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Jewish Cooking for All Seasons - Fresh, Flavorful Kosher Recipes for Holidays and Every Day
by Laura Frankel
John Wiley & Sons, Inc.
ISBN 0-7645-7184-2
Published August 2006 - Hardcover - 272 pages - $34.95

This fabulous kosher cookbook is not what you'd expect.  It's full of recipes from all over, not just typically "Jewish" dishes.  For example, Chef Laura says, "Don't look for a brisket recipe - nor gefilte fish, kugel, timmes, and such".  Her recipes are divided into seasonal dishes and include: Soups, Starters, and Salads; Main Dishes, and Desserts.  Mix 'n match menus, if you like, using seasonal produce of course, and starting with Spring you'll find choices like: Leek and Onion Tart; Roasted Lamb Chops with Fava Beans and Minted Risotto, and Chocolate Mousse Puffs.  For Summer, try these: Chilled Cucumber Soup; Roasted Duck Breasts with Cherry-Red Wine Reduction, and Peaches in Moscato with Amaretti.  For Fall, try: Roasted Beet Salads with Goat Cheese Crouton; Fennel-Crusted Cod with Fennel, Orange, and Red Onion Relish, and Poached Pears.  Then comes Winter: Creamy Polenta with Mushroom and Rosemary Ragout; Braised Chicken with Mushrooms, Leeks, and Red Pearl Onions, and Sticky Toffee Pudding.  Ms. Frankel's interesting introduction will help you better understand her background, and why she only uses the freshest and best ingredients, as well as what "kosher" entails.  She's also listed Holiday and Seasonal Meal ideas.  Partially illustrated and no nutritional guides.  There are helpful "make ahead/storage" tips.  Visit Chef Laura's website.
Conclusion - Interesting and mouthwateringly tempting.