The modern table Kosher recipes for everyday gatherings

Review by Booklist Review

An acclaimed expert in kosher foodways, Kushner (The New Kosher, 2015), who combines Moroccan and Ashkenazi lineages, here looks at the wealth of kosher culinary traditions. Diet guidelines aside--no shellfish or pork or mixing of milk and meat, among other tenets--Kushner offers not only 90-plus well-honed recipes, but also ideas for on-trend hosting and gift giving that anyone will welcome. Boards of all sizes and shapes (burger, dessert, cheese, bagel) are touted, as are best entertaining tips: think fruit as a centerpiece, lean toward a white-on-white table, and consider a grazing spot. The global mélange of dishes includes tomato carpaccio, garlic confit, bibimbap, shawarma salad, tortillas with spicy hummus, and Israeli-style cheesecake. Along the way, sidebars and sayings continually enliven the narrative: don't clean mushrooms; remember that a dinner's ending is as important as its start; follow Kushner's tips for success in the roasting of meats. Worth reading; worth following; worth trying.

From Booklist, Copyright (c) American Library Association. Used with permission.

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Review by Publisher's Weekly Review

Canadian chef Kushner (I Heart Kosher) pivots from elaborate Jewish holiday meals to simpler kosher fare "that can be prepped, cooked, and on the table in a heartbeat" in her jubilant latest. "Food is so much more than what we see on our plates," she begins. Indeed, her dishes tell stories that extend beyond the table, often putting a contemporary spin on recipes inspired by her Moroccan-born mother. She updates a tagine (which is traditionally made with meat) to one composed of leeks, lentils, and chickpeas, and highlights the "divine combination of saffron and yogurt" in a dish of caramelized yams. Putting an emphasis on ease, Kushner uses bone-in thighs to prepare a rich-tasting chicken soup in just 40 minutes, and relies on relatively few ingredients in such dishes as a simple yet fragrant salad of fennel, pomegranate, and parsley. She also relishes the bright flavors and quick prep time of vegetable ramen and weeknight poke bowls. Her penchant for creating a welcoming environment can be seen in everything she touches--from helpful menus for Shabbat to table settings graced with displays of fresh herbs and suggestions for such small take-home gifts as a homemade garlic confit. Start to finish, this provides fresh ways to nurture and enhance the spirit of a kosher home. (Apr.)

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Review by Library Journal Review

Kushner's (I Heart Kosher) fourth cookbook is an ode to entertaining and offers sophisticated recipes that reflect the author's Moroccan and Ashkenazi-Canadian background. She delivers a wide variety of delicious and unique recipes with plenty of vegetarian options. Make-ahead tips, accurate prep times, and menu ideas make hosting a breeze. Those who follow Kushner online will be pleased with how the collection is assembled and will recognize the rich photography and delectable food styling. Delivered in a well-organized package, the elegant design offers an array of helpful entertaining guides (creating a table-scape; quick and easy snack boards; plating and serving ideas). Throughout Kushner supports her philosophy that sharing food is the best way to "express kindness and generosity"--a warmth that's reflected in the cookbook's tone and dishes. Readers might not notice that all the recipes are kosher, as the book opens up Jewish dietary laws to a wider audience. Whether for a weeknight meal or a Shabbat dinner, Kushner's recipes and passion will help fill the table. VERDICT This elegant and sophisticated guide to kosher entertaining will bring delight to many dinner parties.--Sarah Tansley

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