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Smitten_Kitchen_CookbookThe Smitten Kitchen Cookbook
Deb Perelman
Recipes and Wisdom from an Obsessive Home Cook
Alfred A Knopf Publisher

If you have never visited the award-winning popular online blog smittenkitchen.com, you are missing one of the most informative and entertaining food blogs on the Internet. And now, Deb Perelman, a self-taught home cook and photographer has written her first cookbook.

Originating in her tiny New York City kitchen, the book offers 100 + recipes and 300 full color photos. In The Smitten Kitchen Cookbook, Deb delightfully shares her recipes, tips, anecdotes, stories and friendly advice. She believes that there are "no bad cooks, just bad recipes", and that "cooking should be a pleasure ...and the results delicious". The book offers much new material (85%) and along with a few recipes (15%) adapted from blog favorites. Primarily vegetarian, some recipes do contain meat and fish. All can be made kosher friendly. As Deb herself explains she is somewhat of a picky eater--not really a fish fan, dislikes cold soups, and went through a vegetarian phase as well!

She relates to her readers in a warm, approachable way – as a mentor, doing her best to take the apprehension and fear out of trying to cook a new dish, or tackling a new recipe. And speaking of her recipes, most in the book are created with easy to find, budget friendly ingredients.

What do the critics say?
From Booklist
"Wildly popular food blogger and self-proclaimed 'obsessive' self-taught cook and photographer [Deb] Perelman's exhaustive research in her tiny NYC kitchen yields some—lucky for us! —spectacular results in beautiful full color."

Publisher's Weekly "This fearless home cook's humorous anecdotes and delectable photos make for a food blog–gone–book that translates beautifully into any kitchen and fulfills Perelman's promise to help cooks prepare food that both 'she and you will love."

KosherEye cheers Deb's creativity, talent and obsessive desire to cook and share. Her warmth, sincerity, humor and down to earth attitude make this cookbook great fun to read, and to use. By the time you cook your way through– you and Deb will be best "buds"! You will get to know her son Jacob, her husband Alex and feel welcome in her kitchen. At least that's how we feel.

KosherEye Notes: Although there are a few recipes which include non -kosher ingredients, Deb suggests that these ingredients (i.e. bacon or pancetta), which add a crispy/salty accent, can be omitted, and the dish will still remain "balanced and excellent."

Enjoy Deb's recipes for Zucchini Ribbons with Almond Pesto and Flat Roasted Chicken with Tiny Potatoes.

Win the Book ...We thank Alfred A. Knopf Publisher for sponsoring this week’s Cookbook of the Week and the FREE Giveaway!

To enter to win the cookbook: Email us - click: ContactKosherEye 
and put your name and the name of the cookbook in the message box. Giveaway ends midnight, April 21, 2013. Good luck!
Our happy winner is Ellen Schabes, Passaic, NJ.

Buy the book,The Smitten Kitchen Cookbook for your cookbook library or as a gift!

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Recipes Remembered
A Celebration of Survival

recipesremembercoverBy June Feiss Hersh
Ruder Finn Press in association with the Museum of Jewish Heritage

The opening page of this remarkable book is dedicated to "those who are here, and those who are not. I am forever humbled and honored to share your stories and recipes."  Those poignant words by Hersh so aptly express our feelings after reading their stories and the recipes they shared.  A collection of cherished heirloom recipes which reflect our Jewish heritage – journeying through the kosher kitchens of Poland, Austria, Germany, Belgium, France, Hungary, Czechoslovakia, Romania, Russia, the Ukraine, and Greece. Even more so however, the recipes mirror the lives of survivors and the families that lived to share them. The stories are poignant, horrific, heartwarming recollections of life in Europe before, during, and after the Holocaust.

We suggest that Recipes Remembered is just as much a memorial to a time gone by, as it is a heritage cookbook. It is a storybook filled with delicious, meaningful recipes – some taken directly from stained index cards, from memory, and some lost but interpreted by 24 contemporary chefs. Your entire purchase of the book helps to safeguard this precious culinary history, share the legacy, and to benefit the Museum of Jewish Heritage.

Mike and Frania Faywlowicz, Poland (Sadly Frania passed away prior to the book’s publication) :Frania's Meat and Potato Cholent recipe.

Freda Lederer, Hungary: Passover Stuffed Cabbage

Dr. Ruth Westheimer, Germany: Celebration Cake

June Hersh is a graduate of the University of Pennsylvania. After two decades working in the family business, she found a new passion – Hersh combined her talent for cooking/writing, with her dedicated support of the Museum of Jewish Heritage by writing this book. She lives in New York with her husband and is currently working on her third book.

KosherEye Notes:
Susie Fishbein’s
eloquent book jacket quote says it all:
June Hersh offers us a rare gift in this cookbook.  It is a testament to the Jewish human condition and its ability to transcend the past and move forward without forgetting. The survivor's stories of deep love and great loss moved me.  The understanding that for many, these recipes are all that remains of large, close, precious families takes my breath away. The juxtaposition of their brave stories with recipes only makes what they endured even more unimaginable.  May the food of their memories nourish our spirits"

Win the Book ...We thank Ruder Finn Press in association with the  Museum of Jewish Heritage for sponsoring this week’s Cookbook of the Week and the FREE Giveaway!

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, April 7th, 2013.

Buy the Book...Recipes Remembered for your cookbook library, or as a gift!

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thebluechaircookbookcoverThe Blue Chair Jam Cookbook
by Rachel Saunders
Andrews McMeel Publishing LLC

There is something homey, comforting, and welcoming about making homemade jam, jelly, and marmalade and that is the feeling conveyed in Rachel Saunders The Blue Chair Cookbook. But the contents, techniques, and recipes are totally modern and describes Saunders’ long love affair with all things fruit.  Introduced to a wondrous array of fresh fruits during her collage studies in France, upon her return to California, she began experimenting with making fresh fruit desserts. Not able to eat all of her creations, she decided to try jam making and thus began her intense drive to create jams and marmalades whose taste and texture she deemed perfect.

The Blue Chair Cookbook contains 120 original jam, jelly, and marmalade recipes accompanied by Sara Remington's beautiful color photos. Saunders shares her technical preserving knowledge and clearly describes and illustrates each stage of cooking and testing for doneness, and addresses a wide array of ingredient questions about individual fruits and types of preserves. Her passion for using fresh seasonal and local fruits, which require less sugar, is the basis for presenting the recipes seasonally by fruit, with the recipes arranged month-to-month. These are not your usual recipes but are creative and exciting and some have the addition of herbs and spices:  Strawberry Jam with Aged Balsamic & Black Pepper, Italian Plum & Cardamom Conserve, Cranberry-Orange Marmalade, Early Girl Tomato Jam, Lemon Marmalade and Blueberry Jam with Mint.

Saunders’ voice is clearly contained in each recipe with added suggestions for variation, encouraging home cooks to prepare unique creations that express their own style. Also included are:

  • Preserving:  Process & Equipment. Clear descriptions and illustrations featuring each stage of cooking and testing for doneness
  • An in-depth section examining different fruits and their variety from a jam-maker's perspective.

The Blue Chair Cookbook was a James Beard Foundation Awards 2011 Nominee for Best Photography.

Rachel Saunders is the owner and founder of Blue Chair Fruit Company and teaches jam and marmalade making. She studied France and the French language at Smith College and La Sorbonne˗Paris IV and lives with her husband in Oakland, California.

Try these recipes for East Coast Blueberry Jam and Children's Strawberry Jam.

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


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, March 3rd, 2013.

Congratulations to the Winner – Rivkah Tuttle

Buy the Book...The Blue Chair Jam Cookbook for your cookbook library, or as a gift!

KosherEye Notes:
Where to begin – what a fabulous book! If you love to make jam and marmalade – or want to start making them – this is the book for you. It is all–inclusive and contains everything you need to know on the subject. Granted, it is a large book but it is full of wonderful information. Our favorite find in the book was Saunders’ approach to glass jar sterilization. She does not use the water bath method but uses the oven to sterilize the jars – an old approach that she has modernized.  We love this technique as it is so much easier and the end results are the same. The introduction, with its beautiful color step-by-step photos, is an education on jam making. This book is a treasure and a gift yourself, gift others selection – plus it is a "keeper" in our cookbook library.

Meet Rachel Saunders.  Read more on jam making with Rachel Saunders and the Mauviel 1830 Hammered Copper Jam Pan.

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Passover_Made_Easy_300Favorite Triple-Tested Recipes
by Leah Schapira & Victoria Dwek
Artscroll Shaar Press 

Two dynamos equal one amazing cookbook! Relaxed, fun, friendly packed with ideas ... just like its authors.
Leah Schapira, author of the bestselling cookbook, Fresh & Easy Kosher Cooking, co-founder of Cookkosher.com and self taught cook, has teamed up with Whisk managing food editor and journalist Victoria Dwek to create Passover Made Easy, a cookbook that puts the "wow" and the "easy" into Passover meals. These two women (we don't think that they ever sleep) have collaborated on a creative, contemporary and practical cookbook offering simple recipes and do-it-yourself ingredients that most cooks will welcome in their Passover kitchen.

Passover Made Easy offers readers relevant culinary information, useful preparation tips, 60 Passover friendly recipes, full-color photos for each dish, plating and serving suggestions, and wine pairings advice. There are recipes for Seders, Yom Tov entertaining, and casual meals on intermediate days. The ingredients are easy to find and all but four of the 60 recipes in the book are gluten-free (non-gebrokts). 

Many of the recipes are inspired or adapted from family and blogger friends. The book is divided into sections such as the building blocks  which includes basic recipes for homemade mayonnaise, Passover crumbs, crepes and more − to food for the kiddies like "Matzaroni and Cheese", to sections on Seder dishes and desserts. According to Leah, in a 60-recipe book, the authors really had to LOVE a recipe to include it. More good news, Passover Made Easy is the first in a series of "Made Easy" books planned for publication in 2013 and 2014.

And the critics say: "witty, delicious, friendly, go-to resource, relaxed, fun, modern, for both beginners and pros"... KosherEye says: Win it or Buy It! This cookbook is a must for your Passover library.

KosherEye note: We believe that the decision to make this a soft covered cookbook was a wise one. It makes the book more cost effective and space friendly in a bookshelf or when those Passover dishes are stored away in boxes.

Try this recipe for a Basic Passover Crepe.

Win the Book ...We thank Artscroll Shaar Press for sponsoring this week’s Cookbook of the Week and the FREE Giveaway!

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, March 10, 2013.

Buy the Book...Passover Made Easy Cookbook for your cookbook library, or as a gift!

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HelenCover260x420Helen Nash's NEW KOSHER CUISINE
By Helen Nash
The Overlook Press

Helen Nash's NEW KOSHER CUISINE features many new and imaginative fusion recipes The book is a mixture of old and new, with an emphasis on nutrition. Particularly unique are her signature dishes, based on traditional Eastern European cuisine.

Helen Nash was born to a rabbinical family in Cracow, Poland, and arrived in the United States as a teenager in 1949. During the Second World War, along with her parents and sister, she spent some of her childhood in labor camps in Siberia and Central Asia. Many of her signature recipes reflect her Eastern European heritage. Helen Nash's New Kosher Cuisine is her third cookbook. She has spent most of her life in New York City and studied with world-famous cooks including Marcella Hazan,and Millie Chan. An accomplished lecturer and teacher, she has given demonstrations at New York University and the De Gustibus cooking school at Macy's, as well as at numerous Jewish organizations and centers.

The book features over 200 recipes, appropriate for weekday dinners, holiday meals, and entertaining, It is meant to be a "go to" cookbook for healthful, uncomplicated cooking, for all dedicated cooks, kosher or not. Both the novice as well as the experienced cook can learn from Helen Nash. There are inventive and creative choices for both vegetarians and meat-eaters. Helen Nash does not believe that "Jewish food should be all about gefilte fish and chopped liver". The recipes in New Kosher Cuisine include many ingredients that have only recently become available to kosher cooks.

From the Critics:
"Her passion for cooking—and for easy-to-follow techniques—shines through her new book. By incorporating exotic ingredients like wasabi powder and panko into kosher cuisine, Nash has created recipes that are deeply respectful of tradition, but at the same time exciting, sophisticated and modern."
– Jean-Georges Vongerichten, award-winning chef, author and restaurateur

"Helen Nash is a legendary cook, and her new collection of recipes is extraordinary.
– Arthur Schwartz, Jewish Home Cooking

"Indispensable for cooks of any level."
– Publishers Weekly

Enjoy these recipes: Rice Salad – a Japanese-style salad that can be a meal in itself, and Beet Soup – which can be served hot or at room temperature 

Win the Book ...We thank The Overlook Press for sponsoring this week’s Cookbook of the Week and the FREE Giveaway!

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, February 24th, 2013.

Congratulations to the Winner – Caryl Lee

Buy the Book...Helen Nash's New Kosher Cusine for your cookbook library, or as a gift!

KosherEye Notes:
KosherEye recommends this book because of the exceptional collection of recipes, the simple, straightforward advice on technique and tips on stylish presentation. In the words of famed food critic, Craig Claiborne, Helen Nash offers recipes that are "seamlessly kosher and endlessly inventive". We agree!

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