Description: This is a good cookbook for someone willing to go a little further to produce memorable food that is not fussy nor labor intensive. These are well-seasoned, well-prepared recipes from a chef who knows how to write a recipe. We like that the recipes are arranged by season when seasonal ingredients are at the height of freshness. The cooking notes are useful. The book's design is clean and highly readable.
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 Seasons 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.
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