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KosherEye Featured Cookbook

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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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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Cover_Gathered_Around_Table
Gathered around the Table
Distributed by Feldheim Publishers
A project of Netivot HaTorah Day School

This very special cookbook is from the school that published "Gatherings", one of our favorite community cookbooks ever. Our copy of Gatherings is food stained and dog-eared from frequent use. "Gathered around the Table " is the new cookbook of Netivot HaTorah Elementary School in Thornhill , Ontario. It is filled with the latest treasures from the same community, 200 contemporary kosher recipes and 100 full color photos.

Gathered Around the Table is a celebration of 21st century kosher food with an emphasis on the diversity and range of the kosher palate. Recipes are from across the globe and appropriate for everyday, Shabbos, Yom Tov or special occasions. Each recipe has been tested, and is formatted simply, with clear instructions- organized for busy cooks. We recommend this book for both beginners or for more advanced gourmet home chefs as well.

From the Netivot HaTorah Cookbook committee: "Whether sharing meals and festivals with loved ones or entertaining friends, the philosophy behind our vision is to create a library of recipes that you cherish and go back to again and again." The proceeds of Gathered around the Table will benefit the school.

Try these sample recipes:
Sweet Curry Rice
BBQ Honey Glazed Ribs
Corn Latkes


Cookbook Giveaway - 5 readers will be randomly chosen to win Gathered around the table:

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, May 11, 2015. The 5 lucky winners are: Pam Bluth, Hewlett, NY; Jeff Goldsmith, Lansdowne, VA; Chuck Sisung, Herndon, VA; Chaya Rivky Adler, Brooklyn, NY; and Esther Adler, Flushing, NY.   

If you just can't wait to see if you are the winner, you can order online here: Gathered Around the Table

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Silver_Platter_cover
Simple to Spectacular Wholesome, Family-Friendly Recipes By Daniella Silver
with Tips and Techniques by Norene Gilletz

The Silver Platter reflects its name. It shines! The book's author, Daniella Silver is a fresh new personality in the world of Jewish cooking; she understands contemporary ingredients which is evident in the book. In The Silver Platter, she presents more than 160 recipes. Working closely with bestselling cookbook author and food luminary Norene Gilletz, Daniella creates dishes that are a delight to prepare, to serve, and, of course, to eat. The Silver Platter features recipes for every occasion, from weeknight suppers to Shabbos meals to holiday celebrations.

The book shares recipes with accessible ingredients; directions are clear and easy to follow; and Norene's notes are like icing on the cake, offering her seasoned culinary experience and cooking wisdom. Stunning photos accompany each recipe, and for those health minded cooks, there is a detailed nutritional analysis listing. There are also 80 gluten free recipes.

What a match or as we say in yiddish, quite a shidduch! As it states in the book: "Daniella has an extraordinary sense of color and presentation, while Norene possesses a wealth of understanding and knowledge of kosher cooking techniques. . Bring them together, and it's like having two gourmet chefs with you in your kitchen!"

From Norene: When I first met Daniella and saw her passion and commitment, I was very excited about helping her achieve her goal of writing her own cookbook. Daniella reminded me of myself when I was her age. Daniella and I make a perfect partnership as a writing team because we each have unique strengths that merge together, resulting in one clear vision. Working with Daniella was an opportunity to use my culinary wisdom and knowledge in a productive way, making a difference for future generations.

From Daniella: After discussing the concept of a cookbook with my family, I decided to explore possibilities. I phoned Norene Gilletz a well-known local author who had published nine successful cookbooks. Both my mother and grandmother used Norene's book Second Helpings Please! as a staple in their kitchens. My heart raced as I dialed Norene's number. I thought what will she say? What I didn't know was that despite her hugely successful career, Norene is a down to earth friendly person, generous with her time and advice. It was the coming together of 2 generations- A Match Made in Heaven"...A labor of love, which took 2 years.
Follow Daniella on Facebook at Daniella Silver Cooks
Follow Norene on Facebook at Norene's Kitchen or on her website Gourmania.com.

Enjoy these sample recipes from The Silver Platter:
Cheesy Smashed Roasted Potatoes – Scrumptious, and only 4 ingredients
Balsamic Braised Brisket – Cook low and slow with lots of onions.

 

Cookbook Giveaway - A reader will be randomly chosen to win The Silver Platter 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 ended at 11:59PM, June 4, 2015.   The lucky winner is Carla Korman, Toronto, CA.

If you just can't wait to see if you are the winner, you can order online here: The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes

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Jewish Soul Food
From Minsk to Marrakesh
by Janna Gur, Schocken Books


More than 100 Unforgettable Dishes Updated for Today's Kitchen

Jewish_Soul_Food_cover_300w
Jewish Soul Food From Minsk to Marrakesh is a beautifully illustrated cookbook with over 100 authentic dishes, gathered from the Jewish diaspora. The book presents a vibrant melting pot of recipes, many of the greatest hits from the tables of our "Jewish Grandmothers", updated for the contemporary cook. ‬

‪For more than two thousand years, Jews throughout the world adapted cuisines to their needs, reflecting the influences of their neighbors and their memories from their past wanderings. However, many of these cuisines are now be on the verge of extinction, because many of these Jewish communities no longer exist. The exception to this is Israel...where there are still many cooks from  immigrant generations who know and love these dishes, and cook them regularly. "Israel has become a living laboratory for this beloved treasure of endangered Jewish food. ‬"‬‬

Janna Gur, the curator of Jewish Soul Food, is the longtime editor of Al Hashulchan, a popular food publication in Israel. A native of Riga, Latvia, she immigrated to Israel in 1974 at the age of 15.‬ She is on a mission to share precious Jewish heritage through food. She believes that the way to preserve traditional Jewish cuisine for future generations is to cook it. The diverse recipes in this collection reflect the Jewish culinary past. These are the dishes that are rooted in the Diaspora, and have been embraced by Israelis as part of the country's multicultural culinary landscape. From the author: "By cooking and serving these foods to those you love, you help to keep them alive and pass it on to the next generation". KosherEye agrees!
‪‬‬
Enjoy these Passover Friendly recipes for:
Beef and Potato Sofrito
Marochino - Flourless Almond Cookies


Cookbook Giveaway - 3 readers will be randomly chosen to win
Jewish Soul Food: From Minsk to Marrakesh

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, April 14, 2015. The lucky winners are Aileen Goldstein, Rockville, MD, Denise Morse, Burbank, CA, and Judith King, Pompano Beach, Fl.

If you just can't wait to see if you are the winner, you can order online here: Jewish Soul Food: From Minsk to Marrakesh

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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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