New Jewish Cooking Groundbreaking dairy-free kosher recipes
My cow’s milk allergy has sent me in search of recipes that do not contain dairy. One style of cooking that I have found that contains no cow’s milk is the meat side of Kosher. In true Kosher cooking the chef never combines milk and meat in any dish.
“New Jewish Cooking” starts out with a section describing exactly what Kosher means for those that do not already know. There is even a list of Kosher and non Kosher meats and varieties of fish to aid you in your shopping.
I know what you are thinking, most people do think Kosher just means matzo balls and brisket. They are so wrong. Chef Jason Prangnell shares the secrets of his delectable Kosher cuisine served in London’s famous Bevis Marks The Restaurant. There are some fabulous recipes in this cookbook. Imagine serving your family things like “Thai Green Chicken Curry With Bok Choy and Jasmine Rice” or “Linguine With Roast Tomatoes, Rocket, Yellow Peppers and Pesto” and deserts like “Chocolate Brownies With Pistachio Anglaise and White Chocolate and Raspberry Ice Cream”
- Stocks and Soups
- Side Dishes
- Breads and Baking
- Sauces, Pickles and Chutneys
A new buzz is in the air about kosher cooking. Ever since Bevis Marks The Restaurant opened its doors for business in 2003, adjacent to Britain’s oldest synagogue, the food world has been flocking to its tables to enjoy the groundbreaking recipes of of Jason Prangnell’s dairy-free kosher cuisine. Drawing on both the Sephardic and Ashkanazi traditions as well as modern European food influences, he has established his cooking as the benchmark of what modern Jewish cooking can aspire to. Working in a minimalist kitchen in the basement of the synagogue, Jason Prangnell’s recipes are succinct and cookable and ideal for the home cook. An exquisite book, beautifully photographed by Lisa Barber.
Ready to Buy? Head over to Bloomsbury and get a copy.
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