Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

Written by chanie on November 7th, 2011

The Kosher Revolution by Geila Hocherman & Arthur Boehm is more than just a cookbook, it’s an education. With formal training using nonkosher ingredients, Gila attempts to revolutionalize traditional kosher cooking and elevate it into modern and sophisticated cuisine. Using groundbreaking techniques, she guides you in converting any recipe into a kosher one. In Chapter 1, you’ll learn Gila’s revolutionary subbing techniques to match the flavor and texture of any dish. The following chapters will take you on a culinary journey through international kosher cuisine. Recipes like Duck Prosciutto, lentil soup with “ham” and surimi crab cakes, are a lesson in using the “kosher revolution” approach. Other recipes such as Peshwari Challah, Onion-Stuffed Knaidlach, and Chicken Livers with Warm Cognac Vinaigratte elevate traditional kosher cuisine into gourmet fare that is anything but ordinary. Many of the recipes guide you in exchanging one or more ingredients to create a a meat, dairy or pareve version. In addition, an indispensable ingredient-exchange chart is included at the end of the book, as well as a list of shopping sources. With 95 recipes, countless tips and invaluable wisdom, this cookbook is a must-have for foodies everywhere, kosher and non-kosher alike.

We are giving away one free copy of The Kosher Revolution Cookbook. To enter, share with us your ideas on revolutionalizing kosher cuisine in the comments below. How do you up the ante on traditional kosher dishes? A winner will be chosen at random on Friday, November 11th, 2011.

{Update, November 11th, 2001: the winner of the Kosher Revolution cookbook giveaway is…drumroll….Leah Abraham! Congratulations Leah!}

BONUS RECIPES

 

 

 

 

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41 Comments so far ↓

  1. Laurie says:

    I often try to intensify the flavors of traditional dishes with fresh herbs, homemade stocks and good wines!! I also look to cut unnecessary fat in dishes when possible.

  2. Mushki says:

    I like to use unconventional ingredients in my cooking…that my family doesn’t always agree upon! My salted caramel ice cream is kind of proof of that :)

  3. Shayndy says:

    Most traditional Jewish recipes are heavy on the oil. Besides for substituting healthier oils (olive, etc) for oil and margarine, I find that a lot of recipes don’t really need as much oil as they say and Pam works wonders on a skillet!

  4. Freddy says:

    I re-adapt “impossible” recipes that use pork, shellfish, etc. and substitute kosher ingredients, opening up an entire arena of possibilities for kosher cooking!

  5. Princess Lea says:

    I try to avoid recipes that involve “mystery” ingredients to make a dish pareve. Non-dairy whip has hydrogenated oils, which is hard on the body. Margarine – no.

    I’m trying recipes now with agar (a seaweed that can serve as gelatin while being high in fiber) and coconut oil instead of margarine. For cake, I dug up a recipe of pulverized cashews, which made a wonderful cream.

  6. Mushki says:

    It’s an acquired taste!

  7. Melinda says:

    My blog, Kitchen Tested, is all about unconventional Kosher recipes. I get a lot of inspiration from recipes I see on TV and I like to make them more accessible for the Kosher world. My latest is Vegetarian “Frito” Pie! So good!!!

  8. Jaky says:

    Curios to lear how to cook with this book!

  9. Shoshana says:

    I use fresh herbs and real wine, not cooking wine.

  10. aliza says:

    I like to take traditional jewish cooking and put a more modern spin on it!!

  11. esther says:

    I like to use alot of fresh and natural ingriedents in cooking and I like to expirment and combine flavors to make unique twists on classic recipes

  12. Malka says:

    I adapt the non kosher recipes using kosher ingredients.

  13. Laura says:

    I try to avoid lots of processed ingredients and sugar in savory dishes. I use olive oil, coconut oil, whole grains, coconut milk and other nut milks.

  14. Sherry ackerman says:

    I like to spice things up with curry! It makes everything taste better!

  15. mimi says:

    lots of fresh ingredients.

  16. leah says:

    I substitute applesauce and olive oil for margarine and dont use oil for frying eggs, pancakes etc

  17. Robin says:

    Like the other posters, I try to rely on fresh ingredients that are as close to real as possible. I also try to avoid the overly sweet dishes that seem to always be prevalent in kosher menus (sweet orange chicken, sweet potato kugels, cranberry crisp kugel, etc.) in favor of savory foods. Once you get away from sweet, there are so many other flavors to explore!

    • chanie says:

      I couldn’t agree more, Robin. I definitely grew up on those things, and I really try to push myself in the savory direction!

  18. Hedy says:

    Presentations on the plate needs to impress, since we eat with our eyes first.
    food needs to look good as well as taste delicious. I love reading cookbooks and magazines with color photos. Would love to win this new and innovative cookbook.

  19. sara s. says:

    I love making the traditional foods but to add little twists. We like gefilte fish with garlic and paprika topped with onions…. Not sweet – no carrot ;-)

  20. Sara says:

    I go by my tastebuds. When there is a flavor I crave I just spice accordingly. There are so many cuisines that distinguish themselves by their spices and herbs. Educating myself and my tastebuds with how to use these spices lends me the opportunity to invite many different cultural cuisines in to my home.

  21. Sheri says:

    I experiment with Sephardic dishes – particularly Moroccan. There is definitely truth to the concept that a Mediterranean diet is healthier.

  22. esti reichman says:

    i always use less oil/margarine than called for and use the freshest ingredients available

  23. RochieO says:

    I kind of like to experiment. Trial and error style. Of course, not when I’m having guest over! The experiments I save for family ;)

  24. yaffamoorvitch says:

    I use Mocha mix when recipes call for milk in meat dishes.

  25. Devora lea says:

    I like to add fresh herbs to my food. It adds lots of flavor-and a good kick to a simple recipe.

  26. BT says:

    I try and do a few things to traditional recipes.
    A. I always try and find a way to make it healthier. Most traditional foods have way to much oil.
    B. My food not only has to taste good, it always has to look good, even if it is just us.

  27. Danit says:

    Living in Hawaii and not having access to ready made processed Kosher foods, I like experimenting with the local island produce in the traditional Jewish dishes!

  28. CRA says:

    I love most traditional Kosher foods, but like to prepare them with a twist! How bout some chicken balls for your bubby’s chicken soup? Or Susie Fishbein’s beautiful tri colored matzah balls?
    I love gefilte fish, but just as BIB’s Chanie, I like to prepare it in lots of different ways. My favorite is a tri colored layered gefilte fish (again from Susie F.) that comes out delicious and really beautiful!
    Nothing too revolutionary (unless you’re asking my Bubby M.) just a little twist.

  29. Adina says:

    I like to try a new recipe every Shabbos, often from different cuisines. The various spices and sauces do wonders to add flavor to my cooking- and I adapt whatever necessary using soymilk and margarine.

  30. Hindy says:

    I get inspiration from non-kosher restaurant menus and cookbooks and then I adapt the recipes. There is no reason that we have to be limited to a few options. There is so much we can do with fresh herbs and spices. I love experiments with ethnic foods. I tend to cook a lot of indian and thai food.

  31. Chaya says:

    A recipe made with fresh colorful ingredients and the presented beautifully is sure to satisfy and consumer!

  32. Dina says:

    I come to BIB to get new ideas :) (and it never fails me!) BTW my daughter LOVED her birthday strawberry shortcake cake and so did everyone else. One guest even asked where I bought it :)

  33. Juliet says:

    Like others, I use fresh local ingredients and as few processed foods as possible. I like to look up recipes on the internet for a main ingredient or two, for example, spaghetti squash and mushrooms, and see if I can create something with the ingredients I have based on the recipes that come up.

  34. Fraidy says:

    I try to avoid frying and using loads of oil like many traditional kosher recipes call for. Foods can still taste good without being drenched in oil!
    I also find that using soy milk is a pretty good alternative in dairy recipes.

  35. Faiga says:

    I substitute spelt white flour for regular flour when I make. Challah, it tastes the same and I find it to be lighter and much easier to digest.

  36. Leah says:

    I like watching shows like iron chef or anything with Alton Brown because he explains the ingredients both by taste and “purpose”, which teaches me how to use the kosher ones and what kind of taste or texture to seek out in substituting the not kosher ones.

  37. rivka says:

    I would like my kosher cooking to be revolutionized, through showing me how to turn simple kosher recipes into something exotic and beautiful on the presentation.

  38. Neomi says:

    Love her book ! :)

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