Kosher Modern Gourmet World Recipes for the Kosher Cook Geila Hocherman, Arthur Boehm
- Web Price: £15.99
- RRP: £19.99
- 260 x 230 x 22mm
- 22 Sep 2011
- Add to Basket
- Signed Copy
Kosher Modern presents gourmet recipes for kosher foodies. Geila Hocherman loves food, and for a brief time loved treif (non-kosher) food, and now she is determined to accept no obstacles in making any dish – for example, Melon and Parma Ham is made fit for a kosher diet by becoming Melon with Duck Prosciutto. The book includes 12 chapters of easy and innovative kosher recipes organised by protein – many cleverly modifiable to serve a variety of menus and occasions, plus new takes on old favourites. Introductory ‘3-in-1’ recipes show how a single formula can be altered to become meat, dairy or pareve – the dish categories dictated by kosher practice. With versatile techniques and great recipes from around the globe, Kosher Modern expands the limits of what is possible and makes both kosher and treif dishes accessible to all.
'Many kosher and Jewish cookbooks land on the desk of JC food editor, but non more striking than Kosher Modern.' The Jewish Chronicle
Geila Hocherman trained at the Paris Cordon Bleu, La Varenne and the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer and was a prep-cook at the Food Network. She currently has a kosher column on ivillage.com.
Arthur Boehm has co-authored many cookbooks including Simply Ming One-Pot Meals with Ming Tsai. He edited the American edition of Nigella Lawson's How to Eat and his articles have appeared in The New York Times, The Washington Post and GQ, among others.