The Kosher Carnivore
The Ultimate Meat and Poultry Cookbook
-
- $12.99
-
- $12.99
Publisher Description
Kosher meat is prized by home chefs of all faiths for its high quality, savory flavor and the humane and well-supervised conditions it was raised and butchered under. The 120 all-new, innovative meat and poultry recipes in The Kosher Carnivore will delight families who keep kosher, but will satisfy other cooks as well once they discover the fresh mixture of classic, elegantly ethnic and innovative recipes, such as:
--Standing Prime Rib with Yorkshire Pudding
--Classic Pot Roast
--Grilled Steak Chimichurri
--Slow-day BBQ Brisket
--Moroccan Chicken
--Crispy Fried Chicken
--Pesto-Crusted Lamb
--Orecchiette Pasta with Turkey Sausage and Broccoli Rabe
-- Pan-seared Duck Breasts with Figs and Madeira
--The Perfect Burger
The Kosher Carnivore focuses on meat, but provides fantastic dairy-free soups, side dishes, marinades and sauces, too—from Creamed Spinach without the butter or cream, to Fresh Guacamole. It also provides complete and smart instructions on how to grill, roast, braise, stew and pan-sear, along with tips from expert butchers, organic farmers, a leading cookware and gadget guru, a wine authority and a knife skills professional: all there to help the home cook buy and prepare the best in kosher meat and poultry.
"Kosher eating is a trend 3,300 years in the making. This book addresses both the new face of kosher as well as the traditional kosher consumer, with a focus on meat and poultry. Whether you buy kosher chicken because it is plumper and tastier or kosher steak because you are observant and would not consider eating anything else, this book is an indispensable resource."
--from Kosher Carnivore's introduction
PUBLISHERS WEEKLY
Hersh worked in the New York lighting fixture business before her recent career change to cookbook author. Giving up bulbs for blintzes, her first work, Recipes Remembered, was published by the Museum of Jewish Heritage and focused on recipes from Holocaust survivors. This follow-up volume removes dairy from the equation to concentrate on beef, veal, lamb, and poultry cooked up in dishes that adhere to kosher law. That means it's potatoes, not butter and milk, that give texture to her chicken potpie, and of course beef rather than pork in the sausage and peppers. This is no deli handbook; there is not a sandwich to be found and the only hint of Yiddish joy is her chicken with prunes tsimmes, a sweet dish with honey and brown sugar. Instead, Hersh offers a variety of hearty meals appropriate for both Sabbath dinners and weekend dinner parties alike. There are many traditional entries, including a classic brisket, kasha varnishkes, and matzoh ball soup, as well as a trove of unexpected treats like chicken and scallion wontons, Moroccan lamb shanks with pomegranate sauce, and even chicken fried steak. Many of the recipes are augmented with "Behind the Counter" tips to relay to the butcher, and in case of a blandness emergency, a chapter of chutneys is at the ready, employing flavors such as cranberry, pineapple, and mango.
