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KosherEye Featured Cookbook

The New Passover Menu
by Paula Shoyer, Sterling Epicure Publishing

h_shoyerpaula_350wHow we love Paula Shoyer's new cookbook – which is a culinary celebration of Passover, a joyous collection of creative holiday recipes. In her 3rd publication Paula, who is known for her expert baking repertoire, shares innovative recipes to help every level of cook shine and succeed in the Passover kitchen. Her recipes, some updated traditional favorites, along with some new creations, are all a celebration of Passover cooking.

The New Passover Menu presents 65 globally inspired recipes for the Seders and all eight days. We read the book cover-to-cover and enjoyed Paula's nostalgic family memories, while we learned from her chef's tips, cooking advice and shortcuts. (Did you know that in lieu of flour you could dredge meat with potato starch or matzo cake meal before browning?) We've already gone shopping for ingredients to make some of her dishes. The recipes are easy to follow, and well organized.

The recipes are varied. Some are re-invented Shoyer family favorites, some are classics, and some are new. All have been re-imagined and presented with a chef's gourmet touch, and fabulous photographs. We can't wait to get our Passover ovens revved up for: Frittata with Broccoli and Leeks, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, and Sweet Potato Tzimmis. There are also fifteen of her famous desserts (many gluten-free), including Opera Cake and Triple Chocolate Biscotti. YUMM!

Another reason we like this book, although all of the recipes are Passover friendly, some will likely become year round staples. The New Passover Menu by Paula Shoyer is a KosherEye gift yourself, gift others selection.

Try these recipes from The New Passover Menu:
Garlic-Marinated Steak with Onion Jam
Ratatouille

Paula Shoyer is the author of The Holiday Kosher Baker (Sterling 2013) and The Kosher Baker: (Brandeis 2010) and is a contributing editor to several publications. Paula graduated from the Ritz Escoffier pastry program in Paris, and now teaches French and Jewish baking classes in the Washington, DC area and conducts baking demonstrations around the world. She has appeared on Food Network's Sweet Genius and is a frequent TV news show guest. Visit Paula at her website paulaspastry.com.

Cookbook Giveaway - A reader will be randomly chosen to win The New Passover Menu  

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, March, 23, 2015.   Enter to win below:

If you just can't wait to see if you are the winner, you can order online here: The New Passover Menu

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Spiritual Kneading through the Jewish Months
Building the Sacred through Challah
By Dahlia Abraham-Klein, Shamashi Publishers

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Challah, we love it because of tradition, we eat it because it is delicious and we make it because it is a mitzvah, a spiritual connection to G-d, especially for Jewish women. The time we spend kneading challah is a sacred time.

From Dahlia Abraham Klein: "Every week before Shabbat in the sanctuary of observant Jewish homes, we are graced with a special capacity to meditate and to converse with God while kneading dough to make challah. The kneading is an action meditation, best understood as the performance of commandments and rituals. While meditatively kneading, you can clear the mind for a holy intention and open the channel as a springboard to reach G-d."

Spiritual Kneading though the Jewish Months presents a collection of challah recipes, Jewish spiritual insights, and Torah study as it relates to each Jewish month, specifically Rosh Chodesh, the new month. The purpose of the book is to enhance women's spiritual growth via the tradition of challah baking--while meditating on and learning about the Jewish theme of the month. The book gives an extensive history of Rosh Chodesh, the renewal of the moon, and why it's traditionally been a woman's holiday and a time to knead challah in the quiet of one's own home or even better, as part of a group. It covers all twelve months of the Jewish year, with specific Torah text for each month, as well as a challah recipe that relates the Torah theme of that month. Spiritual Kneading integrates body and soul, the ethereal and the physical. We found it inspiring, meaningful, elevating . . .  and yes, delicious.

Each Jewish month includes a meditation to accompany the kneading of the dough -- along with sources, ideas, and questions to consider for one's own personal spiritual growth or to be discussed in a group while the challah dough is rising. Spiritual Kneading provides a yearlong journey-- a meaningful experience, whether done alone at home, or accompanied by others, while lovingly shaping the physical dough. It is a beautiful collection of sacred thoughts and recipes, and should have a treasured place in the Jewish home.

Try Dahlia Abraham-Klein's basic challah recipe:
Basic Challah Recipe with Dry Yeast

Cookbook Giveaway - A reader will be randomly chosen to win Spiritual Kneading through the Jewish Months 

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, March, 10, 2015.   The lucky winner is Susan Sharf, Denver, CO.

If you just can't wait to see if you are the winner, you can order online here:  Spiritual Kneading through the Jewish Months: Building the Sacred through Challah

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Silk Road Vegetarian
By Dahlia Abraham-Klein, Tuttle Publishing
Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook

Review by guest columnist Sarah Hodge

In "Silk Road Vegetarian" Dahlia Abraham-Klein has compiled over 120 vegetarian, vegan, and gluten-free recipes that serve as an exploration and a celebration of the foods from the Silk Road, from elegant jeweled polos / palaus, curries and dal, Persian kookoos and soups/stews, stuffed veggies to shawarma-spiced potatoes, curried veggies, and a wealth of light desserts.

Along the way, you'll read about Dahlia's culinary pilgrimage and her family's roots in Persia, Afghanistan, Bukhara, India and Israel. The book begins with a compact illustrated guide to the spice pantry, tips on basic preparation for tofu, legumes, rice and quinoa, along with handy illustrated cooking instructions to the various types of rice available. She shares an excellent guide to food preservation via freezing, that gives a step-by-step overview of various cooking and storing methods.

You'll find quick and basic staples like hummus, tahini, harissa, za'atar, and chutney; light appetizers including stuffed grape leaves, kookoo (herb frittata), Sephardic leek patties, and an amazing Indian red lentil falafel. There are many fresh salads like orange and fennel, minted beet salad, curried spinach salad with apples and grapes, and roasted veggies. Curries and hearty stews tend to dominate the main dishes, including curried lentil burgers, chickpea and lentil curries and quick and easy veggie sides.

The chapter on desserts offers many lighter (mostly vegan) options, including several rice puddings, parfaits, quick breads, and fruit-based desserts. The instructions are clear, and most of the ingredients should be commonly available at your supermarket.

Silk Road Vegetarian offers many new, quick and healthy recipes. The exotic spices will transport your taste buds. Gorgeous full-color photos illustrate about half of the recipes, and there are step-by-step photos for some of the techniques, making "Silk Road Vegetarian" approachable for any level of cook. Take your tastebuds on a culinary adventure along the Silk Road.

Visit Dahlia Abraham-Klein at Silkroadvegetarian.com.

Sarah Hodge, guest columnist, is an Amazon.com Top Reviewer specializing in cookbooks. "I've been vegetarian for over ten years, and am always looking for creative, healthy ways to spice up my cooking. I've taught students from more than 100 countries, including many from Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan) who were eager to share their languages and cuisines with me. However, there are very few cookbooks that focus on this region, even less so from a vegetarian context, so this is one cuisine that remained relatively unknown to me."

Sara can frequently be found taking cooking and baking classes and cultivating her collection of more than 300 cookbooks. You can read more of Sarah's featured cookbook reviews and cooking adventures at her blog www.bundtlust.com ).

Begin your journey along the silk road with these sample recipes:
Bukharian Vegan Chopped Liver
Persian Green Frittata
Swiss Chard Pilaf

Cookbook Giveaway - 3 winners will be randomly chosen to win a copy of Silk Road Vegetarian by Dahlia Abraham-Klein
  

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, February 8, 2015.  Enter to win below:

If you just can't wait to see if you are the winner, you can order online here: Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook [Vegetarian Cookbook, 101 Recipes]

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Plenty More
By Yotam Ottolenghi Copyright 2014 Ten Speed Press
an imprint of Random House LLC
Photography by Jonathan Lovekin

Yotam Ottolenghi is an inventor – a food innovator. His flavors, ingredient combinations and food visions are new, fresh and simply sensational. His strokes are like food artistry, but without pretension.

In Plenty More, Ottolenghi picks up where he left off in Plenty, and expands even further into the ever-widening world of vegetables, grains and legumes, while he explores and enhances his dishes with new and unexpected herbs and spices. He shares cooking tips and techniques and imparts creative methods for preparing his most-loved ingredients. Once again, Ottolenghi provides a cookbook masterpiece, a tribute and guide to vegetarian cookery. The gorgeous photography and recipes go hand in hand.

If you are looking for a cookbook with few ingredients for each recipe, or as we say, not a patchke, this book is not for you. However if you are interested in a spectacular, delicious guide to  vegetarian dishes, although they may take some effort, preparing them will be worth your time. Plenty More is both a beautiful and brilliant cookbook!

Yotam Ottolenghi is an admired and accomplished chef who grew up in Jerusalem. He now lives in London. This is Ottolenghi's third book. His first, the popular cookbook "Plenty," was focused on creative vegetarian cooking. His second "Jerusalem" interpreted the legendary flavors and foods of its namesake city

Here are 2 recipes from Plenty More:
Cauliflower Cake
Honey-Roasted Carrots with Tahini

Cookbook Giveaway - A reader will be randomly chosen to win:
Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi

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, February, 24, 2015.  The lucky winner is Natalie Cartledge, Aurora, CO.

If you just can't wait to see if you are the winner, you can order this and other Ottolenghi cookbooks online here:

○ Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
○ Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
○ Jerusalem: A Cookbook
○ Ottolenghi: The Cookbook

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By Aviva Kanoff

Described as the "Indiana Jones" of kosher cooking, Aviva Kanoff is a graduate of the French Culinary Institute and has spent years as a personal chef. She is an adventurer, and she travels the world searching for food and art. She is also an avid photographer, a painter and a creative cook. According to her publicist, "I have worked with Aviva for a few years now and she often responds to my emails with a brief "I will be in Vietnam soon" or a request to reschedule an interview since she is "planning some time in Spain. . ." Aviva's cookbooks are gluten free and kosher but they present recipes far from the usual fare. She is passionate about sharing her food discoveries.

Gluten Free Around the World is her 2nd cookbook. (Her first was the award-winning No Potato Passover.) The recipes are global — and they take us on an exotic culinary journey to distant lands. Along with spectacular photos, she recreates and shares recipes from destinations such as Ecuador, India, Cambodia, Thailand, Morocco, France, Ireland, Croatia, Israel and more. Join her in her gluten free travels and explore new cultures as she replicates authentic tastes and flavors from around the world.

Enjoy these sample recipes:
Beef Tacos - Ecuador
Baby Bok Choy with Garlic & Ginger - Vietnam
Moroccan Chicken - Morocco

Cookbook Giveaway - A winner will be randomly chosen to win: Gluten Free Around the World

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, January 25, 2015. The lucky winner is Caroline Castillo, Alburquerque, NB

If you just can't wait to see if you are the winner, click to order online: Gluten Free Around the World

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KosherEye
Featured Cookbook

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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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