Tag: kosher cookbook

Totally Kosher: Cookbook #2!

QUICK LINKS TO ORDER:

Amazon
Barnes & Nobles
Book Depository (free delivery worldwide!)
Books A Million
Bookshop.org
Hudson Booksellers
IndieBound
Penguin Random House
Powell’s
Target
Walmart

Pastrami-Style Gravlax

Oh my goodness. I cannot believe we are here. Cookbook #2, the one I swore I would never write, is very much alive, and more beautiful than I could have ever imagined! After all the blood, sweat and tears that I put into writing Millennial Kosher, which was released back in 2018, I was determined to never do it again! Don’t get me wrong, Millennial Kosher was more successful than I could have every imagined, topping the charts at #221 on Amazon and already in it’s 6th printing! But like after every baby, I needed a breather, and the cookbook fever set in again! So here. we. are.!

Philly Cheesesteak

How it all started

My amazing editor, Raquel Pelzel, the editorial director at Clarkson Potter (an imprint of Penguin Random House) , reached out in late 2019 about the possibility of writing a kosher cookbook for the book label. I was really excited about the idea of reaching a new audience outside of the mainstream kosher community, and most importantly, for the chance to demystify some of the stereotypes about kosher food to the world at large. Countless meetings, conversations and emails later, and thanks to my agent Stacey Glick, I was honored and elated to sign with Clarkson Potter for my second cookbook!

Unfortunately due to Covid and the unexpected changes that the world faced (and losing my sense of taste and smell!), the book schedule was pushed off, and I wondered if I’d ever be able to see it happen. But with much perseverance, the support and love of my incredible family and friends, and a truly amazing publishing team with Raquel at it’s head, I’m so glad that I soldiered on to see this dream come true. I tear up just looking through the pages of the manuscript, knowing the many challenges I faced to bring the book to life during such a difficult time, and I know that if was able to do that, I can literally do anything. I have never been more proud…. ok maybe just when birthing my children…. although many authors can attest that writing a book is akin to having a baby!

After what started as a year of recipe testing, that stretched into two, I tested and retested, wrote and rewrote, imagined and reimagined a range of ideas. Some were nixed, most blew my mind, and many become family staples. Recipes were tested and retested by some of my followers and friends and in January 2022, I started to gather all my props, ordered new ones, shopped for backgrounds from the amazing people behind Wood & Stone, updated my photography gear, and hired the talented Chaya Rappoport  as my food stylist, with Rachel Boardman on assist! I turned my dining room over into a photography studio and in just about three week, shot 150 recipes recipes with my amazing team! I am so incredibly proud of the beautiful photos in this book, they’re going to BLOW. YOUR. MIND!

Party in your Mouth Peppers

The Concept

Those who follow my blog or Instagram platform are familiar with my style – a mix of modern spins on traditional foods, recipes inspired by worldwide cuisine (and my travels!), and some of the classic traditional comfort foods of my youth. Totally Kosher is very much a reflection of that – a mix of approachable, family-friendly recipes, dishes for every day dinners, and festive recipes for the holidays.

Lemony Lentil Soup with Saffron

Millennial Kosher vs Totally Kosher

With the book coming out right before Passover, I’m going to ask the question “How is this book different from the other books?” ;)! Well, Totally Kosher introduces a few involved recipes for the more adventurous cook, like Pastrami-style Gravlax, Shlissel Jerusalem Bagels, Spinach Artichoke Khachapuri, and homemade Chili Crisp. Of course I “hold your hand” and guide you through each recipe, even including step by step photographs to make it easier! It also includes a chapter on traditional foods, since I’ve gotten so many messages over the years requesting recipes for the classics – like Golden Chicken Soup, Perfect Potato Kugel and Stuffed Cabbage! Totally Kosher also includes more gluten free and many allergy-friendly recipes so that they are Passover and diet-friendly. You’ll also find beautiful lifestyle photography by the amazing Lauren Volo and Naftali Marasow  with special moments that I’m so proud to share with you!

Simanim Potstickers with Pomegranate Soy Dipping Sauce

What’s in the book?

oh gosh, what’s NOT in the book?! I really tried to give you a little bit, and a lot!, of everything. From basic tools to tips and tricks, to a wide range of recipes, the book includes over 150 recipes, each with a beautiful color photo, including:

Basics of the Kosher Kitchen
I explain the basic laws and traditions in the kosher kitchen, a condensed version for those that are not as familiar with the intricacies of the kosher kitchen.

Top Ten Tools & Ingredients for the Kosher Kitchen
I share my favorite kitchen tools and the ingredients that can help transform your kosher cooking.

My Top Ten Kitchen Hacks
I’m all about the shortcuts and kitchen hacks and I include the ones I use over and over again, tried and true!

Top Ten Build Your Own Board Ideas
I love a good board for a party, Shabbat lunch and even a fun weeknight dinner. I share some of my favorites (hello Baked Potato Board, Sushi Board, even a Breakfast and Dessert Board!) including tips on how to build a board + what to include!

How I Master Dinner
Putting dinner on the table every day of the week can be daunting and I’ve taken the guess-work out of what to make for dinner with my basic plan.

Breakfast & Brunch
ohmygosh, this might be one of my favorite chapters, but seriously, can you have a favorite child? From Chocolate Cherry Granola, to Tahdig Toast with Herbed Whipped Feta & Harissa Eggs, what’s not to love? I want breakfast for dinner!

Appetizers & Finger Foods
There are so many fun and colorful recipes here that you’ll want to make for your next party! From a new Hasselback Salami variation, to the coolest spin on corn dogs that you’d never imagine – this chapter is chock full of fingers foods that you’re going to love.

Sammies & Tacos
I’m all about the carbs – just gimme a sandwich! So of course I collected my faves here from a Stuffed Boureka Sandwich to the most amazing kosherized version of a Philly cheesesteak – you’ll find great options for a hearty lunch or weeknight dinner here.

Salads
Gimme a big wooden bowl and I love to fill it up with greens and an array of colorful veggies, lots of textural components and a punchy dressing. Salads, to me, are a meal, and very much inspired by the seasons. You’re going to love my healthier spin on the broccoli salad so many of us grew up on (with a tahini curry dressing!), a Summer Slaw so fresh with an inspired dressing that won’t go bad in the summer sun, and a new age spin on Waldorf Salad with a poppy seed dressing. Yasssss!

Soups
Soup, to me, is about comfort food in a bowl and this chapter is truly exciting. From a humble lemony lentil soup to a Chestnut Latte Soup inspired by my trip to Paris, not to mention the Corned Beef & Cabbage Ramen that so beautifully graces the cover of the book… you’re gonna want that one!

Cholent with Quick Kishke

It’s Tradition!
This is new for me, because I’m all about putting my own spin on tradition. But for Totally Kosher, I really wanted to include some of the classic traditional dishes that are staples in many Jewish homes. From homemade gefilte fish, that is a treasured family recipe, to Golden Chicken Soup and cholent, you’ll have all the recipes you need to host a Shabbat meal.

Fins & Scales
I feel like fish can be intimidating to many, and I really want you to go out of your comfort zone here – so we’re talking homemade gravlax, crudo and whole roasted branzino. Get comfortable with serving fish other than salmon!

Just Wing It
This chapter is takes you around the world from a fun spin on Pad Thai to an Italian Chicken and Orzo Bake, a Yemenite-inspired sheet pan chicken and a Za’atar Turkey Roast that’s festive enough for Thanksgiving dinner!

Split Hooves
From approachable weeknight dinners like Taco Tuesday Pasta and Burger Bowls (with the most insane Umami Burger Bombs), to the perfect Cowboy Steak and Pucker Up Ribs, this chapter includes doable recipes for everyday and festive roasts for company.

Meatless Meals
You know I’m all about Meatless Mondays in my house – and I’m passionate about taking a break from animal protein. This chapter includes vegan fare like Chickpea Curry, the most amazing tofu dish and the crispiest falafel you’ve every had! There are also plenty of dairy delights that include a fun spin on latkes, an incredible shakshuka and a gnocchi that only dreams are made of!

Veg & Sides
Hearty grains, colorful veggies and flavorful fixings fill this chapter with new side dishes that complement any meal! Party in your Mouth Peppers are bold and beautiful, Herbed Farro Pilaf that packs in the greens (and flavor!) and addictive Japanese sweet potatoes are just a few of the recipes you’ll find here.

The Bakery
I’m so proud of the desserts in this book, I can’t even tell you! I feel like I’ve really evolved as a baker ever since my first cookbook, and the recipes here are reflective of that. From Baklava Palmiers to Brownie Bar Hamantaschen, and the most beautiful Harvest Bundt Cake that you ever did see. Plus cookies that will absolutely blow your mind and Kosher-for-Passover bars that you’ll never believe are gluten free!

Noshes & Nibbles
You know me, I’m all about the noshing, and we’ve got such a great collection here. From fun cocktails, to ice pops, sweet nuts and savory crackers and cracklings and jerky… so much yes.

You’re so Extra!
I’ve definitely saved the best for last, because this chapter is just WOW. So many toppings and dressings and spice mixes and confit – staples to keep in your fridge and your pantry to liven up every dish – like Soy Marinated Eggs, homemade dukkah, a refreshing twist on pickled onions, candied jalapenos and an addictive coffee rub.

How to Plan Menus
Now that you’ve got the recipes, do you think I’d keep you hanging? Here, I guide you on how to plan an actual menu without overdoing it, plus recipe suggested for the holidays.

Skirt Steak Tacos

How to Order

Totally Kosher is available for preorder on Amazon, Barnes & Nobles, Book Depository, Books A Million, Bookshop.org, Hudson Booksellers, IndieBound, Penguin Random House, Powell’s, Target, and Walmart! You can also find the book in your local bookstore once it’s released on March 21st, 2023! I am so appreciative of your preorders, which really help for the sale of the books and help the stores determine how much to order.

Baklava Palmiers

Frequently Asked Questions

Are there mostly new recipes in the book or are they from your blog?
Oh my gosh, I don’t think there are actually any recipes in the book from my blog! You’re looking at over 150 brand new, never seen before dishes!

Do the recipes use hard to find ingredients?
It’s really important to me for the kosher cook to go out of their comfort zone and experience new flavors and cuisines. So yes, there is a small portion of recipes that include ingredients like tamarind paste, pomegranate molasses, miso paste, dried chiles or orange blossom water. These ingredients are all pretty easy to find these days, and I urge you to think outside the box and try them! That being said, I recognize that in some countries, these ingredients may be difficult to get kosher, and therefore, the majority of recipes in the book use common ingredients. Additionally, some recipes offer substitutions, where possible.

What can I expect to find with each recipe?
Clear and concise instructions that are easy to follow. Many of the recipes include variations and notes on how to simplify the recipe or prepare it a different way. Recipes also include a note if they are freezer friendly (with instructions when necessary). Many recipes also include helpful tips.

Are you available for book signings and cooking demos?
Yes! I love to bring my passion for reinventing kosher foods to audiences worldwide. Email imtotallykosher@gmail.com for more information on how to book a book signing or demo in your area!

Will the book be available in stores?
Absolutely! Look for it in your local Judaica shop, Barnes & Nobles and wherever major books are sold. If you don’t see it, ask your book seller to bring it in!

What is the cover photo of and why did you pick that one?
The cover photo is my Corned Beef & Cabbage Ramen. Those that know me, know how much I love a good ramen bowl and I felt this dish really embodied what Totally Kosher is all about – unexpectedly kosher, fun and reimagined food that is colorful, flavorful and influenced by world cuisine.

Got more questions about the book? Leave a comment below or email me at imtotallykosher@gmail.com.

Lighting Shabbat Candles with my Daughters

All photos from Totally Kosher ©Chanie Apfelbaum.

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Tuna Nicoise with Anchovy Panko Crumbs

What a whirlwind the last couple of weeks have been! I don’t think I’ve ever gone this long without blogging in the 7 years that I’ve been doing it but I’ve truly been living up to my name, Busier than Ever in Brooklyn! After having a cookbook “baby”, I’d like to say I was on maternity leave, but the truth is, I’ve been traveling between books signings and demos throughout the Tristate area, plus a small stop in Florida before the Chag. Of course we also celebrated the grand book release party at Bison & Bourbon here in Brooklyn just last week, and it’s truly been a dream come true! I’ve leave the party deets for a separate post, but I really wanted to get back into things here on the blog, where it all got started.

I love it here on Busy In Brooklyn, a constant reminder of my humble beginnings. I need only to scroll back to 2011 to remember how it all began – I was barely even an amateur cook, my photos were beyond embarrassing, and with each passing year that young wife who knew so little about food and photography, blossomed into a confident cook, recipe developer, food photographer, and now, cookbook author. It’s so surreal to me, and as I stood up at the book release party, I said the first thing that came to mind, and what I truly felt – I’m really just a mother, who decided to become a blogger, who decided to write a cookbook. The whole Instagram-fueled pseudo-celebrity status is still so foreign to me – I really just want to live my life and share my passion for modernizing and reinventing kosher food without all the fanfare. Social media has truly changed everything, hasn’t it? It truly is a blessing to be able to reach so many people and watch as traditional Jewish and kosher food evolves over time.

One of the best messages I got from a follower last week was about how she sent her husband to the supermarket in Monsey to buy anchovies for the Kale Caesar Salad in the book. Her husband asked the manager where he could find anchovies and he said, “Come join the other 15 husbands who came in asking for the same thing! Why are people suddenly so interested in anchovies?”. So her husband showed the manager a photo of my book! Now of course there’s nothing Millennial about anchovies in Caesar salad, although it’s not something you normally find on a traditional kosher holiday table. When I was growing up, we made Caesar salad with mayo, garlic powder, distilled white vinegar and sugar. Most kosher cookbooks include a variation of that, with a few forward-thinking recipe writers including Worcestershire sauce or even anchovies. With Millennial Kosher, I really wanted people to embrace these foreign ingredients instead of turning the page or looking for a substitute. Somewhere deep inside I was worried that people weren’t ready, but that message made me realize that Millennial Kosher is exactly what kosher cooks wanted and needed in today’s day and age.

Speaking of anchovies, this modern and sophisticated take on a salad nicoise didn’t quite make it to the book, but after the anchovy episode, I figured it was a good time to post it on the blog! The tuna in this recipe is lightly seared, topped with a sundried tomato and olive tapenade and finished with umami-rich anchovy panko crumbs that would go amazingly well over pasta! Here’s to hoping that some of you are ready to explore anchovies, and salad nicoise, in a new light!

How has Millennial Kosher helped you look at kosher food in a new way? I’d love to hear from you in the comments below!

Related Recipes:

tuna with pineapple guacamole and herbed lime crema
pan seared tuna steak (2011 amateur days! lol)
salad nicoise (another 2011 beauty!)

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Millennial Kosher: The Cookbook!!!

Ahhhh!!!! I cannot believe this day is really here, somebody pinch me!! My very own cookbook, Millennial Kosher, is scheduled for release on April 26th, and is available for presale! (see below for how to order!)

[Quick links: Amazon or Artscroll for a signed copy, using code BIB for free shipping.]

For years I’ve been posting reviews of other cookbooks on my blog, and I never imagined the day would actually come when I’d be able to post my own. Being a cookbook author has been a dream of mine for a long time, but as a mom of five, I just didn’t know how to make it work. I was waiting for the right time – when I had no babies at home, when my schedule would clear up, when I…when I…when I…. Last year, I finally decided that there’s no such thing as a good time to write a cookbook, and if I wanted to truly actualize my dream, I had to just bite the bullet and go for it! Here I am, just about 15 months later and I’m just two weeks away from holding that dream in my hands.

Busy In Brooklyn house salad

How it all started

A few years after starting my blog, I began to entertain the idea of writing a cookbook. I loved collecting and reading them, but the idea of writing one myself seemed too daunting and out of reach. I added “write a cookbook” to my bucket list of things I’d hope to achieve some day, and started a spreadsheet of ideas that I thought might work. As months turned into years, that list continued to grow. Last year, I decided it was finally time and I scheduled a meeting with my publisher, Artscroll Publications, in November 2016. They had a few books lined up, so I was given a tentative publication date of May 2018.

I quickly got to work consolidating the excel sheet and mapping out a concept for my book. Over the next few months, I changed my concept several times and structured and restructured that sheet more times than I can count! I started to write up all the recipes that had already been tested, and created a new list of recipes that had to be developed based on my ideas. I spent most of my summer developing those recipes in the kitchen of my summer home in Upstate New York, testing and retesting until they were perfect.

spanakopita-quinoa-patties

In October, I was finally ready to share the news of my cookbook on social media – and it all started to feel so real! I began to work with my editor on perfecting each written recipe, and when I traveled to Australia for my nephews Bar Mitzvah in December, I wrote all my intros and other introductory chapters on the plane.

As soon as I got back, I got to work turning my dining room into a photography studio. Over the years, I had amassed an impressive collection of props, and I set out to organize them by color so that I could style my photos more easily. I hired an assistant to help me cook the recipes for the shoots, and in a few short weeks, we cooked our way through Millennial Kosher, 5-8 recipes per day. I styled and photographed each dish amid pick-ups, snowstorms and diaper changes, and each night as I lay in bed looking through the photos of the day, I couldn’t believe what I had accomplished. My kids were super happy to have endless options for dinner each night, my cleaning help got a hefty goody bag by the end of the week, and we ate our Shabbos meals in the middle of my tiny kitchen until we wrapped up shooting ahead of schedule, on February 1st.

The last few months have been a blur of testing, editing, decision making, stressing, and very. little. sleep. Slowly the book started to come together as a tangible thing, and not just an excel sheet. My dreams are coming true and I am so grateful for it!

gefilte fish “pizza”

The Concept

Over the years, I’ve come to find my niche in the world of kosher food blogging – putting my own spin on traditional Jewish foods. There’s a plethora of great kosher cookbooks out there – but I always felt that they seemed to include a lot of the same recipes over and over again, with small tweaks and changes. I felt like the kosher food world needed something fresh and new – food influenced by international cultural cuisine, recipes using bold ingredients and spices, and dishes without the dreaded margarine and onion soup mix of our youth. I wanted to make cooking fun again, brighten dishes up with color and do away with the heavy, overly sweet Ashkenazi food I grew up with. I came up with the name Millennial Kosher – a title that embodies my passion for new food for the new generation.

broccoli burger with cashew “cheddar” sauce

What’s in the book?

When I thought about the dishes I wanted to include in the book, I realized that I had to appeal to a wide spectrum – people who love my healthy recipes, people all over the world who make my not-so-healthy hasselback salami, those who want holiday recipes, people who want quick and easy dinners, and those who want recipes that are more involved. Of course I also needed to appeal to those who wanted to introduce fresh and new ingredients into their dishes, and those who wanted to use basic pantry staples. I think I found a good balance, and there is truly something for everyone in this book!

marbled halva mousse

Here’s a breakdown of what you’ll find in Millennial Kosher:

How to Cook Millennial Kosher
explaining my outlook and philosophies on cooking kosher in today’s day and age.
The Millennial Kosher Kitchen: Tools & Equipment and Ingredients
how to stock your kitchen and pantry with Millennial equipment and ingredients.
Staples
some of the basics I always have on hand like pickled onions, bone broth and preserved lemons.
Breakfast & Brunch
fun recipes for everyday or Sunday splurges like marble cake pancakes, sweet and savory toast and overnight oats affogato.
Appetizers
bite-sized dishes that are great for parties or Shabbos and Yom Tov, like kofta stuffed dates, lachmagine flabreads and hasselback potato salad bites.
Salads & Spreads
some of my favorite salads for everyday and holidays like spiralized beet noodle salad, kale caesar salad and deli pasta salad.
Soups
seasonal soups for cold winter days and lighter summer recipes like curried coconut corn soup, ramen bowls and kale, ale and kielbasa soup.
Fish
fun twists on classic gefilte fish plus everyday recipes like everything bagel tuna patties and kani fried rice. 
Poultry
roasted, braised and stuffed – all types of chicken like olive chicken for a simple dinner, pineapple rotisserie chicken that will knock your socks off, and Ma’s amazing stuffed cornish hens that you can dress up or down.
Guide to Kosher Meat Cookery
demystifying the various cuts and cooking methods for kosher meat, to help you understand what to buy and how to cook it.
Meat
basics like pulled beef and hasselback salami (3 ways! + a fun way to serve it) and holiday worthy dishes like fall harvest roast and sticky silan short ribs.
Meatless Meals
Meatless Mondays are a huge passion of mine, so I dedicated a chapter to meat and dairy-free meals that are great for vegetarians and vegans alike. Recipes include basics like vegetarian chili, fully loaded stuffed eggplants, plus ethnic foods like quinoa pad thai and tempeh fajita lettuce cups.
Dairy
a delicious assortment of everyday and fancied up options like baklava blintz bundles, nish nosh mac ‘n cheese and roasted vegetable and goat cheese calzone buns.
Sides
colorful and flavorful side dishes like sugar free butternut squash pie, roasted tricolor beets with grapefruit gremolata, confetti cabbage and roasted sweet potatoes with gooey pecans.
Cakes, Pies & Tarts
showstopping desserts that will wow your family and guests like orange creamsicle cheesecake, red wine chocolate cake with poached pears and chocolate hazelnut ganache tart with a macaroon crust.
Sweets & Treats
a combination of healthy and indulgent snacks for the family or special holiday treats like pecan pie bites, cowboy biscotti, babka straws, date peanut chews and persimmon fritters.
Savory Snacks
I much prefer salty and savory snacks over sweet ones so I incorporated a whole chapter to crunchy, salty and spicy snacks that are great to have on hand, like honey za’atar granola clusters, roasted chickpeas three ways and smoky sumac almonds.

ramen bowls

How to Order

The cookbook is available on Amazon currently for $27.92. Free Shipping for Prime members only. Book ships a few days after the release date.
You can also order on Artscroll for $31.49 plus free shipping using coupon code BIB. All orders through Artscroll will receive a signed copy. Book will ship out immediately on the release date of April 26th.

overnight oats affogato

Frequently Asked Questions

Are there mostly new recipes in the book or are they from your blog?
Most of the recipes in the book are brand new, with a few blog favorites as well as recipes that have been featured at my cooking demos and classes over the years.

Do the recipes use hard to find ingredients?
Some of the recipes in the book (a small percentage) use ethnic ingredients like sriracha, tamarind paste, harissa or pomegranate molasses. The chapter on kitchen ingredients makes note of where you can find these products. Some of the recipes offer substitutions, where possible.

What can I expect to find with each recipe?
Many of the recipes include variations and notes on how to simplify the recipe or prepare it a different way. Recipes also include a note if they are freezer friendly (with instructions when necessary). Many recipes also include helpful tips.

Are you available for book signings and cooking demos?
Yes! I love to bring my passion for reinventing kosher foods to audiences worldwide. Email busyinbrooklyn@gmail.com for more information.

Will the book be available in stores?
Of course! The book will be sold in Judaica stores all over the world including Canada, Australia, South Africa, Israel and Europe. If you do not see the book in your local store, ask your book seller to bring it in.

What is the cover photo of and why did you pick that one? 
The cover photo includes shawarma fish laffos (laffa+taco) with pickled turnips, cabbage slaw, parsley and a Greek yogurt tahini crema. It was one of the first photos I took of the book and I knew it would be my cover shot from the second I took it! I felt this dish really embodied what Millennial Kosher is all about – fresh, colorful food that is reinvented and influenced by cultural cuisine.

beer marinated london broil with arugula chimichurri

Got more questions about the book? Leave a comment below or email me at busyinbrooklyn@gmail.com.

All photos from Millennial Kosher ©Chanie Apfelbaum and Artscroll Mesorah Publications.

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Our Table Cookbook Review & Giveaway

I’ve been following Renee Muller for years, and when word got out that she was coming out with a cookbook, I knew it would be something special. You see, Renee doesn’t see food like the rest of us. To her, a table is a canvas, and each dish is another way to paint a beautiful picture. Renee is a food stylist par excellence and her magazines spreads are jaw dropping. I knew the photography would be out of this world, but I was in for even more. In Our Table, Renee invites us to experience the joy of eating memorable meals together, something she cherishes from her upbringing in Lugano, Switzerland. Her recipes are homey, family friendly and diverse. She’s got a little something for everyone – part healthy, part indulgent, some easy and some more complicated. The Chapters span the basics from appetizers and soups/salads to fish/dairy, meat/chicken, snack/sides, breads/cakes/cookies and desserts.

Beautiful photography and a range of mouthwatering recipes wasn’t enough for Renee. So she created a guide with never-before-seen video tutorials of some of her most popular recipes. From “how to stuff cabbage” to “how to cut caramels”, “how to make gnocchi” to “how to braid challah”, these videos are not just visually stunning, they are informative too. (You can watch them here!) You’ll also find a Pesach guide in the book to help you easily adjust many of the recipes and make them holiday approved.

I’ve already tried Renee’s seared tuna cubes over the holidays to rave reviews, but I’m looking forward to trying the broccoli winter salad below, the gnocchi di casa, sugo della nonna (her grandmother’s Italian marinara sauce), Belgian birthday waffles, lattice minute roast, meat manicotti, honey walnut brittle, irresistible toffee, buttery chocolate scones, deconstructed lemon meringue pie (what an awesome idea!) and more!

Of course I can’t do a cookbook review without giving one lucky winner a chance to own this beauty, so…

To enter to a win a copy of Our Table by Renee Muller,

  1. Comment on this post and share your most memorable meal or dish.
  2. For an extra entry, follow Busy In Brooklyn via Facebook, Twitter, Instagram or Pinterest. Just be sure to leave a note in the comment letting me know where you follow.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Monday, November 14th, 2016.

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Kosher by Design Brings It Home Review & Giveaway

I couldn’t be more excited to be a part of the Kosher by Design Brings it Home VIRTUAL BOOK RELEASE PARTY! I’ve been a fan of Susie Fishbein since the early years, before there was a Busy In Brooklyn and the only things I knew how to cook came out of a cookbook. When I got married, her books were my go-to for Shabbos and Yom Tov meals and everything in between. In the early days of BIB, I posted some of her recipes like thisthis and this and was honored to attend her book release party for KBD Cooking Coach where I met her in person for the first time.

I have a deep respect for Susie’s work because she was the go-to kosher recipe developer before there were hundreds of cookbooks to compete with, an endless supply of free recipes on the web to copycat and growing network of kosher foodies who share, connect and interact in the industry. Fishbein literally set the groundwork for all the kosher cookbooks to come with her solid cookbook collection filled with original and unique recipes as well as beautiful food photography. I’ve followed Susie’s journey through the years and I’m thrilled to see a culmination of her travels in her last of the KBD series, Bringing it Home.

As a foodie, I have learned that the only way to really expand your culinary horizons is to travel. Traveling opens your eyes to unique ingredients, food combinations and flavors that you never thought of or experienced. Not all of us have the luxury to host culinary tours throughout the world, so luckily Susie has done the work for us. In Kosher by Design Brings It Home, she fills us in on her travels throughout  Israel, France, Italy and Mexico, sharing food traditions and fiercely guarded recipes that are unique to those regions.  It’s an honor to have an inside look into restaurant and chef’s recipes throughout the kosher world and I can’t wait to start cooking more cultural cuisine!

Purchase Kosher by Design Brings it Home on Amazon

A book release party is nothing without a giveaway, and what a giveaway it is! Follow these instructions to enter.

a Rafflecopter giveaway

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