Other recipes include marinades, soups, deli delights, side dishes, vegetables and unforgettable desserts.
All the recipes in Cooking with the Kosher Butcher's Wife are also suitable for the lactose intolerant. With the many non-dairy substitutes available today, Sharon proves that non-dairy desserts can be just as delectable as their dairy counterparts. Sharon Lurie married into a fourth-generation family of butchers and, after experimenting and creating for over three decades, has certainly proved that meat from the forequarter need not be tough, dry or boring.
After contributing recipes to local and international media sites, she wrote her first award winning book, Cooking with the Kosher Butcher's Wife which became the trusted name in Kosher cooking. Continuing in the same vein, with the addition of fish recipes, Celebrating with the Kosher Butcher's Wife followed shortly thereafter also published by Struik Lifestyle. This book together with personal stories and discovering traditional recipes with modern variations kept readers entertained as they celebrated traditional Jewish holiday foods.
Sharon has her own cooking show on Chai FM radio and continues to consult and create exciting kosher recipes with all the wonderful kosher products so freely available. Michael Smith is a Johannesburg-based photographer who has done the lifestyle and food photography on Sharon Lurie's previous two cookbooks as well - The Kosher Butcher's Wife and Celebrating with the Kosher Butcher's Wife.
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Seller Inventory NEW I thought this was a missed opportunity to provide some specific pointers that would have allowed the book to speak to a broader audience. A concise explanation of the basics of kosher cooking would also have been useful.
enter For instance it would explain the reason for non-dairy cream being consistently listed as an ingredient in meat dishes. In parenthesis I would suggest to Lurie that she looks at alternatives like soy milk and soy cream, which contain little or no additives as opposed to the brand of non dairy creamer that she seems predisposed to use. The recipes themselves cover an impressive range, and yes — I might even be tempted to tackle a few.
It adds a sense of the dish being tried and tested. My cousin Adele, who is a meticulous follower of recipes, gave this book a thumbs-up. She looks forward to trying out several that titillated her palette.
Philip Todres is an obsessive collector of South African art. Philip ran Primart Gallery and still does freelance curatorial work.
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