New Techniques and Great Recipes for Unlimited Kosher Cooking
Published September 16th 2011
Size 9.3 x 10.6 inches
Thanks to the availability of sophisticated kosher ingredients and food-savvy kosher cookbooks, kosher cooks are able to cook any kosher recipe at home. No cookbook, however, has taken the logical next step-to show cooks how to make any recipe kosher with nothing lost in the translation. Kosher Revolution does-with recipes in each chapter arranged from basic to neo-kosher, so as you cook through the book, you'll be building skills and refining techniques. With a handy chart for exchange info at-a-glance, Kosher Revolution promises to breathe new life into your kosher kitchen.
Gelia Hocherman trained at the Paris Cordon Bleu, La Varenne, and the Institute of Culinary Education. She was the gourmet food buyer for Bloomingdales and worked as a private kosher caterer.
Arthur Boehm was a contributing food editor at AARP The Magazine. His articles have appeared in The New York Times, The Washington Post, and GQ.