Cookbook: Jewish Slow Cooker Recipes

the appetizer:

Jewish Slow Cooker Recipes by Laura Frankel, includes recipes like Essential Chicken Stock; Roasted Parsnip and Jerusalem Artichoke Soup; Dafina; and Kishke.

Cookbook

Jewish Slow Cooker Recipes
120 Holiday and Everyday Dishes Made Easy

by Laura Frankel

Click to buy Jewish Slow Cooker Recipes

In Jewish Slow Cooker Recipes, the encore to her classic book, Jewish Cooking for All Seasons, Laura Frankel, a respected kosher chef and mother of three teenagers, shares more than 120 easy, delicious recipes for everyday and holiday meals—all conveniently prepared in the slow cooker, a staple of Sabbath cooking, which Frankel affectionately calls her "Shabbat miracle machine."

In this delicious collection, you'll find:

A wonderful range of dishes, from the traditional Sabbath Cholent (a hearty beef and potato stew) and Dafina (the savory Moroccan answer to cholent), as well as Falling-Off-the-Bone Short Ribs, Vegetarian Chili, Spicy Chicken Meatballs, Olive Oil Poached Halibut, Garlicky Pot Roast, Cassoulet, Maple-Pecan Bread Pudding, and Key Lime Cheesecake.
Frankel's signature blending of flavor, convenience, and world-spanning influences
A tantalizing collection of mouth-watering recipes that home cooks can make for any meal, from appetizers and soups to main dishes, sides, and even desserts and breakfast

Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for every home cook-kosher or not-longing for time-saving, family-pleasing slow cooker meals using the freshest, high-quality ingredients.

About the Author

Laura Frankel is the executive chef of Wolfgang Puck's restaurant in the (Jewish) Spertus Museum in Chicago. She was the founder and was formerly the co-owner of Shallots, which was recognized as one of the top restaurants in Chicago and one of the best kosher restaurants in the United States. After working in hotel and restaurant kitchens, Frankel had a family and began maintaining a kosher home kitchen. Unable to find a restaurant venue for quality kosher cooking, she opened Shallots in 1999, a restaurant offering kosher fine dining with a produce-driven menu. She has appeared on the CBS Weekend Morning Show, and in the New York Times, Los Angeles Times, and the Chicago Tribune. She has taught cooking classes in Chicago, New York, Milwaukee, and in multiple places in California and New Jersey.