Average Reviews:
(More customer reviews)As someone who keeps kosher and is looking to learn how to cook I checked this book out from my library with high expectations. Unfortunately it is not the best cook book. My problem is that if you are learning to cook or do not have much experience with the cooking a lot of the recipes in this book are complicated. Don't get me wrong I'm not saying I was expecting peanut butter and jelly. Kosher cooking is all ready more expensive and complicated. So why use recipes involving pricey and hard to get ingredients like venison or buffalo. I realize Frankel's background is a chef and owning restaurants however a lot of use just want good food that is simple to make. I have no doubt that the all the recipes in the book taste great. It's just that most people don't have the time to make them. Frankel talks about not using non dairy substitutes to make dairy desserts parve because they won't taste as good. That's nice we all know butter makes desserts taste good but keeping kosher means you can not have dairy desserts if you have meat meals like a lot of us do on holidays not to mention butter is not healthy. Frankel owned the Shallot's restaurant in New York which I ate at several years ago but is now closed. She used to own the Shallots in Chicago but no longer owns it. In addition that restaurant has changed location several times. The reason I mention this is because as a chef she doesn't seem to have the best track record with her restaurants. I suggest any book in the Kosher by Design series or anything by Joan Nathan or Rabbi Gil Marks which are all better kosher cookbooks.
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