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Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design) (Kosher By Design)

2008-02-29T09:15:00.000-08:00

By Susie Fishbein

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Product Description
In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.

Passover by Design features:

**Over 30 brand-new recipes, many developed with kosher catering star, Moshe David

**Over 130 Kosher by Design favorites reformulated and retested for Passover

**Over 140 full-color images throughout, with over 40 brand-new photos

**Quick and easy table decor and entertaining ideas

**Useful, year-round healthy cooking techniques

**Comprehensive index for easy cross-referencing

**Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet.

Product Details
- Amazon Sales Rank: #338 in Books
- Published on: 2008-02-28
- Number of items: 1
- Binding: Hardcover
- 272 pages

Editorial Reviews

About the Author :

Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. Since then, Fishbein has debuted Kosher by Design Entertains, Kosher by Design Kids in the Kitchen Kosher by Design Short On Time and the NEW Passover by Design. Combined sales in the series have exceeded 250,000 copies. Her next project Kosher by Design Lightens Up! is due in November 2008.

Susie travels the country sharing culinary techniques through book signings and cooking demonstrations. She has appeared on national television shows such as The Today Show, Living It Up with Ali & Jack and Sheila Bridges Designer Living, as well as Martha Stewart Radio . She presented her cooking talents at the International Festival of Food and Wine at Epcot Center in Orlando in October, 2006. She has also taught at the prestigious Degustibus Cooking School in New York as well as onboard Chosen Voyage kosher cruise lines.

As a wife and the mother of four children, Susie understands the demands of modern living and creates cookbooks that balance contemporary and traditional tastes. She is a graduate of Queens College in New York and taught fourth grade for several years at a progressive school in Oceanside, New York.

Customer Reviews

Passover by Design: What a great idea.

My wife was so excited when I brought home a copy of Passover by Design. Most people dread cooking for Passover, particularly since it's traditionally such a "meat'n'potatoes" holiday, punctuated with lotsa matzah! We were impressed that Susie Fishbein has created recipes that are kosher for Passover, but look like year round dishes. I notice she's reworked many popular recipes from her series and made them kosher for Passover, so we don't have to do all that pesky ingredient substitution and recalculating flour to potato starch ratios! There are some pretty cool new recipes in here that I really want to test drive before Passover, like the Creamy Peach Soup, the Beef Roulade on Creamed Parsnips, and I'm itching to get into that Chocolate Chip Cheesecake. I see this cookbook is not quite as big as the previous ones, but it also costs less too. So - fair trade off. The pictures are beautiful to browse, but they make me hungry. We've been Fishbein fans since her original Kosher by Design came out about five years ago. Great idea having a cookbook like this for such a daunting eight-day holiday as Passover. Thanks again, Susie!

Artisan Baking

2008-02-29T08:44:00.001-08:00

By Maggie Glezer

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It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.

First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.

Product Details
- Amazon Sales Rank: #19716 in Books
- Published on: 2005-10-01
- Number of items: 1
- Binding: Paperback
- 248 pages

Editorial Reviews
Review :
The New York Times : "A landmark book. Those of us who live for and on bread have been waiting for Maggie Glezer's Artisan Baking"—The New York Times

From the Back Cover
Winner of the James Beard Foundation Award for Best Baking Book of the Year

A book to bake from and learn from, and to read for the sheer pleasure of meeting the amazing men and women who dedicate themselves to furthering the bread-baking craft.

First published in hardcover as Artisan Baking Across America (Artisan, 2001 )

About the Author
Maggie Glezer is an American Institute of Baking-certified baker whose first book, Artisan Baking Across America: The Breads, the Bakers, the Best Recipes won a James Beard Foundation award. She specializes in teaching and writing about bread baking for amateurs and professionals and contributes to publications such as Fine Cooking, The Atlanta Journal-Constitution, the newsletter of the Bread Bakers Guild of America, and King Arthur Flour's The Baking Sheet. She lives in Atlanta with her husband and two children.

Customer Reviews

Good and useful
I was new to artisan baking. I found the book to be very good, a good book for beginning baking. I did not give 5 stars because I purchased another book at the same time, Crust, from Richard Bertinet and prefer his book. I find that Crust has better pictures detailing the steps, also I much prefer his kneading technique and he has a few recipes that I really like. So if I was to buy only one book I would get the Crust book but if I was to buy 2 I would also get this one because they compliment each other in terms of information and don't get me wrong this book is very nice. In any case, even after reading both, I still had to research the web to properly understand the difference between starters, biga, poolish, fermented dough and how yeast works.

Excellent book on proper bread baking
I have had this book for a few months and it has become one of my very favorite books on bread. I spend a lot of time working on bread and I am always looking for good books on the subject, so when I found this book I was quite taken with it. The more I use it, the more I like it.

Ever since picking up a copy of Reinhart's "Bread Baker's Apprentice" I have been sold on the idea of slower rise times and the use of starters (biga, poolish, etc.) to make bread, and the result has been a very significant improvement in the quality of the bread I make. Glezer's collection of formulas very much subscribe to this mindset and as a result my portfolio of breads has expanded. In my personal opinion, Glezer's writing style is somewhat more personal and warm than that of Reinhart, though it is a matter of personal preference. Both are excellent. The point is simply that Glezer's collection relies heavily on slow rise, starter-based breads.

There are no failures in this collection. Each formula is concise, clear, and makes a beautiful resulting loaf that is guaranteed to impress even the most discerning of bread critics, both visually and on the palate.

In addition to a fabulous collection of formulas, Glezer includes quite a bit of history and storytelling in her book. There is enough in here that the book might easily be considered more of a coffee-table tome than something to be used in the kitchen. Furthermore, there are pictures and lots of them. This book is beautiful in its layout and structure, becoming glamorous in its presentation without being pretentious.

For excellent loaves that require some time to make, good reading and a better appreciation for superb bread and bread baking, this book is a must-have.

Finally - a baker tells it like it is!
Yippee, ciabatta that is actually ciabatta! As a retired chef and long-time pastry/bread artisan, I was astounded by my irremediable inability to create decent ciabatta. Equally amazed to learn that it appears everyone (and I have all of the well-known ones) is copying everyone else's recipe/technique without ever bothering to try it. Maggie Glezer's was perfect the first time (and the second...) If you buy just one artisinal bread book, this really should be it. Everything works - she's just terrific.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

2008-02-29T08:24:00.001-08:00

By Jeff Hertzberg, Zoe Francois

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There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.Coauthors Jeff Hertzberg and Zo Franois prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

Product Details
- Amazon Sales Rank: #266 in Books
- Published on: 2007-11-13
- Released on: 2007-11-13
- Number of items: 1
- Binding: Hardcover
- 256 pages

Editorial Reviews

From Publishers Weekly

While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and FranÃ§ois it means five minutes. An intriguing conceptâhigh-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chaptersâPeasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastriesâare filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes. (Nov.) Copyright Â© Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Jeff Hertzberg has been a physician, university professor, information technology consultant, and ardent amateur baker. He developed a love of great bread while growing up in New York City’s ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.

Customer Reviews

Phenomenal Bread, Amazing Book!
I've attempted to make bread quite often, & for the effort and attention, the results have been all right--but seldom great. Cooks Illustrated's The Best Recipe has some amazing bread recipes, but other than that, none of my efforts have really been worth the trouble. Then I bought this book, and my first loaves have been delicious, far superior to locally-made artisan breads, & simple. It's as easy as having those paper tubes of chemical-laden pre-made biscuits in your fridge, but so much more wholesome and tasty. Finally, my breads have a perfect crust and a light chewy interior. I made the basic recipe, and have turned it into a boule, dinner rolls (the kids' favorite by a mile), and an olive loaf. So easy! No kneading, no punching down, and most importantly, none of that discouragement that comes from caring for a ball of dough throughout the day, and ending up with an unremarkable, heavy & tasteless loaf. This book would make a great gift, and I highly recommend it. The resulting breads are astonishingly good.

Yes, it really does work!
I made the Sticky Pecan Caramel Rolls on page 187...they were divine! The process was simple and the dough was easy to handle. I've baked Artisan breads before while I was in culinary school and I must say the taste, crumb and crust are very comparable. If you love the way freshly baked bread smells and tastes even if you have limited or no amount of baking knowledge BUY THIS BOOK! You will not regret it.

The easiest bread ever
This is the best bread book ever. I mix a batch of the dough on weekends and can actually make a loaf of bread after work while I cook the rest of the meal. The bread is great, the crust is wonderful, can't recommend it enough.

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food

2008-02-26T06:12:00.001-08:00

FoodBy Jessica Seinfeld

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It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits?
As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear-out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal.

But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long-term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.

Jessica Seinfeld's book is practical, easy-to-read, and a godsend for any parent that wants their kids to be healthy for a long time to come.

Bob Greene, author of The Best Life Diet:

"I found the techniques for adding vegetables to meals extremely creative and the recipes fantastic! Deceptively Delicious is a must have for your healthy kitchen."

Questions for Jessica Seinfeld

Amazon.com: My seven-year-old inspects the food on his plate like a hawk (if there was a hawk that only ate bagels and macaroni). Anything with the least bit of color goes untouched. What's a mom or dad to do?

Seinfeld: First and foremost, remember that not every meal you prepare for a child will be a success. Kids at this age are naturally testing preferences, pushing boundaries, and changing their minds. That's part of their development and those are urges not worth battling. As I learned the hard way, the more pressure you apply, the more kids will "hate" certain foods. And, while it would be nice if kids had a "spirit of adventure" when it comes to food, I've found it's best to eliminate adventure and stick to the basics--foods they already love, laden with added nutrition they don't know is there. Finally, be consistent, firm and patient. I have a rule in my house: you don't have to eat what's on the plate, but what's on the plate is all that's being served. Eventually, they come around.

Amazon.com: Are your kids interested in cooking yet? Are there ways to introduce healthy eating habits with the child helping in the kitchen?

Seinfeld: My children are interested in baking because they love any excuse to be around sweets. But I make sure whatever we bake has pureed veggies in it and is actually low in refined sugar. So my children actually think baking cakes, brownies, and cookies with sweet potatoes, carrots, or beets is the proper way to cook.

Amazon.com: What are your kids' favorite recipes in the book?

Seinfeld: Every recipe in this book is a favorite. I've tried out countless creations on my kids, and if they didn't love them (which happened frequently!), they didn't make it into the book. But, if pressed, I will say they are crazy about the tacos, the chicken nuggets, the brownies, the pancakes, and my birthday cakes. [See her recipe for delicious brownies made with carrot and spinach.]

Amazon.com: I have to ask it, since I know many readers will: do these recipes require a squad of personal chefs to prepare, or can a busy mom or dad without seven years of Seinfeld residuals put them together by themselves?

Seinfeld: I'm a busy mom with three kids, a job, and a husband who travels constantly, but I'm uncompromising when it comes to my kids' health and nutrition. Leaving that to someone else is out of the question. My parents had three kids and both worked too, and we always managed to eat healthy meals as a family. That's the standard I've always wanted to meet. So when I started creating recipes from my pureed veggie experiments, I had three criteria: my kids had to love the food, the preparation had to be quick, and the process had to be simple. Believe me, if I can do these recipes quickly and easily, ANYONE can.

Amazon.com: How are the reading skills of Sascha, your oldest child and pickiest eater? Have you blown your cover by publishing your secrets?

Seinfeld: My daughter is almost seven and she not only can read, she's fully aware that her mother cooks with vegetables all the time. Two years ago, she was a picky four-year-old who thought she hated vegetables. But once she was converted and started seeing those purees going into the desserts she loves, she started to ignore the fact that they were going into the rest of her foods as well. Now it's the only kind of cooking she knows. So, to anyone with young children--start cooking Deceptively Delicious food when they are young! It's much easier than trying to change habits later on.