[.ca] Adventures in Jewish Cooking (ISBN 0609610686)

From Amazon.com:
Anyone looking for new takes on Jewish cooking or fresh ideas for their kosher table will want to explore Adventures in Jewish Cooking. The book pushes the whole concept of Jewish cooking--let alone kosher restrictions--to the limit with inspired, internationally inflected dishes. Jeffrey Nathan, executive chef of Manhattan's acclaimed kosher restaurant Abigael's and host of the popular PBS cooking show New Jewish Cuisine, delivers all the standards of Jewish fare, but his Matzo Ball Soup is intensified with a spicy Latin American Soffrito and studded with saffron-infused matzo balls. His gefilte fish is a sophisticated terrine, adorned with jewel-like carrot and beet salads tossed with a tangy, sharp Horseradish Mustard Vinaigrette. Even his chicken soup is accented with Japanese miso paste. Besides updated versions of typical Jewish dishes, Nathan calls on his widely varied culinary experience to create kosher versions of more unexpected fare. Nori-Wrapped Salmon with Pea Shoot Salad would be impressive on any table--it's merely an added bonus that it also happens to be kosher. Turkey and Sausage Barley Jambalaya proves that pastrami, veal sausage, and turkey thighs can go head-to-head with the nonkosher meats normally found in this spicy Southern dish. Many of the dishes are impressive enough for the holiday table, making this a welcome resource for any cook looking for unusual takes on international cooking and those looking to add new dimensions to their kosher fare. --Robin Donovan

The Absolutely Best Jewish Cook Book:
The restaurant Abigael's is wonderful and now to have a cook book by the Chef is great. I've had the opportunity to attend a cooking class given by Chef Nathan and tried the recipes from the class with complete success. The recipes in the book are easily done at home. I tried the roasted lemon-rosemary chicken and it came out exactly as pictured in the book !!! My kids, ranging in age 6 - 11 devoured the chicken, normally I need to beg them to try something new. Not this time. The Creole Chicken is the best and so easy to make !!! The recipes are klutz proof and easily reproduced in a non-gourmet kitchen. This is a worthwhile investment or terrific gift. You don't have to be kosher to love the food.

Not Much Explanation; Not for the Novice:
I had high hopes for this book. Many Kosher cookbooks simply restate the traditional cusine; kudos to Mr. Nathan for providing new recipes. The problem with the book is that it is not nearly detailed enough in its recipes. A good example of this is the recipe for his chocolate mousse (which is prepared by making a ganache) is hopelessly vague. When compared to the detail provided by Sherry Yard in her cookbook, Mr. Nathan's recipes are fraught with peril. How does one know when things are done? There are no temperature readings or guidelines for the unwary.

Disappointing:
I was thrilled to learn of a cookbook which put an updated spin on Jewish cooking. Reading the 5 star reviews added to my anticipation in receiving the book. Unfortunately, the book doesn't live up to my expectations. While the book includes some interesting dishes, the recipes are time consuming and include hard-to-find ingredients. I am a working mother of two and do not have unlimited amount of time to cook. Check out Marlene Sorosky's books. While the dishes are not as exotic, there are plenty of recipes with interesting spin that are not as time consuming. She even includes ideas for make ahead planning and shortcuts.

Adventures in Cookbook Reviews:
Disagreement makes the world go 'round. But when I read a review that I know to be out-and-out unfair, I have to jump in and set the record straight. I have happily cooked my way through this book. I do agree with the readers who found some of the recipes time-consuming and difficult to shop for. However, the book is not advertised as "fast and easy" cooking (a claim that many other chef's books falsely use with abandon), so I wasn't surprised to see many of Nathan's restaurant's signiature dishes appear. Restaurant cooking should be different than home cooking, and this book offers both. As I often cook plain as well as fancy, I like his approach. Being a fan of his TV show, I knew to expect a chef's sensibility towards food--and few of them, for better or worse, count ingredients or bowls! What rankles me is how jsholkoff talks about the lack of instructions. Did we cook from the same book? I have made both chocolate mousses in the book. Chocolate Flowerpots (OK, I served them in bowls and not individual clay pots) is not made with a ganache. Could this reviewer mean Matzo Napoleons with White Chocolate Mousse? If so, the instructions are spot on. And no where in the book did I see dropped temperatures or incomplete instructions for doneness. In fact, Nathan even tells you what level to place the oven rack. Sherry Yard's book (which, by the way, I found full of inconsistencies and errors, and has photographs of desserts that are decorated with garnishes not in the book, which really peeves me)is ABOUT making desserts, so I would expect the mousse directions to be concise and detailed. Nathan's instructions for his mousses are not lacking, as I can attest from actually cooking them. I must admit that I take most amazon reviews with a huge spoonful of salt because I can often tell that too many people profile cookbooks that they have not even cooked from. When you want a fancy dish for company, roll up your sleeves and tackle Nathan's Porcini Striped Bass with Smoked Trout Mashed Potatoes or similar tongue-(or toque-) twisters. Otherwise, there is lots of everyday fare, such as Grilled Chicken Breasts with Orange-Soy Marinade and Sea Bass Vera Cruz.

A New Look:
I have really enjoyed cooking from this new book. I am the designated cook for family gatherings and I am always looking for new and different ways to prepare traditional recipes. I found the book easy to follow, and the results as good as the pictures. I loved that Jeffrey gave resource for some of the more unusual ingredients found in the book. I reccommend this book highly to kosher and non-kosher cooks.