Thanks to the availability of sophisticated kosher ingredients and food-savvy kosher cookbooks, cooks can now make almost any kosher recipe at home; this deliciously photographed book goes a step further, explaining how to make almost any dish kosher. Through 95 recipes, arranged to help you build skills and refine techniques, Geila Hocherman and Arthur Boehm provide the know-how for adapting dishes from all over the world to meet kosher standards.
"One look at the plate of grilled figs and prosciutto on the cover of Kosher Revolution and you just know that this isn't your bubbe's kosher cookbook. Wait, prosciutto? Well, that's duck prosciutto, just one of the innovative creations that Hocherman and Boehm have created for their updated take on cooking by the rules of kashrut.... It's an exciting book, one that sets out to prove that brisket and chicken soup can live in harmony with ceviche and French macarons in the modern kosher kitchen."—SeriousEats.com