by June Hersh
Kosher meat is prized by home chefs across lines of faith for its high quality, savory flavor and the humane and well-supervised conditions it was raised and butchered under. The 120 all-new, innovative meat and poultry recipes in The Kosher Carnivore
will delight families who keep kosher, but will satisfy other cooks as well once they discover the fresh mixture of classic, elegantly ethnic, and innovative recipes.The Kosher Carnivore
focuses on meat, but provides fantastic dairy-free soups, side dishes, marinades and sauces, too—from Creamed Spinach without the butter or cream, to Fresh Guacamole. It also provides complete and smart instructions on how to grill, roast, braise, stew and pan-sear, along with tips from expert butchers, organic farmers, a leading cookware and gadget guru, a wine authority and a knife skills professional: all there to help the home cook buy and prepare the best in kosher meat and poultry.
Kosher eating is a trend 3, 300 years in the making. This book addresses both the new face of kosher as well as the traditional kosher consumer, with a focus on meat and poultry. Whether you buy kosher chicken because it is plumper and tastier or kosher steak because you are observant and would not consider eating anything else, this book is an indispensable resource.
- Published in 2011
- Approximately 8’’ x 9’’, 1’’ thick, 256 pages
- Black and white with color photos
- Kosher meat and pareve recipes and tips