Cookbook Corner

SIMPLY GOURMET MAKES GOURMET COOKING “SIMPLE!”

 

gourmet on your plate! Simply Gourmet — the title says it all. Open this beautiful cookbook and prepare to be transported to the wonderful world of Rivky Kleiman’s SIMPLE to prepare yet GOURMET in taste recipes. Rivky is the co-author of the very popular Bais Yaakov Cookbook and is celebrated in the kosher culinary world for her passion in presenting recipes that really work.
Simply Gourmet (ArtScroll Shaar/May 2019) features over 135 recipes from appetizers, salads, and brunch, lunch & beyond, to soups, fish, meat, poultry sides, and desserts. Each of Rivky’s recipes is beautiful to serve, delicious to eat, and, with its clear instructions and easily available ingredients, so simple to prepare!
“Life has become so fast paced that one aspect of my goal in creating this cookbook is to alleviate the stress of feeding families in record time,” Rivky says. “I wrote this cookbook after being urged by friends and readers for a complete cookbook with easy, doable recipes that simply work! My style and niche have always been traditional leanings with an updated twist. I tried very hard to develop recipes that will work with our very fast-paced society, where the average home cook has the desire to turn out nutritious and delicious meals but always is short on time.”

Some of the delicious recipes found in Simply Gourmet are:

– Duck Confit Crostini with l’Orange Glaze
– Malawah Calzones
– Fully Loaded Veggie Burgers
– Onion and Mushroom Crepe Pie
– Pitaya Bowl
– Spinach and Cheese Crispy-Skin Baked Potatoes
– Broccoli Romaine Salad with Cranberry Vinaigrette
– Chimichurri Hanger Steak Salad
– Creamy Pesto Chicken
– Poached Mediterranean Flounder
– Crispy Orange Beef
– Zucchini Spinach Balls
– Mushroom Leek Tarts
– Vanilla Rum Crepes with Nut Drizzle
– S’mores Rugelach

Checkout one of these great recipes in our WHAT’S COOKIN’ SECTION!

“As far back as I can remember, my mother and I were a dynamic duo in the kitchen. I was always excited to be her sous chef. As such, teaching in the kitchen became my passion. Simply Gourmet has been a labor of love. I want to share my style of creating meals that are delicious, sophisticated, and most of all, very doable.”
Whether you are a beginner in the kitchen or a seasoned chef, there is something for everyone in Simply Gourmet, recipes that are sure to become staples at your family table.
About the Author:
Brooklyn born and bred, Rivky Kleiman remembers being her mother’s sous chef at a very young age. Her mother had attended culinary school before pursuing a career in medicine, which helped Rivky develop a cutting edge, gourmet style. Rivky’s creativity in the kitchen was honed during the years of her mother’s schooling. By the time Rivky was in the 8th grade, salads, baking, and desserts were totally her domain. Rivky married and taught for many years, but her passion in the kitchen never abated. RIvky co-authored the popular Bais Yaakov Cookbook and is featured regularly in Mishpacha Magazine’s Family Table, as well as on Kosher.com. She likes to classify her style as simple gourmet that is doable for all, no matter what level. She lives in Lakewood, New Jersey with her husband and family.

Cookbook Corner

Take a Culinary Journey and Explore the Food and Culture of the Eastside of Los Angeles

When visitors to Los Angeles think of food in the city, they think Beverly Hills, Santa Monica, Hollywood, and Malibu…the Westside of town. But author and arts educator Elisa Callow spent years exploring the communities in her neighborhood on the Eastside of Los Angeles and learning about the chefs and stores in little-known areas that no one was talking about. She put all that love and research together in her new cookbook, The Urban Forager: Culinary Exploring & Cooking on L.A.’s Eastside (Prospect Park Books/March 2019/Hardcover). Elisa shares her culinary foraging through one of California’s richest and most rapidly expanding culinary cultures in Los Angeles, the diverse communities east of Hollywood.

Food makers representing the L.A. Eastside’s diverse traditions share beloved personal recipes, ingredients, innovations, and neighborhood resources. A hands-on, stunningly photographed collection of inspiring recipes, profiles, and references for novice and adventurous home cooks and the culinarily curious, it includes conversations with Sumi Chang (Europane) and Minh Phan (porridge + puffs), as well as such acclaimed home cooks as Mario Rodriguez, Rumi Mahmood, and Jack Aghoian.

“Los Angeles has an unending number of flavors, culture, and food possibilities—many of which are tucked within the checkerboard of neighborhoods on the city’s Eastside,” explains Elisa Callow. “I realized that to even begin to appreciate the various cuisines emerging and flourishing in Los Angeles requires time, respect, and attention. My urban foraging adventure yielded a deeper connection with the communities I explored—one of the most gratifying outcomes of my obsession. The chefs, cooks, and stores owners I met and include in this book offer a hint of the variety of delicious and unique food representing the diverse communities of L.A.’s Eastside.”
Part cookbook, part guide to foraging the best L.A. has to offer, The Urban Forager is a compelling bridge to the unfamiliar, inspiring readers to enrich their culinary repertoire by foraging in own their communities.

The Urban Forager has recipes from the author’s own kitchen, along with beloved recipes from great cooks, friends, and family. Elisa provides a curated list of one-of-a-kind neighborhood shops offering quality ingredients, information on culinary basics, what to keep in the pantry, meal planning, essential equipment, and tips and techniques. There is something for everyone, from the novice cook to master chefs.

Some of the recipes in The Urban Forager include:
Madzooneh Shorba (yogurt soup)
Tart Cherry Soup with Lemon Thyme
Vegetable Soup – One Recipe, Ten Versions
Minh’s Vegan Porridge with Spring Green Sauce
Ricotta Corn Cakes with Peppercorn Sauce
Marinated Kale Salad
Vegetable Tian
Fennel Gratin
Pasta with CountryStyle Pesto
Mario’s Queso Fundido
Rumi’s Shrimp Dopiaza
Mahogany Chicken
Tri Tip Roast
Christiana’s Beet Chocolate Cake
Polenta Almond Cake

“Cooking has led me to connect with new neighborhoods and cultures,” Elisa says. “It is my hope that those who read and use this cookbook will feel inspired to become urban foragers in their neighborhoods and experience new culinary sensations.”

 

ABOUT THE AUTHOR:
Elisa Callow shares her recipes and food discoveries on her blog, The Urban Forager. The founding director of the Armory Center for the Arts in Pasadena, California, she consulted in the nonprofit world with a focus on the arts and education. She lives in the eastside Los Angeles neighborhood of Altadena. For more information about her visit her website, http://www.TheUrbanForager.co.
Photographer Ann Elliott Cutting teaches photogra­phy at Art Center College of Design in Pasadena.

Cookbook Corner

Master Chef and Baker, George Geary, Updates and Expands His Best-Selling Cookbook with The Cheesecake Bible Second Edition

Cheesecake! The Golden Girls made eating cheesecake a nightly ritual on the hit television series. The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms was George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland. Geary’s cheesecakes became one of his most popular culinary calling cards that he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More (Robert Rose Inc./October 2018; Trade Paperback/$24.95). This second edition has 90 new recipes including vegan, gluten-free and additional savory cheesecake options. George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include:

– Apple Nutmeg Cheese Pie
– Banana Macadamia Cheese Pie
– Artichoke Cheesecake
– Maine Lobster Cheesecake
– Passover Honey Cheesecake
– Blood Orange Spiced Cheesecake
– Eggnog Rum Cheesecake
– Buckeye Cheesecake
– Three-Tier Wedding Cheesecake
– Dulce de Leche Cheesecake Bars
– Italian Zabaglione Cheesecake Bars
– Lemon Cheesecake Waffles
– Blood Orange Cheesecake Crêpes
– Vanilla Bean Cheesecake Ice Cream
– Cheesecake Bonbons

The Cheesecake Bible Second Edition proves that home-made can be better than bakery-made, with 300 delectable recipes perfect for all occasions that can easily be made in any kitchen. As we head into the holiday season The Cheesecake Bible Second Edition makes a great gift providing something for everyone.

Recipe courtesy of The Cheesecake Bible, Second Edition by George Geary 2018 © http://www.robertrose.ca
Reprinted with publisher permission. Available where books are sold.

Cheesecake Pecan Pancakes
SERVES 8
Try these flavorful pancakes filled with cheesecake. They will be a hit at any brunch or morning event.
10-inch (25 cm) nonstick skillet

BATTER
2 cups all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup pecans, toasted and finely chopped
2 tbsp baking powder
1 tsp salt
2 cups milk
2 large eggs, at room temperature
1⁄4 cup canola oil

FILLING
8 oz cream cheese, softened
1⁄3 cup confectioners’ (icing) sugar
1 tsp vanilla extract

 

1. Batter: In a large bowl, whisk together flour, sugar, pecans, baking powder and salt.
2. In a medium bowl, whisk together milk, eggs and oil. Add to flour mixture and whisk just until blended. Do not overmix.
3. Heat skillet over medium heat. Pour about 1⁄4 cup batter per pancake into center of skillet; cook until bubbles
start to form on top of pancake and the bottom is golden brown, about 2 to 3 minutes. Flip over and cook for about
2 minutes to brown the other side. Remove from heat and keep warm. Repeat with remaining batter, adjusting the
heat between batches as necessary.
4. Filling: In a small bowl, mash together cream cheese, confectioners’ sugar and vanilla.
5. Spread about 2 tbsp (30 mL) filling over one pancake. Place another pancake on top. Repeat with remaining filling and pancakes. Serve.

TIP
Make sure you do not overmix the batter, or your pancakes will be flat and heavy.

VARIATION
You can use any type of nuts you prefer, such as walnuts, pistachios or macadamia nuts.

 

ABOUT THE AUTHOR:

George Geary is passionate about cooking and sharing that passion with others. As a culinary teacher he brings humor and a sense of fun to his sold-out classes across the country. His wit and humor show through in his numerous cookbooks, making it fun and easy to understand culinary concepts. George guides home cooks on everything from cookies and pastries, to cheesecakes, sauces, dressings and rubs, to how to use a food processor. For over 30 years George has been involved with the judging of culinary contests for major food manufacturers such as Canola Producers, Veg-all, Hormel Products, Hershey Foods, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, San Diego Union Tribune, ABC News Contests and many more. From 1982, for 28 seasons, George was the Culinary Coordinator of the world’s Largest County Fair in Los Angeles where his duties were to implement food contests daily with the coordination of the judges and competitors.

Geary is the author of 12 cookbooks including: L.A.’s Legendary Restaurants, Fair Foods, The Cheesecake Bible; The Complete Baking Cookbook; 650 Best Food Processor Recipes, 150 Best Donut Recipes, 500 Best Sauces, Salad Dressings, Marinades & More.., and 125 Best Biscuit Mix Recipes.

When not in a kitchen George leads award winning; mouth-watering culinary tours of major cities of America and Europe. George has shared some of his favorite recipes with television viewers on ABC, The Food Network, NBC, CBS, and PBS and Home & Family on The Hallmark Channel. He has been featured in the pages of many food magazines, newspapers, blogs and The Wall Street Journal. When not traveling to teach, George lives in sunny California.
This fall serve up this delicious brunch recipe to friends and family.

Cookbook Corner

The Healthy Jewish Kitchen

Fresh, Contemporary Recipes for Every Occasion

By Paula Shoyer

Shoyer, THE Kosher food expert, shows readers how to eat and be well.

Paula Shoyer is out to save traditional recipes. Too often, Jewish recipes have too much salt, fat, sugar, and processed foods and lack whole grains and fresh ingredients. But now Paula Shoyer, THE kosher food expert and best-selling author is showing home cooks how to eat fresh and healthy meals any day of the week. Her fourth and latest cookbook: The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion provides delicious, contemporary spins on old favorites. Her recipes utilize fresh and seasonal ingredients, are low in fats and sugars and include many gluten-free and vegan dishes.

 

This is a cookbook about wellness.  I developed these recipes while caring for my 91-year-old diabetic father,” Shoyer explains.  “My goal was to create meals that use only natural ingredients and be gluten-free where possible.  This cookbook is a way for home cooks to start eating better.  Good nutrition is about balance and finding a way to introduce more healthful food into an everyday diet as often as possible. I am simply offering you a subtle shift towards better health without giving up your favorite foods.”

 

More than 80 recipes include Jewish classics updated (Mango Coleslaw, Sourdough Challah, Tzimmes Puree, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as American and international dishes that extend beyond the Jewish culinary world (Vietnamese Noodle Soup and Indian BBQ Chicken). Paula takes traditional comfort food that you love and reimagines it more modern and lighter. You don’t have to be Jewish to love Paula’s recipes.

 

Variety is the key to a delicious, nutritious meal and the best way to persuade family members to start eating better. When I plan a meal for my family, I make sure every dinner plate has colors and textures and I offer both raw and cooked vegetables options.”

 

Paula Shoyer graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos across the United States and around the world. She is the author of The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Healthy Jewish Kitchen. Paula is a freelance writer for the Washington Post, Hadassah, Joy of Kosher, and Jewish Food Experience, among other publications. Paula competed on Food Network’s Sweet Genius and appears on TV before every major Jewish holiday, over 28 times. In 2015, Paula was honored by Jewish Women International as a “Woman to Watch,” and by the kosher media community as a “kosher pioneer.” She lives in Chevy Chase, Maryland with her husband and four children.  

Recipes from The Healthy Jewish Kitchen were recently featured in the Washington Post.

The Healthy Jewish Kitchen by Paula Shoyer / Sterling Epicure

ISBN: 978-1-4549-2290-2 • HC • 168 pages • $24.95

Parve, Gluten-free, Vegan •

This Italian classic is usually made with stale bread. I’ve found that it is really filling, however—a complete meal for lunch—without the bread. If you like, serve the soup with toasted slices of whole-wheat Rosemary Focaccia on the side. You can also use curly kale for this recipe, but lacinato is heartier and looks particularly nice in the soup.

PREP TIME: 10 minutes • COOK TIME: 50 minutes • ADVANCE PREP: May be made 3 days in advance or frozen • EQUIPMENT: Measuring cups and spoons, cutting board, knife, vegetable peeler, can opener, large saucepan or soup pot, colander, food processor, fork

2 tablespoons extra virgin olive oil

1 large onion, halved and chopped into ½-inch (12-mm) pieces

2 leeks, light green and white parts only, quartered and sliced

2 carrots, peeled and sliced

2 stalks celery, chopped into ½-inch (12-mm) pieces

2 cloves garlic, roughly chopped

2 15.5-ounce (440-g) cans cannellini beans, divided

7 cups water (1.7L), divided

3 tomatoes, seeds removed, cut into 1-inch (2.5-cm) pieces

1 zucchini, chopped into 1-inch (2.5-cm) pieces

1 cup butternut squash cubes, cut into ¾- to 1-inch (2- to 2.5-cm) cubes

10 leaves lacinato kale (the variety with large bumpy-looking leaves), cut into 1½-inch (4-cm) pieces, about 1½ to 2 cups

Leaves from 6 sprigs fresh thyme

¼ teaspoon kosher salt

¼ teaspoon black pepper

1 large potato, peeled, and cut into ¾- to 1-inch (2- to 2.5-cm) cubes

½ cup (20g) basil leaves, thinly sliced, as garnish

Heat the oil in a large saucepan or soup pot over medium-low heat. Add the onions, leeks, carrots, celery, and garlic and cook for 10 minutes. Stir occasionally. If the vegetables start to brown, turn down the heat.

Meanwhile, drain one can of the beans and rinse them well. Transfer the beans to the bowl of a food processor. Add 1 cup (240ml) of water to the bowl and purée until the mixture is completely smooth. Set it aside.

Add the tomatoes to the saucepan and turn the heat up to medium. Cook for 8 minutes, stirring often. Add the zucchini, squash, kale, and thyme and cook for 5 minutes over medium-low heat. Add the salt and pepper, remaining 6 cups water, bean purée, and potatoes. Bring to a boil, add the second can of drained beans, and then simmer the soup on low heat, covered, for 20 to 25 minutes, stirring occasionally, until the squash and potatoes are barely fork-tender.

Adjust seasonings if needed, add fresh basil, and serve.

Cookbook Corner

THE HEALTHY JEWISH KITCHEN COOKBOOK and RECIPE!

The Healthy Jewish Kitchen
Fresh, Contemporary Recipes for Every Occasion
By Paula Shoyer

Shoyer, THE Kosher food expert, shows readers how to eat and be well.

Paula Shoyer is out to save traditional recipes. Too often, Jewish recipes have too much salt, fat, sugar, and processed foods and lack whole grains and fresh ingredients. But now Paula Shoyer, THE kosher food expert and best-selling author is showing home cooks how to eat fresh and healthy meals any day of the week. Her fourth and latest cookbook: The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion provides delicious, contemporary spins on old favorites. Her recipes utilize fresh and seasonal ingredients, are low in fats and sugars and include many gluten-free and vegan dishes.

“This is a cookbook about wellness. I developed these recipes while caring for my 91-year-old diabetic father,” Shoyer explains. “My goal was to create meals that use only natural ingredients and be gluten-free where possible. This cookbook is a way for home cooks to start eating better. Good nutrition is about balance and finding a way to introduce more healthful food into an everyday diet as often as possible. I am simply offering you a subtle shift towards better health without giving up your favorite foods.”

More than 80 recipes include Jewish classics updated (Mango Coleslaw, Sourdough Challah, Tzimmes Puree, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as American and international dishes that extend beyond the Jewish culinary world (Vietnamese Noodle Soup and Indian BBQ Chicken). Paula takes traditional comfort food that you love and reimagines it more modern and lighter. You don’t have to be Jewish to love Paula’s recipes.

“Variety is the key to a delicious, nutritious meal and the best way to persuade family members to start eating better. When I plan a meal for my family, I make sure every dinner plate has colors and textures and I offer both raw and cooked vegetables options.”

Paula Shoyer graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos across the United States and around the world. She is the author of The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Healthy Jewish Kitchen. Paula is a freelance writer for the Washington Post, Hadassah, Joy of Kosher, and Jewish Food Experience, among other publications. Paula competed on Food Network’s Sweet Genius and appears on TV before every major Jewish holiday, over 28 times. In 2015, Paula was honored by Jewish Women International as a “Woman to Watch,” and by the kosher media community as a “kosher pioneer.” She lives in Chevy Chase, Maryland with her husband and four children.

Recipes from The Healthy Jewish Kitchen were recently featured in the Washington Post.
RIBOLLITA
Parve, Gluten-free, Vegan • Serves 8 to 10

This Italian classic is usually made with stale bread. I’ve found that it is really filling, however—a complete meal for lunch—without the bread. If you like, serve the soup with toasted slices of whole-wheat Rosemary Focaccia on the side. You can also use curly kale for this recipe, but lacinato is heartier and looks particularly nice in the soup.

PREP TIME: 10 minutes • COOK TIME: 50 minutes • ADVANCE PREP: May be made 3 days in advance or frozen • EQUIPMENT: Measuring cups and spoons, cutting board, knife, vegetable peeler, can opener, large saucepan or soup pot, colander, food processor, fork

2 tablespoons extra virgin olive oil
1 large onion, halved and chopped into ½-inch (12-mm) pieces
2 leeks, light green and white parts only, quartered and sliced
2 carrots, peeled and sliced
2 stalks celery, chopped into ½-inch (12-mm) pieces
2 cloves garlic, roughly chopped
2 15.5-ounce (440-g) cans cannellini beans, divided
7 cups water (1.7L), divided
3 tomatoes, seeds removed, cut into 1-inch (2.5-cm) pieces
1 zucchini, chopped into 1-inch (2.5-cm) pieces
1 cup butternut squash cubes, cut into ¾- to 1-inch (2- to 2.5-cm) cubes
10 leaves lacinato kale (the variety with large bumpy-looking leaves), cut into 1½-inch (4-cm) pieces, about 1½ to 2 cups
Leaves from 6 sprigs fresh thyme
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 large potato, peeled, and cut into ¾- to 1-inch (2- to 2.5-cm) cubes
½ cup (20g) basil leaves, thinly sliced, as garnish

• Heat the oil in a large saucepan or soup pot over medium-low heat. Add the onions, leeks, carrots, celery, and garlic and cook for 10 minutes. Stir occasionally. If the vegetables start to brown, turn down the heat.

• Meanwhile, drain one can of the beans and rinse them well. Transfer the beans to the bowl of a food processor. Add 1 cup (240ml) of water to the bowl and purée until the mixture is completely smooth. Set it aside.

• Add the tomatoes to the saucepan and turn the heat up to medium. Cook for 8 minutes, stirring often. Add the zucchini, squash, kale, and thyme and cook for 5 minutes over medium-low heat. Add the salt and pepper, remaining 6 cups water, bean purée, and potatoes. Bring to a boil, add the second can of drained beans, and then simmer the soup on low heat, covered, for 20 to 25 minutes, stirring occasionally, until the squash and potatoes are barely fork-tender.

• Adjust seasonings if needed, add fresh basil, and serve.

The Healthy Jewish Kitchen by Paula Shoyer / Sterling Epicure
168 pages • $24.95

Book Review, Cookbook Corner, What's Cookin'?

The New Passover Menu Paula Shoyer

Paula Shoyer, author of The Holiday Kosher Baker, has done it again with her beautiful new book The New Passover Menu. Whether or not you keep kosher, I wholeheartedly recommend this book. I myself bookmarked the chapters on breakfast foods and desserts for my upcoming Easter brunch. Of special note is the equipment list for each recipe (so you’ll know which tools you need) along with preparation and cooking times. Also included are tips to help with meal planning and storage. The approachable recipes and rich photographs entice you to immediately go into the kitchen and start preparing these fabulous dishes.

FRITTATA WITH BROCCOLI AND LEEKS

Serves: 4-8

Preheat oven 350 degrees

Equipment: Cutting board – Knives – Garlic press – Measuring cups & spoons – Large ovenproof frying pan with 2-inch sides and a cover – Large bowl – Whisk – Silicone spatula

Ingredients:
3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, cut into 1/3 inch-thick slices
2 cloves of garlic, crushed
1 head broccoli, chopped into 1-inch pieces (about 2 cups)
2 tablespoons of water
10 large eggs
½ cup of milk
Salt and black pepper
½ cup shredded Cheddar cheese

Heat 2 tablespoons of oil in a large frying pan over medium-low heat. Add leeks and garlic and cook for 5 minutes or until leeks are translucent. Add the broccoli and cook over medium-low heat for 5 minutes. Add water, stir, cover and cook for another 3 to 5 minutes or until broccoli is almost fork-tender. Add the remaining tablespoon of oil and stir.

In a large bowl, whisk eggs, milk, salt and pepper to taste. Pour into the pan and cook without stirring over medium-low heat about 3 minutes until the edges start to set. Sprinkle the cheese on top. Place the pan in the oven (do not cover) and bake for 15 to 17 minutes or until set.

Run a silicone spatula around the edges of the pan and flip the frittata onto a plate or scoop out slices. Serve warm.

Chef Maureen Moe KerkovichReviewed by Maureen “Moe” Kerkovich
For the past 22 years, Maureen “Moe” Kerkovich has owned and operated Marsh Vue Cookery, a boutique catering company in Newburyport, MA. After graduating from Endicott College with a degree in Hospitality Management, Maureen continued her culinary education at Boston University, studying with such notable chefs as Jacques Pepin and the Great Lady herself, Julia Child. She recently relocated to Western MA, and is now offering intimate, small group cooking classes in the Northampton area. For more information contact Moe at Marshvue1@aol.com or 1.978.621.7078

Book Review, Cookbook Corner, What's Cookin'?

The Seasonal Jewish Kitchen: A Fresh Take on Tradition Amelia Saltsman

The Seasonal Jewish KitchenI am very excited about The Seasonal Jewish Kitchen: A Fresh Take on Tradition cookbook. The recipes were organized by seasons and by course, featuring new ways to use old-world ingredients in a fresh, contemporary meals, highlighting the diversity of flavors in Jewish food. The author, Amelia Saltsman, was born in California to a Romanian-Israeli mother and an Iraqi-Israeli father. In her introduction, she states, “one grandmother used parsley, the other cilantro, one cooked potatoes, and the other rice…I recreated the foods of memory and explored the flavors of my parents’ adopted, and my native, homeland.” I for one am glad that she has such a good memory…roasted Romanian ratatouille is outstanding. Added bonus: Amelia’s “Five smart things to do with leftover Gvetch.” If you’re looking to find an accessible cookbook for both the beginner and the well-seasoned cook, The Seasonal Jewish Kitchen: A Fresh Take on Tradition is perfect.

The Seasonal Jewish Kitchen: A Fresh Take on Tradition by Amelia Saltsman is available at Barnes and Noble, Amazon.com and independent bookstores. Hardcover $29.95

Reviewed by Maureen “Moe” Kerkovich, Senior Staff Writer