Traditional Meets Modern - Passover Taken Seriously

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	• Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design) (Kosher By ... Susie Fishbein Mesorah Pubns Ltd, 2008 - 272 pages average customer review:based on 20 reviews view larger image
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highly recommended

Recipes that make centuries of slavery worthwhile

As this book was published, the author approached her first Passover since the death of her beloved mother-in-law, Myrna Fishbein, and so, the book is dedicated to her. Recipes are tagged if they are non-gebrokts. Not only are the Passover recipes splendid, but the presentation ideas are extremely helpful and creative. For example, each seder participant can pick a chore out of a bowl (serve the soup, clean the first course, pour the wine). It makes chores and helping out more organized and fun. Or consider serving the karpas and salt water in a Bento Box. Or check the wine labels at the seder. Tell a Jewish story about each of the countries that the wines are from (Israel, USA, Chile, New Zealand, etc.)

Recipes include APPETIZERS (14) - highlights are Salmon Tataki, Tri-color gefilte fish (3 layers, requires salmon for one layer, dill and cucumbers for another, and a springform pan), and Steamed Sea Bass and Savoy Cabbage. Idea: serve the horseradish in a scooped out zucchini slice.

SOUPS (over 18) include creamy peach, carrot coconut vichyssoise, chicken, broccoli and almond bisque, and a thick wild mushroom veloute. In terms of colorful matzo balls, there are tomato, tumeric, and spinach versions.

There are over 20 SALADS, including Seared Ahi Tuna Nicoise; Cucumber Dill; Grilled Beef and Radish; Fatoush; and Mango Tuna with Goat Cheese. The coolest is a Watermelon and Beet Salad served in a martini glass with mint and basil sprigs. There are 27 POULTRY recipes. Includes Chicken Lollipops, Greek Garlic Chicken, Fiesta Turkey Burgers, Pastrami Stuffed Turkey Roast with a Pineapple Glaze, and Ratatouille Chicken Stew. The nineteen MEAT recipes include Lamb Chop with Parsley Pesto, Brisket with Shallots and Potatoes, Braised Rib Roast with Melted Tomatoes, Veal Scaloppini with Kumquats, and a Fig Marsala Sauce.

Of the over 20 FISH/DAIRY recipes, my faves were Tower of Snapper and Eggplant, Halibut with Zucchini Confit, Tuna Croquettes, Parmesan Crusted Grouper (yes Parmesan can be kosher), Matzo Brei, and Blintz Souffle. The 24 SIDE DISHES include Cauliflower Popcorn, Cauliflower Francaise (she loves cauliflower), Matzo Primavera, Meichel (her mother in law's farfal mushroom pilaf), Hasselback Potatoes (never has a potato looked so lovely), a cranberry pineapple kugel, Thai Quinoa, and Quinoa Timbales with Grapefruit Vinaigrette. As for Afikomens, or DESSERTS, there are 28, including Ebony and Ivory (mouse), Chocolate Mousse Pie, Melon Granitas, Best Ever Sponge Cake (the trick is in the egg white beatings), a compote that serves a mere 25 people, and brownies, cookies, and sorbet. Btay Avon

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WOW Awesome book Must have for the food lover

I am an avid cook with a large cookbook collection. So I was overjoyed for more than a few reasons when this book landed on my desk.

First off, I LOVE the recipes because they are new and fresh, varied and alas even healthy. Which will make this years Passover special since we are always looking for new vibrant recipes to make.

And the photos by John Uher make the recipes come alive and so tasty looking that you actually want to add new items to the grocery list this week, so you can try some new recipes even if it isnt Passover.

And thats something else that makes this book a keeper. The recipes are the type that you want to make throughout the month.

Also, the book makes a perfect gift for the cooks in your life, no matter their age. I even think that its a cookbook that will inspire the younger person who think cooking is boring or to complicated.

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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!

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Traditional Meets Modern - Passover Taken Seriously

This cookbook is an exceptional tool for anyone wanting to update their recipes, change their table décor or wanting an understanding of this Jewish tradition. The explanations are clear and concise giving the reader a vivid picture of the rich history Passover entails. The plate presentations, "green" table decorations, and modern Passover dishes will compliment any dinner and can be used year round. The Kosher dishes are separated into several categories: appetizers, soups, salads, poultry, meat, fish/dairy, side dishes and desserts. The recipes have interesting stories, serving size, apparent instructions and thorough ingredients.

PASSOVER BY DESIGN offers over 170 recipes and 140 photos which will make your mouth water. These dishes take the hum drum out of the Passover dinner adding sophistication and spice that will help update this wonderful tradition. I noticed that most dishes are gluten free which gives tasty food options to the millions that suffer from allergies. Even though this cookbook is `Passover-centric' these dishes can be used year round to compliment any dinner table. Fishbein has a new fan and this reviewer can't wait to prepare steamed artichokes with two sauces, creamy peach soup, purple cabbage salad, and tomato-basil chicken. Thanks for introducing a healthier way of cooking and providing attention-grabbing insight to this Jewish holiday.

Reviewed by:
Deltareviewer
Reviewing for Real Page Turners

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Beautifully Delicious

Fishbein, Susie. "Passover By Design: Picture Perfect Kosher By Design Recipes for the Holiday", Menorah Publications, 2008.

Beautifully Delicious

Amos Lassen

It's getting close to that time of year again when Jewish housewives start scurrying around to find new ways to make Passover more interesting food-wise. They do not have far to look because Susie Fishbein has a new book that will give them the most beautiful recipes ever. Passover is a holiday that we love to hate. In the beginning of the eight day festival, we love our traditional foods but as the week drags on, we get bored with the entire business. Passover boosts us spiritually and the "Seder" is a time for families and friends to come together. However one the family has settled in and we face the situation of a full week without certain foods, we get itchy. We can stop scratching now that Susie Fishbein's new book is here. Just to look at it makes my mouth water and realizing I still have six weeks to go before Passover is making me itchy as well.
The food in this book looks divine--even better than the fanciest of restaurants in Little Rock, Arkansas. The food here is elegant and beautiful and I am sure delicious. Aside from adding new treats for the Passover menu, the author has taken some of the old standards and completely redesigned them. My mouth went crazy when I saw the picture of the matzoh brei. It has never looked so good before.
To give you an idea of what is here; let me name some of the recipes for you. Among the appetizers are: pistachio chicken skewers with blackberry sauce, tri-color gefilte fish, and Portobello stacks with honey-balsamic ketchup.
Among the soups are carrot coconut vichyssoise and cream of sweet potato soup with roasted pecans. Salads include seared ahi tuna nicoise, blackened steak with asparagus and smoked turkey mango salad. If you feel like chicken you can try teriyaki chicken sates, glazed chicken breasts with strawberry salsa or poached chicken in leek broth. How about beef remoulade in creamy parsnips or rack of lamb with fig Marsala? Fishbein also provides recipes for side dishes and deserts that will have you rushing to get to the last course.
None of the recipes look difficult and I just wish that I had already done my Passover shopping and prepared my kitchen because instead of typing this review, I would be in the kitchen cooking. I would even find an excuse to have a Seder.
The book is all pleasure. John Uher's photography shows what the finished foods look like and there is something about reading a cookbook that is personal. My love for beauty, food and Passover all come together in this beautiful volume.

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reviews: 1, 2, 3, page 4

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