Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

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 thoughts on “Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

  1. 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. 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. 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. 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. 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. 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!!!

  7. 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

  8. 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.

  9. 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!

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

  10. 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.

  11. 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 ;-)

  12. 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.

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

  14. 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.

  15. 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!

  16. 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.

  17. 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.

  18. 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.

  19. 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 :)

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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.

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