Editorial Reviews From Publishers Weekly Keeping kosher might put a few restrictions on one's choice of ingredients and require a little extra thought to be given to preparation, but in this latest in her series, Fishbein shows there are plenty of shortcuts available to meals that are tasty yet observant of Jewish law. Following the popular formula of a Rachael Ray or Sandra Lee, she uses small proportions of canned or prepared goods to cut down on time. The well-chosen recipes span the courses using a good mix of the elegant (Maple Walnut Chicken with Sweet Potato Aioli) and the simple crowd-pleasers (Pulled Barbecue Beef; Penne Florentine à la Vodka); many reflect international influences (colorful Thai Quinoa, for instance, or Gyros with Rajita), and Fishbein puts some nice spins on a few Jewish favorites, yielding dishes like Mulliga Cholent and the delectable, moist Frosted Chocolate Honey Cake. Fishbein successfully demonstrates that adding the kosher variable to the mix with the current need for speed and ease with old-fashioned recipes doesn't throw the equation out of whack. Color photos throughout. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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