school Torah education. Started in Poland, the Bais Yaakov schools would spread around the globe.

The book contains 200 recipes from women around the world whose lives have been shaped and influenced by the teachings of the Bais Yaakov schools.  Most of the recipes are accompanied by beautiful color photos by John Uher. The recipes are modern, clearly written, easy to follow and offer a wide range from appetizers to desserts including the challah recipe from Rebbetzin Batsheva Kanievksy a"h.

Included in the cookbook are Halachic Guidelines to:

  • Checking Fruits & Vegetables
  • About Wine - Helpful and Interesting Information
  • Basic Guide to Kitchen Spices and Herbs
  • Insights into Jewish Law on Kashrut and Cooking
  • Preparing, Reheating, Serving Hot Food on Shabbos
  • Cookware and Gadgets

"The idea of the Bais Yaakov Cookbook was to create a work that uplifts and enhances our Shabbos, Yom Tov, and even every day table with a higher level of Kedusha",  and they have met that goal. A wonderful addition to our kosher cookbook library, and we hope to yours, that contains everything you need in one cookbook.  What a meaningful hostess gift for the Passover holiday...or any holiday for that matter.

Enjoy the following Passover Friendly recipes for Rib Eye Steak with Mushroom Sauce, Herbed Tilapia in Lemon Butter Sauce, and Crispy Potato Roast.  We couldn't resist including this easy and refreshing recipe for Sorbet Pyramid. It is Passover friendly, but several of the ingredients may be difficult to find with Passover certification. it is definitely one that you will want to make after the holidays.

All proceeds from the sale of this book will be donated to Tzedaka (charity).

To view sample pages or to order, visit BaisYaakovCookbook.com.

April 4, 2012

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