From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.
As this is not her first foray into Kosher cooking, Phillips (Book of Jewish Cooking, The Gourmet Jewish Cookbook) expands on an intimately familiar topic. Unfortunately, that doesn't translate onto the pages. The food is tasty but not particularly Jewish. There are classics like "Stuffed Brisket" or "Jerusalem Kugel" and some updated dishes like "Italian Matza Salad" and "Passover Beef Lasagne," but most of the recipes have nothing to do with Jewish history. There is no "gefilte fish" or "stuffed cabbage" (Ashkenazic Food) or modern takes on "chreime" or "ma'amoul" (Sephardic food). There is the borrowing of other cultures' cuisines while making the recipes kosher, but kosher doesn't equal Jewish. There are a few saving graces. On the top of each recipe is a good guide for appropriate holidays to serve the dish, the dish's dietary components and there is a nice section in the back that explains the Jewish festivals and provides menus for said holidays. This is a good book to have for those interested in cooking kosher dishes, otherwise, there are better "Jewish" options.