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The New Kosher Cover 300W
By Kim Kushner, Weldon Owen Publisher

The New Kosher is a bright, beautiful book, filled with irresistible contemporary recipes. And, the photography by Kate Sears brings each recipe to life.
In this, her second book, Kim Kushner shares a collection of easy to make and easy to source dishes with fresh flavors and wholesome ingredients in mind. The recipes are both weekday and party friendly, and many are perfect for holiday celebrations. Her food perspectives are demonstrated in the cookbook—fresh, healthy, seasonal and local.

We tried her 3 ingredient homemade pita chips with za’atar and her 5-minute sun dried tomato hummus.. Easy and scrumptious.

How we loved the one pot chicken soup with seasonal vegetables. The addition of yams and fennel make this soup unique. But as Kim says, use what you have!
Each recipe in this cookbook inspires the reader to shop and cook! We plan to include some of Kim’s dishes in our Yom Tov repertoire.

Author Kim Kushner comes from a large family. Her Moroccan-born mother was raised in Israel, in a family of eight siblings. While spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and helping to prepare family feasts.

She pursued her interest in food preparation by studying at the Institute of Culinary Education in Manhattan. She then worked at Food & Wine and Chile Pepper magazines, creating recipes for subscribers to try at home.
Kim continues to study and teach cooking. Her theory: anyone can cook, and everyone should cook. What a wonderful gift for yourself or a friend. Just as in her previous book, The Modern Menu, The New Kosher is one of those cookbooks that would be comfortable in any kitchen, kosher or not.

Try these recipes from The New Kosher:
Homemade Pita Chips with Za'atar
5-Minute Sun-Dried Tomato Hummus
One-Pot Chicken Soup with Seasonal Vegetables

Cookbook Giveaway - A reader will be randomly chosen to win "The New Kosher". 

Giveaway limited to continental U.S. only. If not living in continental U.S, you can still enter and, if selected, "gift" your prize to a continental U.S. friend or relative. The winner will be notified by email. Once notified, the winner must respond within 48 hours or the prize will be awarded to the runner-up. This giveaway ended at 11:59PM, September 16, 2015.  The lucky winners are Zack Eisner, Miami Beach, Fl; and Ann Pernikoff, Brooklyn, NY.
If you just can't wait to see if you are the winner (or just want to buy the book, you can order online here:The New Kosher

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My Broken Brain and
the Meals that Brought Me Home

Stir Cover
by Jessica Fechtor, Published by Avery, an imprint of Penguin Random House

Stir is a moving, personal story with recipes. Jess Fechtor was a seemingly fit, healthy, and happily married 28-year-old working on a Harvard doctorate dissertation. Then one day everything changed. On a routine fitness run, an aneurysm burst in her brain. She became a patient in an ICU, endured several return hospital visits, and had to work her way back to health, and to find a normal life again. The memoir takes us through her road back, the many setbacks she faced, and her eventual recuperation, along with the recipes and cooking which helped her heal.

This book was an emotional journey for us. Each page shared Jess’ challenges. Yes everyone has challenges in life; some more intense and unexpected, some chronic and long-lasting. Particularly touching was her journey to physical and emotional healing through food, the kitchen, and the unwavering support and encouragement lovingly offered by her family and friends.

We found the memoir inspiring, and the recipes that we have tried, delicious. We are cooking our way through the book and sharing one of Jessica’s favorites: Marcella’s Butter Almond Cake. Scrumptious.

Cookbook Giveaway - 3 readers will be randomly chosen to win
the cookbook stir 

Giveaway limited to continental U.S. only. If not living in continental U.S, you can still enter and, if selected, "gift" your prize to a continental U.S. friend or relative. The winners will be notified by email. Once notified, the winners must respond within 48 hours or the prize will be awarded to the runner-up.

This giveaway ended at 11:59PM, August 30, 2015.   The lucky winners are: Vicki Newell, Webster, FL; Elana Lederman, Silver Spring, MD; and Ayelet Seed, Vestal, NY.

If you just can't wait to see if you are the winner, you can order online here: Stir: My Broken Brain and the Meals That Brought Me Home

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The Covenant Kitchen
Food and Wine for the New Jewish Table
by Jeff and Jodie Morgan

   Covenant cookbook cover

According to Jeff and Jodie Morgan, we are in the midst of a renaissance in kosher dining. They point to the signs they see: a blossoming of upscale kosher restaurants and artisanal delis; the coming of age of the modern Jewish home kitchen, inspired by a new focus on International Jewish Cuisine, and the availability of good kosher wines. The KosherEye team agrees with them!

The Covenant Kitchen: Food and Wine for the New Jewish Table (Schocken) was written by this talented duo, the co-owners of Covenant Winery in Berkeley, California. Jeff is a former instructor at the Culinary Institute of America and ex-West Coast editor for Wine Spectator Magazine; Jodie is the former Executive Director of the American Institute of Food and Wine (AIWF). Neither was raised in a kosher home- so their journey is familiar but extraordinary.

Covenant wines has received accolades by kosher wine connoisseurs and mainstream experts as well, including praise as the source of "the world's finest kosher wines" by renowned wine critic Robert Parker. Jeff and Jodie believe that wine is really about eating, not just about drinking: "We rarely drink wine without food — it just doesn't happen in our house. It's all about sitting down and sharing something that tastes really good with each other, with our friends and our family."

This is a cookbook for food lovers and wine lovers...with more than 100 recipes along with wine pairings, all complemented by irresistible photographs. With more that 20 years of professional food writing and wine making experience, Jeff and Jodie share many of their favorite at home recipes in this their first kosher cookbook. The recipes are approachable, with ingredients that you will easily find.
They offer culinary makeovers for traditional foods along with many new, creative and lovely contemporary dishes. The Covenant kitchen offers a fresh spin on kosher. Who can resist Cowboy Cholent? Of course it should be paired with "big rich red wines" or their lemon rosemary pasta or their ginger sesame noodles – both to be paired with a bright lemony sauvignon blanc. This cookbook is a very special addition to the contemporary kitchen bookshelf, and is a must for wine lovers as well. From the Morgans "Our goal is to nourish our bodies with fresh, good-tasting, healthful ingredients". This book gives their readers a chance to join them in this journey, and to take a seat in their kitchen.

Enjoy these sample recipes!
Halibut Pockets with Spiced Olive Tapenade and Kasha
Apple-Stuffed Rosemary Roast Chicken with New Potatoes

 

Cookbook Giveaway - Three readers will be randomly chosen to win The Covenant Kitchen Cookbook
 

Giveaway limited to continental U.S. only. If not living in continental U.S, you can still enter and, if selected, "gift" your prize to a continental U.S. friend or relative. The winners will be notified by email. Once notified, the winners must respond within 48 hours or the prize will be awarded to the runner-up.

This giveaway ended at 11:59PM, July 21, 2015. The lucky winners are Ilene Spector, Upperco, MD; Tina Woods, Hemet CA; and Deborah Krupnick, New York, NY.

If you just can't wait to see if you are the winner, you can order online here: The Covenant Kitchen: Food and Wine for the New Jewish Table

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Jeff and Jodie Morgan have collaborated on seven previous cookbooks, most of them for wineries or restaurants, but their latest, "features the kinds of dishes they are likely to make at home. Many have nothing Jewish about them but are easily made kosher, and some are twists on old Jewish classics, like the gefilte quenelles with braised leeks and lemon zest, and the fish soup with matzo balls and aioli.

 

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Audrey at Home (GIVEAWAY)

Audrey at Home
Memories of my Mother’s Kitchen

AudreyHome sized 300w
By Luca Dotti with Luigi Spinola
Harper Design/Harper Collins Publishers

In this beautifully written book, Luca Dotti presents an intimate biography of his beloved mother, the woman we knew as the famed actress Audrey Hepburn. We all remember this elegant lady – but Luca did not admire her for her work, her clothing, or her celebrity, he admired his beloved mother for their close, warm, loving at home relationship. And where better than to focus a book of memories, than in the family kitchen.

Luca offers a “kitchen table biography” sharing intimate recollections, photos, thoughts and tastes of what it meant to grow up with Audrey, the values she imparted to him, their family life, and their global travels. He presents a selection of recipes –which he feels portrays her life and personality: “the pasta she brought along in her suitcase when she traveled, the ice cream she devoured on afternoons spent with best friends, and everything edible she could bring forth from her beloved garden.”

We learn that Audrey suffered loss and starvation as a child during WWII, and she spent her life intent to restore what she had lost…home, family and security. Her family was part of the resistance, and the Nazi occupiers rationed food to punish the people. Audrey recalled eating nettles, boiled grass and tulips and was almost in a complete state of infection and starvation when the liberators arrived and the war ended. At one point she was no longer able to stand. and suffered from edema and anemia.

For us, the most moving part of this story was Audrey’s words about The Diary of Anne Frank. When she herself read the book she said, ”That child had written a complete account of what I had experienced and felt”. The difference was that she remained inside, and I could be outside. When reading the diary, Audrey found a reference to the execution of her uncle Otto, one of the first civilians murdered by the Germans. She recalled, “When I would go to the train station, there were cattle cars packed with Jewish families, old people, children. We did not yet know that they were traveling to their deaths. People said they were going to the “countryside”. It was very difficult to understand, for I was a child. All the nightmares of my life are mixed in with those images”.

So dear readers, this is not just a book of recipes, though it has some outstanding ones; nor simply a book about a glamorous, iconic movie star. It is a book filled with history, humor, sadness, terror, love, laughter, and treasured heirloom family foods. Join Audrey, her family and her close friends at their kitchen table.

The author, Audrey Hepburn’s son Luca Dotti, lives in Rome with his wife and 3 children.

Try these recipes from Audrey at Home:
Spaghetti Al Pomodoro
Chocolate Cake with Whipped Cream

 

Cookbook Giveaway - 3 readers will be randomly chosen to win
the cookbook Audrey at Home 

Giveaway limited to continental U.S. only. If not living in continental U.S, you can still enter and, if selected, "gift" your prize to a continental U.S. friend or relative. The winner will be notified by email. Once notified, the winner must respond within 48 hours or the prize will be awarded to the runner-up.

This giveaway ended at 11:59PM, August 11, 2015.   The lucky winners are: Etti Shapiro, Hollywood, FL; Judith King, Pompano, FL; and Didi Schwab, Cleveland Heights, OH.

If you just can't wait to see if you are the winner, you can order online here: Audrey at Home: Memories of My Mother's Kitchen

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Vilna_Vegetarian_Cover
By Fania LewandoSchocken Press in New York (a division of Random House)
Translated from the Yiddish and annotated by Eve Jochnowitz.

How we treasure our vintage cookbooks – a reflection of culinary history and food traditions. The Vilna Vegetarian Cookbook is such a treasure, and now holds a special place in our cookbook library. From Joan Nathan "Fania Lewando was a trailblazer, she had style, everything you read gives you a sense of the life that was, and the life that was lost, and the life we should all live."

The Vilna Vegetarian Cookbook was written in 1938, in Yiddish by Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania. Born in Poland in 1887, Fania and her husband, Lazar, settled in Vilna. She spent much time holding cooking classes to educate Jewish women about cooking nutritiously and with fresh flavors.

The Vilna Vegetarian Cookbook or as it was known in Yiddish "Vegetarisher Dietetisher Kokhbukh" (Vegetarian-Dietetic Cookbook) was a trailblazer. Written 75 years ago, and sold throughout Europe, it has now been translated into English by Yiddish scholar, Jewish culinary historian and food lecturer Eve Jochnowitz.

From the Jewish Forward - watch an interview with Eve Jochnowitz in Yiddish and English:

Video_talk_with_Eva_Jochnwitz_play

At its publication in 1938, the cookbook was unlike any that had come before. Its 400 vegetarian recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel). It introduced vegetables and fruits that had not been familiar to the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Lewando was a cooking pioneer; her book did not include any meat recipes. Not even one. When we read her chapter on cutlets, all we could think is that these are now called veggie burgers. The photos in the book are also unique. Accompanying many of the recipes are beautiful full-color drawings of vegetables and fruits that had originally appeared on bilingual (Yiddish and English) seed packets.

Fania_Lewando_400wLewando and her husband died during World War II, and it was assumed that most copies of her cookbook had vanished along with European Jewry. However, a beautiful story has emerged about the rediscovery of the manuscript. A couple attending an antiquarian book fair in England in 1995 found a copy and donated it to YIVO, the New York-based center for the study of Yiddish-speaking Jewry. And then, YIVO supporters Barbara Mazur and Wendy Waxman were taking a class at the Institute. After an instructor showed them the book, the two launched a campaign to have it republished. Jewish Cooking historian and cookbook Joan Nathan assisted the pair in making this happen. YIVO commissioned a translation of the book, making Lewando's "charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them".

The cookbook is instructive, creative and touching. Reading and cooking these innovative recipes written for "a time gone by" stirs emotion. To picture the visitors who signed the restaurant guestbook, is also stirring, – Many of the diners were celebrities of the time, including photographer, Alter Kacyzne, Yiddish poet, Itzik Manger, and artist Marc Chagall. Lewando's intelligence, foresight, knowledge and confidence come across in this translation. She was a forward thinking vegetarian cook, a healthy food and nutrition advocate and a fresh flavor chef way ahead of her time. Her recipes and insights have transcended the years. As we said, think veggie burger!

Excerpted from THE VILNA VEGETARIAN by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Fania Lewando's Vegetarian Cauliflower Cutlets
(1938 version of a Veggie Burger)

Cauliflower Cutlets
Excerpted from The Vilna Vegetarian Cookbook by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Cook a cut-up large head of cauliflower in salted water, and push through a food mill or puree in a food processor. Add 2 tablespoons melted butter, 4 tablespoons bread crumbs and 3 eggs. Mix well and shape into cutlets. Mix 2 eggs with bread crumbs, dip the cutlets, and fry in butter until brown. Serve with stewed carrots

Chickpea Cutlets
Fania Lewando's Vegetarian Chickpea Cutlets
(1938 version of a Veggie Burger)

Excerpted from The Vilna Vegetarian Cookbook by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

After soaking them overnight, cook 3 cups dried chickpeas until soft. Push them through a food mill or puree in a food processor. Add 3 raw eggs, some salt, 4 tablespoons bread crumbs and 3 tablespoons melted butter. Shape into cutlets, dip in bread crumbs and fry in butter until brown. You may also serve some boiled, thinly sliced potatoes along with these.

Spinach Pâté
A vegetarian dip or shmear
Excerpted from The Vilna Vegetarian Cookbook by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Wash and cook 1 pound spinach. Place in a colander, and squeeze out the water. Then add 3 onions fried in [olive] oil, 4 hard-boiled eggs, 2 apples, 4 tablespoons bread crumbs, some salt, and 5 tomatoes. Purée everything in a food mill or food processor. Stir in 2 raw eggs and ½ cup olive oil. Grease a pan with oil, put in the batter, cover tightly, and bake in a hot oven ½ hour. Then spread it onto a flat plate to cool. Serve spread on rolls or buns with butter.

Lewando_leeks_E

 Leek Appetizer
Excerpted from The Vilna Vegetarian Cookbook by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

This recipe calls for butter, but we suggest substituting olive oil for a parve version.
Cut 3 large leeks and 2 Spanish onions into small pieces, and sauté in butter (2 tablespoons). Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallion, and (chopped fresh) dill. Add 2 raw eggs and some salt (1/2 teaspoon) and mix well. Melt 2 tablespoons butter in a pot, and add the leek mixture. Cover well, and bake 1/2 hour. Serve sprinkled with dill.

From the translator (For best results, sauté the leeks and onions slowly over a low flame. It will take about 20 minutes. None of the recipes in this collection specifies an oven temperature, for the simple reason that temperature in the wood or coal ovens of that era could not be easily adjusted. A moderate oven of about 350 degrees works for most of the recipes unless otherwise specified

 

To the Housewife: A Few Words and Practical Advice
Fania Lewando launched her cookbook with an introduction whose title translates as: "To the Housewife: A Few Words and Practical Advice."
One must strictly observe the following directions:

1.   "The produce must be of the best quality. There is only a small difference in price between the best and worst produce, but in cooking there is a great difference, in taste as well as nutrition."

2.   "One must use clean utensils." Lewando cautioned that enamel utensils should have no scratches, "because this is harmful to health."

3.   "Use only centrifuge butter (clarified butter) for frying, baking and other cooking." Lewando preferred it over handmade. "It is not true that hand-churned butter is richer. The machine is more efficient than the hands."

4.   "Throw nothing out; everything can be made into food." Save vegetable cooking water for soups, she advises in one example.

5.   "Prepare everything precisely as instructed in the recipes, and do not rely on others. All these foods can be easily made, because I have tested each recipe several times."

Lewando's promise to readers: "I have the fullest satisfaction in the knowledge that my cookbook is practical and that it will be very useful to every housewife in her daily life."

Cookbook Giveaway - Two readers will be randomly chosen to win
The Vilna Vegetarian Cookbook 

Giveaway limited to continental U.S. only. If not living in continental U.S, you can still enter and, if selected, "gift" your prize to a continental U.S. friend or relative. The winner will be notified by email. Once notified, the winner must respond within 48 hours or the prize will be awarded to the runner-up.

This giveaway ends at 11:59PM, Month Day, Year.   Enter to win below:

If you just can't wait to see if you are the winner, you can order online here: ENTER AMAZON LINK

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KosherEye
Featured Cookbook

cookbookotwlogosm

We have searched the world of cookbooks and selected some of the most exciting, enticing, fun, entertaining and informative to share in our popular feature Featured Cookbook.

Some of these cookbooks have recipes with non-kosher ingredients. No worries! KosherEye and our team of cookbook authors, chefs and foodies will help you convert these ingredients to kosher substitutes. In fact we are providing an initial, basic list of kosher substitutions for you.

Attention Cookbook Writers and Media: If you would like KosherEye to consider your cookbook for feature, send a note to contactKoshereye@gmail.com.

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