My book is done, done, done!
The Modern Kosher Kitchen is ready for pre-sales.
Which means you can order one now, even though you won’t get a copy until November 1st. But the deal is: it’s cheaper now. Anywhere from $17.55 (at Indigo) to $18.49 at Barnes&Noble and Amazon. Indie Bound hasn’t listed its price. The list price is $24.99.
The title? Don’t let that stop you if you aren’t kosher. This is a book stuffed with modern American recipes and, in addition, if you happen to keep kosher, you can prepare every single one of these in your kitchen.
In addition to the usual stuff, like chapters for salad and poultry, soups and desserts, I’ve included some for recipes my readers have asked for since the publication of my first kosher cookbook, Hip Kosher. These chapters include: Vegetarian, Breakfast/Brunch/SandwichesAppetizers, Budget-Minded and Passover.
Check it out.
As a bonus, if you are among the first hundred people to order, I’ll sign it for you on a personalized bookplate.
Below is one of the recipes from the book: Kamut, Corn and Tomato Salad. Perfect for summer. Healthy. Easy to cook. Colorful. Perfect for the kosher kitchen and non-kosher kitchen.
I’ve also included some of the fabulous photos of three of the other recipes you’ll find in the book: Seared Tuna Sticks with Wasabi-Sesame Dip; Black Bean Cakes with Peppers and Cheese; and Hi-Hat Lemon Yogurt Cupcakes.
To pre-order the book:
1. go to any of the sites mentioned above (or to bookstore) and SAVE YOUR RECEIPT.
2. SEND YOUR RECEIPT TO ME at email@example.com.
3. THE FIRST 100 PEOPLE TO EMAIL ME HIS/HER PROOF OF PURCHASE WILL RECEIVE A PERSONALLY INSCRIBED BOOK PLATE to place inside the book (a label that I will sign for you).
4. Don’t forget to tell me the the address to which you want the book plate sent.
Here’s one of the recipes:
Kamut, Corn and Tomato Salad (P)
1 cup kamut
2 cups water
2 ears cooked corn (about 1-1/2 cups kernels)
1 cup cut up grape tomatoes
1 cup diced zucchini
3-4 scallions, chopped
1 tablespoon chopped fresh oregano
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
Place the kamut in a bowl, cover with water and soak for one hour. Drain and place the kamut in a saucepan. Add the 2 cups water. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 45 minutes or until they grains are tender, but still slightly chewy. Drain any water that has not been absorbed. Place the kamut in a bowl. Add the corn, tomatoes, zucchini, scallions, and oregano and toss the ingredients to distribute them evenly. In a small bowl, combine the olive oil, wine vinegar, lime juice, and mustard and whisk the ingredients to blend them thoroughly. Pour over the salad and toss. Let rest for at least 15 minutes before serving. Taste for seasoning and add salt and pepper to taste.
Makes 6 servings