Jewish Cooking For All Seasons (Hardcover) by Frankel, Laura
Hardcover; Published 7/26/2006; 270 Pages; ISBN 9780764571848
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The recipes in this book are mouthwateringlydelicious—I know because I've prepared most of them.This exciting book thoroughly demonstrates thatkosher food can be as refined as the most exquisitegourmet cuisine. This is a real winner.—Charlie Trotter
Laura Frankel, full-time chef and full-time mother, celebrates and enlivens Jewish cooking for the holidays and meals throughout the year with this book of seasonal specialties from Shallots® restaurant, adapted for home cooks. In autumn, wow the family at Rosh Hashanah with Quince-Stuffed Veal Breast with Roasted Fennel and Apples and a knockout Chocolate Opera Torte with Chocolate Ganache, and in spring, serve an unforgettable Passover meal of Leek-Spinach Soup and Standing Rib Roast with Porcini Mushroom Crust and Mushroom-Onion Ragout.Jewish Cooking for All Seasons features 150 tempting recipes for soups, salads, starters, main dishes, and desserts—grouped by season so you can use fresh produce to its best advantage and serve unique dishes for the holidays.
Frankel's passion for the best, freshest ingredients is inspiring. Even when she writes about heirloom tomatoes at the peak of flavor or rhapsodizes about the fragrance packed into a tiny vanilla bean, she helps you genuinely appreciate the difference top-quality ingredients make in everything you prepare.
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Chuck, round, and shank cuts are best for braising, pot roast, and slow-cooking like barbecue. Look for cuts with lots of connective tissue and bone for optimum tenderness.