About this ebook
The acclaimed chef and kosher cuisine expert shares 120 sophisticated and satisfying recipes—all made simple thanks to the ever-reliable slow cooker.
Chef Laura Frankel opened her first restaurant in 1999, determined to prove that kosher food can be as delicious and exciting as any other contemporary cuisine. In Jewish Slow Cooker Recipes, she proves that kosher food can not only be delicious but also easy to prepare.
The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts. For ease of use, each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you.
“Laura Frankel, one of the best chefs I know, has figured out how to make comforting, long-simmering dishes part of her busy life and now part of yours.” —Wolfgang Puck
Chef Laura Frankel opened her first restaurant in 1999, determined to prove that kosher food can be as delicious and exciting as any other contemporary cuisine. In Jewish Slow Cooker Recipes, she proves that kosher food can not only be delicious but also easy to prepare.
The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts. For ease of use, each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you.
“Laura Frankel, one of the best chefs I know, has figured out how to make comforting, long-simmering dishes part of her busy life and now part of yours.” —Wolfgang Puck
About the author
Laura Frankel is the executive chef and head of food services at the Wolfgang Puck Kosher Catering and Café at the Spertus Institute for Jewish Studies in Chicago. She is the former chef and founder of Shallots, a kosher fine-dining restaurant located in both Chicago and New York. Chef Laura has training and extensive experience in both savory and pastry kitchens, and has cooked for such dignitaries as Barack Obama, Hillary Clinton, Rahm Emanuel, Michael Bloomberg, Al Gore, Mikhail Gorbachev, Ruth Bader Ginsburg, Steven Spielberg, and many more. She is the mother of three children: Zachary, Ari and Jonah, who all love to cook and eat great food.
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