This first paperback version of Jewish Cooking for All Seasons via Laura Frankel collects greater than one hundred fifty inventive, handy, and seasonal kosher dishes. From daily foodstuff to vacation favorites, this ebook celebrates and updates Jewish cooking with leading edge recipes that use clean, seasonal ingredients.

When Chef Frankel opened her first eating place in 1999, she was once pushed not just by way of her love of cooking, but in addition by way of the need to turn out that kosher nutrition might be as scrumptious and interesting as the other form of modern delicacies. an analogous is going in her personal kitchen. while her family members determined to maintain kosher, they gave up consuming red meat, shellfish, and the combo of meat and dairy—but that didn’t suggest they desired to sacrifice flavor.

Fresh and highest quality materials are key to Frankel's cooking on the Wolfgang Puck Kosher Catering and Café at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she teams one hundred fifty scrumptious recipes by way of season, permitting domestic chefs to create really good nutrients 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 additionally teams recipes through vacation trips, offering menus for Passover, Rosh Hashanah, Hanukkah, and more.

Every recipe has make-ahead info for vacation or Shabbat education, plus a brief advent that comes with counsel, serving principles, or details to intensify your guest's appreciation of the dish. that includes Frankel’s signature mixture of comfort and globe-spanning flavors, those recipes are designed to be kosher, but obtainable to eaters of all backgrounds. somebody searching for clean, seasonal nutrition to thrill friends and family on any party will locate Jewish Cooking for All Seasons an inspiring source within the kitchen.