About this item
This first paperback edition of Jewish Cooking for All Seasons by Laura Frankel collects more than 150 creative, convenient, and seasonal kosher dishes. From everyday meals to holiday favorites, this book celebrates and updates Jewish cooking with innovative recipes that use fresh, seasonal ingredients.When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy - but that didn't mean they wanted to sacrifice flavor.Fresh and top-quality ingredients are key to Frankel's cooking at the Wolfgang Puck Kosher Catering and Caf at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she groups 150 delicious recipes by season, allowing home cooks to create wonderful meals year-round - from spring's asparagus and goat cheese lasagna and summer's heirloom tomato salad to fall's roasted butternut squash bisque and winter's braised veal shanks with Moroccan spices. Frankel also groups recipes by holidays, providing menus for Passover, Rosh Hashanah, Hanukkah, and more.Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information to heighten your guest's appreciation of the dish. Featuring Frankel's signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone looking for fresh, seasonal meals to please family and friends on any occasion will find Jewish Cooking for All Seasons an inspiring resource in the kitchen.
About the Author
LAURA FRANKEL is the former chef and founder of the Shallots restaurants. Frankel has training and extensive experience in both savory and pastry kitchens. After Frankel had a family and began maintaining a kosher home she found that there was nowhere in Chicago serving the quality of food that she knew she could offer. She opened her first restaurant in 1999 offering kosher fine dining with a produce-driven menu. Frankel opened Shallots NY in 2000 in Mid-town Manhattan. Frankel has run restaurants in Chicago and New York and has taught cooking classes across the country. She is the author of JEWISH COOKING FOR ALL SEASONS, (John Wiley and Sons) and JEWISH SLOW COOKER RECIPES (John Wiley and Sons) due out August 2009. Frankel currently serves as the Executive Chef at the Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago. An avid Green City Market fan and supporter, Frankel shares her recipes on her blog @ www.Lauraskosher.com. Before committing herself to her culinary passion, she played both alto and baritone saxophones. She taught and played professionally. Frankel has 3 children. Zachary-22, Ari-19 and Jonah-15 who all love to cook and eat great food!
