Hip Kosher

April 7, 2008
But for the title, a glance through this book's wide-ranging recipes would never give away that they're kosher. Kosher cooks new to the kitchen—as well as those new to keeping kosher—who want more than the standard Jewish fare will cheer at seeing the array of classy alternatives: pumpkin bisque instead of chicken soup; arepas rather than latkes; Mexican hot chocolate brownies, not halvah. And they can make everything with the confidence that it will adhere to dietary laws: Fein provides a comprehensive yet readable explanation of their principles, and all the dishes are composed to ensure they pass.

April 15, 2008
Fein is a food writer, author of "The Complete Idiot's Guide to Cooking Basics", and owner of a cooking school in Stamford, CT. She notes that while traditional foods are still expected on the holiday table, modern kosher cooks want simpler and more contemporary recipes for everyday cooking. She provides a guide to cooking kosher and lists of pantry staples, followed by simple recipes, from Quick Osso Buco to Thai-Style Fish Curry, inspired by a variety of cuisines. The meat, fish, and poultry chapters open with "Kosher Quick Guides" on the main ingredient, but it would have been helpful to have the other recipes designated as meat, dairy, or pareve. The recipes are fine but not special; Laura Frankel's "Jewish Cooking for All" Seasons provides a more imaginative approach to contemporary kosher cuisine. For subject collections.

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