Product Description

In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.
Passover by Design features:
**Over 30 brand-new recipes, many developed with kosher catering star, Moshe David
**Over 130 Kosher by Design favorites reformulated and retested for Passover
**Over 140 full-color images throughout, with over 40 brand-new photos
**Quick and easy table decor and entertaining ideas
**Useful, year-round healthy cooking techniques
**Comprehensive index for easy cross-referencing
**Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet.

Product Details

• Amazon Sales Rank: #185175 in Books
• Published on: 2008-02-28
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 272 pages

Features

• ISBN13: 9781578190737
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. Since then, Fishbein has debuted Kosher by Design Entertains, Kosher by Design Kids in the Kitchen Kosher by Design Short On Time and the NEW Passover by Design. Combined sales in the series have exceeded 250,000 copies. Her next project Kosher by Design Lightens Up! is due in November 2008.

Susie travels the country sharing culinary techniques through book signings and cooking demonstrations. She has appeared on national television shows such as The Today Show, Living It Up with Ali & Jack and Sheila Bridges Designer Living, as well as Martha Stewart Radio . She presented her cooking talents at the International Festival of Food and Wine at Epcot Center in Orlando in October, 2006. She has also taught at the prestigious Degustibus Cooking School in New York as well as onboard Chosen Voyage kosher cruise lines.

As a wife and the mother of four children, Susie understands the demands of modern living and creates cookbooks that balance contemporary and traditional tastes. She is a graduate of Queens College in New York and taught fourth grade for several years at a progressive school in Oceanside, New York.

Customer Reviews

Excellent!
I have to admit my knowledge of Passover food is very limited and I was excited to receive this book for review. I am always interested in learning about new foods and how to prepare them.
My first impression of it awed me as I glanced upon the sheer beauty of the composition of this work. The cover looked alive and inviting, and the illustrations of the food looked so tempting I simply knew I would have to try each and everyone.
I set out to do just that,but of course time did not permit, so I chose just a few. My first choice was Easy Meat Roast, found on page 138. The ingredients were few, the instructions simple and let me tell you the meat absolutely delicious. I decided to add Hasselback Potatoes, found on page 194 to my dinner and my family loved the entire experience. Yummy! The meal looked like I spent hours on it, but truly it was quite quick and easy to prepare. That is a plus.
This book contains 170 recipes, given to you with simple instructions and beautiful photos that are sure to call to you to give them a try. I highly recommend this wonderful book, and not just for Passover meals, but for every family that wants a tummy delicious encounter with food anytime of the year.
Very well done, exceptional.

Recipes that make centuries of slavery worthwhile
As this book was published, the author approached her first Passover since the death of her beloved mother-in-law, Myrna Fishbein, and so, the book is dedicated to her. Recipes are tagged if they are non-gebrokts. Not only are the Passover recipes splendid, but the presentation ideas are extremely helpful and creative. For example, each seder participant can pick a chore out of a bowl (serve the soup, clean the first course, pour the wine). It makes chores and helping out more organized and fun. Or consider serving the karpas and salt water in a Bento Box. Or check the wine labels at the seder. Tell a Jewish story about each of the countries that the wines are from (Israel, USA, Chile, New Zealand, etc.)

Recipes include APPETIZERS (14) - highlights are Salmon Tataki, Tri-color gefilte fish (3 layers, requires salmon for one layer, dill and cucumbers for another, and a springform pan), and Steamed Sea Bass and Savoy Cabbage. Idea: serve the horseradish in a scooped out zucchini slice.

SOUPS (over 18) include creamy peach, carrot coconut vichyssoise, chicken, broccoli and almond bisque, and a thick wild mushroom veloute. In terms of colorful matzo balls, there are tomato, tumeric, and spinach versions.

There are over 20 SALADS, including Seared Ahi Tuna Nicoise; Cucumber Dill; Grilled Beef and Radish; Fatoush; and Mango Tuna with Goat Cheese. The coolest is a Watermelon and Beet Salad served in a martini glass with mint and basil sprigs. There are 27 POULTRY recipes. Includes Chicken Lollipops, Greek Garlic Chicken, Fiesta Turkey Burgers, Pastrami Stuffed Turkey Roast with a Pineapple Glaze, and Ratatouille Chicken Stew. The nineteen MEAT recipes include Lamb Chop with Parsley Pesto, Brisket with Shallots and Potatoes, Braised Rib Roast with Melted Tomatoes, Veal Scaloppini with Kumquats, and a Fig Marsala Sauce.

Of the over 20 FISH/DAIRY recipes, my faves were Tower of Snapper and Eggplant, Halibut with Zucchini Confit, Tuna Croquettes, Parmesan Crusted Grouper (yes Parmesan can be kosher), Matzo Brei, and Blintz Souffle. The 24 SIDE DISHES include Cauliflower Popcorn, Cauliflower Francaise (she loves cauliflower), Matzo Primavera, Meichel (her mother in law's farfal mushroom pilaf), Hasselback Potatoes (never has a potato looked so lovely), a cranberry pineapple kugel, Thai Quinoa, and Quinoa Timbales with Grapefruit Vinaigrette. As for Afikomens, or DESSERTS, there are 28, including Ebony and Ivory (mouse), Chocolate Mousse Pie, Melon Granitas, Best Ever Sponge Cake (the trick is in the egg white beatings), a compote that serves a mere 25 people, and brownies, cookies, and sorbet. Btay Avon

CAREFUL! REPETITIVE recipes if you're a fan of the Kosher by Design series
I love the Kosher by Design series. I love the layout of the cookbook itself and the beautiful color photographs of almost every recipe. The recipes are great and are things that I would actually make containing ingredients that I might actually find at my local supermarket. And most of them are not too simple (i.e. add a can of beans to a can of meat and voila, dinner!) nor are they too complicated (i.e. having 20 or more ingredients), but rather the perfect blend for cooks who have to run a busy household but still want tasty food that can impress their guests.

However, if you've got several Kosher by Design cookbooks on your shelf already, you'll find that this Passover edition repeats a great many of the recipes from the others--with the same photographs. And if not exactly copied, many are adjusted only slightly by using matzoh instead of graham crackers. I would have to say that 35% or more of the book are repeats from other editions. I was a bit disappointed to find this out. But I probably would have bought the book anyways. For those of us who have a strictly kosher kitchen, you can't really use your chometz-dik, year-round cookbooks during Passover anyways.

I would recommend it, but with full disclosure.

EDIT: A kind commenter pointed out that the number of repeat recipes is far higher than I estimated. There are 130 old or modified recipes from the Kosher by Design series in this Passover edition, and only 30 new recipes.