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Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays...

by Frankel, Laura | HC | VeryGood
ThriftBooks
(3934255)
Registered as a business seller
US $8.57
Approximately£6.34
Condition:
Very Good
Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ... Read moreAbout condition
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eBay item number:375930212255
Last updated on 04 Jun, 2025 19:16:00 BSTView all revisionsView all revisions

Item specifics

Condition
Very Good
A book that has been read and does not look new, but is in excellent condition. No obvious damage to the book cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. Some identifying marks on the inside cover, but this is minimal. Very little wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ...
Binding
Hardcover
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
9780764571848

About this product

Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764571842
ISBN-13
9780764571848
eBay Product ID (ePID)
50491489

Product Key Features

Book Title
Jewish Cooking for All Seasons : Fresh, Flavorful Kosher Recipes for Holidays and Every Day
Number of Pages
288 Pages
Language
English
Publication Year
2006
Topic
Regional & Ethnic / Jewish & Kosher
Illustrator
Yes
Genre
Cooking
Author
Laura Frankel
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
0.4 Oz
Item Length
9.1 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
LCCN
2005-032323
Dewey Edition
22
Dewey Decimal
641.5/676
Table Of Content
Introduction. Kitchen equipment. Holiday and Seasonal Meal Ideas. Basic recipes. SPRING. Soups, starters, and salads. Main dishes. Desserts. SUMMER. Soups, starters, and salads. Main dishes. Desserts. FALL. Soups, starters, and salads. Main dishes. Desserts. WINTER. Soups and starters. Main dishes. Desserts. Recipes by Category. Sources. Index.
Synopsis
There are now two million kosher consumers in the U.S., but even cooks who don' t keep kosher will love these inspired recipes for Jewish holiday feasts and everyday meals. Grouped by seasons, the 150 recipes in Jewish Cooking For All Seasons reflect a refreshing approach to Jewish cooking and emphasize freshness and real, flavorful ingredients. Recipes range from Braised Veal Shanks with Acorn Squash Gnocchi (Autumn) to Dry-Roasted Short Ribs with Horseradish Mashed Potatoes and Caramelized Onions (Winter) to Herb-Crusted Sock-Eye Salmon (Spring) to Chilled English Pea and Mint Soup (Summer); 16 gorgeous color recipe photos tantalize. This chef and mother of three has creatively adapted her restaurant classics for the home cook, offering inspiration and guidance for memorable meals with family and friends. Laura Frankel (Skokie, IL), the Alice Waters of kosher cooking, is the chef and co-owner of Shallots, one of the top restaurants in Chicago and one of the best kosher restaurants in the United State, The recipes in this book are mouth-wateringly delicious I know because I've prepared most of them. This exciting book thoroughly demonstrates that kosher food can be as refined as the most exquisite gourmet cuisine. This is a real winner.|9780764571848|, Grouped by seasons, the 150 recipes reflect a refreshing approach to Jewish cooking & range from Braised Veal Shanks with Acorn Squash Gnocchi to Herb-Crusted Sock-eye Salmon to Chilled English Pea and Mint Soup., "The recipes in this book are mouth-wateringly delicious?I know because I've prepared most of them.This exciting book thoroughly demonstrates that kosher food can be as refined as the most exquisite gourmet 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 Season 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.
LC Classification Number
TX724.F64 2006

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