The Gourmet Jewish Cookbook

July 28, 2014
As this is not her first foray into Kosher cooking, Phillips (Book of Jewish Cooking, The Gourmet Jewish Cookbook) expands on an intimately familiar topic. Unfortunately, that doesn't translate onto the pages. The food is tasty but not particularly Jewish. There are classics like "Stuffed Brisket" or "Jerusalem Kugel" and some updated dishes like "Italian Matza Salad" and "Passover Beef Lasagne," but most of the recipes have nothing to do with Jewish history. There is no "gefilte fish" or "stuffed cabbage" (Ashkenazic Food) or modern takes on "chreime" or "ma'amoul" (Sephardic food). There is the borrowing of other cultures' cuisines while making the recipes kosher, but kosher doesn't equal Jewish. There are a few saving graces. On the top of each recipe is a good guide for appropriate holidays to serve the dish, the dish's dietary components and there is a nice section in the back that explains the Jewish festivals and provides menus for said holidays. This is a good book to have for those interested in cooking kosher dishes, otherwise, there are better "Jewish" options.