We are continuing our conversation with Zipporah Malka and Shifrah Devorah, the mother/daughter authors of The Best of Mexican Kosher Cooking.

What was the defining moment when both of you decided to collaborate on a cookbook?
ZM: Yes. I was already working on a cookbook with the intention of using it as a family cookbook to make the dinner process a smoother one. Then the acquisitions editor at Targum asked me to do an Asian kosher cookbook and I asked them immediately if I could use my daughter as my co-author.

SD: By trade I am a writing consultant. I was working on a client’s manuscript, ghost writing a large part of it, and I remember sitting in a café and wanting so badly to help him publish the book; he was writing it for family with no intention of taking it to a publisher. Then I thought about it and said why is it I am more committed to getting him a book deal than myself? I had a vision in that café that within a year I wanted to publish a book. When mom asked me to collaborate with her, I jumped at the chance.

Why did you pick out Mexican cuisine as the topic for your second book?
ZM: It is my second favorite cuisine.

SD: Again, mom was the visionary, but she had my full support. We live in Israel and I can’t tell you how often I hear Americans wishing there was a Kosher Mexican restaurant here. I felt a kosher Mexican cookbook was the next best thing we could offer them. Also, we came from CA where kosher Mexican is easy to find, and we were lucky enough to enjoy lots of it. So once we were here, I started to miss the flavors of the Mexican palate. When I miss a cuisine enough I start to cook it, and one thing leads to another. That’s how we came out with two cookbooks in two years.

The book is a collection of recipes that represent different regions of Mexico. What were your criteria for determining what type of Mexican recipe would be considered for inclusion in the book?
ZM: We started with all the recipes that we loved and had nostalgic feelings about. Then we went on to recreate traditional Mexican recipes and give them a kosher twist. Having chicken and fish dishes that would be good for Shabbat was also an important criterion in selecting and developing recipes.

SD: We closed our eyes, thought about the flavors of the past that we missed and started making a list. Then there were the classic recipes we felt should be included. So between part A and part B the table of contents was set.

Do you work on recipe creations together or do you each "do your own thing" and then discuss/test/taste the recipes?
ZM: We work separately except I always check with my daughter to adjust the seasonings. She is a genius in that area. My strength is researching and developing recipes. My daughter is also the expert on recreating recipes from memories of food she’s eaten in restaurants.
SD: Mom said it all.

What is a little known fact about each of you?
ZM; I love Archaeology and the ancient world is near and dear to my heart. I am also a licensed tour guide in Israel and live in Jerusalem. Another little known fact about me−my 3 ½ year old grandson calls me “Bubba.”

SD:  I really cook because I love to eat. I think that cookbook writing has come out of necessity; creating recipes has been a way of eating the food I missed from my past, and that didn’t exist in my present. I joke about myself that if I lived in a kosher metropolis like NY or LA I would be perfectly happy to eat in restaurants or order take-out every night.

What are your favorite kitchen "must have" tools?
ZM: I am very old-fashion in many ways so I would have to say wooden spoons.

SD: I love long metal tongs and a hand-held blender.

What is your absolute all-time favorite cuisine? (one pick each)
ZM: I love Chinese, Mexican, and Sushi.

SD: CHINESE

To read the KosherEye book review, click here.

April 30, 2012

We love the flavors and ingredients of Mexican cuisine; most of the ingredients the American cook is familiar with and can easily purchase. Mexican food is more than tacos and burritos - it is the melding of the flavors, spices, and ingredients that makes this cuisine so exciting, flavorful and fun.

Leave it to two Israeli women to write a cookbook about kosher Mexican cooking – the mother/daughter team of Zipporah Malka Heller and Shifrah Devorah Witt. How is it they know so much about Mexican cooking you ask – so did we. How could they replicate the "real thing" we wondered. The duo lived in California for twenty-three years prior to moving to Israel in 2004, where they share a multi-generation home in the center of Jerusalem. They both started keeping kosher over seventeen years ago and, when they lived in Los Angeles,did eat authentic kosher Mexican cooking. Both of them love to cook and enjoy ethnic cuisine so it is a natural fit for them to re-create these Mexican dishes suitable for the kosher kitchen. They understand kosher restrictions and know the wonderful tastes of Mexican cooking. And we are definitely happy that they do!

The Best of Mexican Kosher Cooking contains over 90 recipes, all accompanied by beautiful full-color photos, plus menus for a party, an easy Mexican Shabbos dinner, a summer barbecue, and tips for the perfect accompaniments to complement each dish. We especially liked the introduction – which we always read as it can contain useful information and this one does. It explains the different regions of Mexico and the cooking ingredients/spices/dishes that are associated with each region; how to stock your "Mexican" kitchen, and the different types of chili peppers and how to use them.

The recipes are clearly written, have easy-to-follow directions, and have been simplified by the authors so that "you don't have to be a master chef to create food that will make your guests think you are one."  Their goal was to "create dishes that are both authentic in taste but can be made easily by anyone who wants to step into the kitchen." And they have accomplished their goal.

We are hoping for a series of ethnic kosher cookbooks from these two so we posed the following question:
From the beginning, was a Kosher Ethnic series of cookbooks your goal?
ZM: Yes, I wanted to take it around the world.
SD: Absolutely. All of my favorite foods are ethnic, so it just makes sense.

The Best of Mexican Kosher Cooking is the second in the series, following The Complete Asian Kosher Cookbook. We will be featuring that cookbook very soon. There are so many wonderful cookbooks available to the kosher cook and The Best of Mexican Kosher Cooking is definitely one of them – we are delighted to add it to our permanent cookbook library.

Read more of our very interesting chat with Zipporah Malka and Shifrah Devorah. They shared three delicious recipes from their cookbook. Enjoy!

Salmon in Orange Juice (Pescadores de Naranja), Mango Salsa, and Vanilla Ice Cream with Cinnamon & Chocolate Bits.

Visit Zipporah Malka Heller & Shifrah Devorah Witt on their website, MexicanKosherCooking.com. To purchase or view The Best of Mexican Kosher Cooking, click here.

April 30, 2012

The beautiful cover of this recently released cookbook just draws you in. There is so much information contained in 381 pages that we tip our hat to the editor and everyone who had a hand in creating this informative, inspiring, and lovely cookbook.

From the beginning pages, one is aware this cookbook is not only about delicious recipes but also about the teaching and influence of the Bais Yaakov (House of Jacob) School Movement for girls. The history of the movement and of Sarah Schenirer, Krakow, Poland, founder of Bais Yaakov, is well written by Rabbi Avrohom Birnbaum. It is inspirational how one woman had the vision, energy, and belief to spearhead a movement in 1917 that would evolve to provide Jewish girls with an elementary and secondary school Torah education. Started in Poland, the Bais Yaakov schools would spread around the globe.

The book contains 200 recipes from women around the world whose lives have been shaped and influenced by the teachings of the Bais Yaakov schools.  Most of the recipes are accompanied by beautiful color photos by John Uher. The recipes are modern, clearly written, easy to follow and offer a wide range from appetizers to desserts including the challah recipe from Rebbetzin Batsheva Kanievksy a"h.

Included in the cookbook are Halachic Guidelines to:

• Checking Fruits & Vegetables
• About Wine - Helpful and Interesting Information
• Basic Guide to Kitchen Spices and Herbs
• Insights into Jewish Law on Kashrut and Cooking

• Preparing, Reheating, Serving Hot Food on Shabbos

• Cookware and Gadgets

"The idea of the Bais Yaakov Cookbook was to create a work that uplifts and enhances our Shabbos, Yom Tov, and even every day table with a higher level of Kedusha",  and they have met that goal. A wonderful addition to our kosher cookbook library, and we hope to yours, that contains everything you need in one cookbook.  What a meaningful hostess gift for the Passover holiday...or any holiday for that matter.

Enjoy the following Passover Friendly recipes for Rib Eye Steak with Mushroom Sauce, Herbed Tilapia in Lemon Butter Sauce, and Crispy Potato Roast.  We couldn't resist including this easy and refreshing recipe for Sorbet Pyramid. It is Passover friendly, but several of the ingredients may be difficult to find with Passover certification. it is definitely one that you will want to make after the holidays.

All proceeds from the sale of this book will be donated to Tzedaka (charity).

To view sample pages or to order, visit BaisYaakovCookbook.com.

April 4, 2012

The photographs in The No Potato Passover: A Journey of Food, Travel and Color are reason enough to buy the book. Aviva Kanoff, an artist and a graduate of the French Culinary Institute, takes the reader on a visual adventure, a culinary journey of the world. And then there are the recipes themselves– a collection of creative, innovative dishes, appropriate for Passover and year round – all created to supplement, if not avoid, the overuse of potatoes during this season.

Through pages and pages of gorgeous photographs, the author presents a vibrant, colorful world tour of scenes from England, France, Austria, Italy, Croatia, Jamaica, New York, Czech Republic, Israel, Budapest, and more, along with a collection of internationally inspired, gluten free, low carb, healthful “no potato” recipes.  Kanoff, who has experience as a personal chef, is particularly inventive with her presentation of numerous side dishes and salads using vegetables –such as spaghetti squash, eggplant, cauliflower and that “ancient” but contemporary, nutritious food. quinoa. Along with the photos and her easy to follow, simple recipes, come helpful tips and ingredient substitute suggestions.

•  Cajun Carrot Fries
•  Mixed Berry Quinoa with Roasted Almonds

Consider this book as an addition to a personal Passover library, or as a lovely hostess gift.

March 30, 2012

by June Hersh

Meat, meat and more meat – and a little poultry and side dishes too. Everything you wanted to know about kosher cuts, how to grill, roast, braise stew, sear—how to  cook meats, buy them, use them, and freeze them. It’s all in this comprehensive book for carnivores, or those cooking for carnivores. We learned so much that in addition to trying many of the recipes, we are adding it as a reference book to our culinary library. We had the pleasure of meeting June Hersh last fall and found her as lovely in person as she is talented in her writing.

The Kosher Carnivore,  a publication of St. Martin’s Press, is an ode to kosher meat and poultry; even for those not religiously compelled to keep kosher. For many consumers, Jewish and not, kosher meat is regarded as a higher quality choice. It is meat from animals that are raised and butchered in a well–supervised environment; one that has an extra layer of inspection. We found the recipes in this book simply presented and paired with both contemporary and traditional ingredients. We certainly like the fact that June turned to “Behind the Counter” meat experts and butchers to share information on meat cuts. These expert tips about preparation and cooking accompany almost every recipe. The side dishes and soups complement the meat and we can’t wait to make every one of them.

Some “Behind the Counter” Tips:

• Silver tip roast makes the best roast beef
• Any solid roast, cut from the chuck, works well as a pot roast
• 2^nd cut brisket works well with a classic brisket recipe
• The best burgers are made by grinding your own meat
• Veal chops are available in 3 choices: 1^st cut, most expensive; Center cut most popular; 2^nd cut cost efficient, best when breaded
• Buy a whole chicken and break it down or buy only your favorite parts

Enjoy the following three recipes from The Kosher Carnivore: Chicken Fried Steak, Creamy Mashed Potatoes and Creamed Spinach – what a great menu!

The Kosher Carnivore, The Ultimate Meat and Poultry Cookbook is available on Amazon.com.

February 2, 2012

It is not often that we read a cookbook, with tears in our eyes, or actually streaming down our cheeks, or that evokes an unexpected smile. But that is how this cookbook affected us. It is a collection of cherished heirloom recipes which reflect our Jewish heritage – journeying through the kosher kitchens of Poland, Austria, Germany, Belgium, France Hungary, Czechoslovakia, Romania, Russia, the Ukraine, and Greece. Even more so however, the recipes mirror the lives of survivors and the families that lived to share them. The stories are poignant, horrific, heartwarming recollections of life in Europe before, during, and after the Holocaust.

We suggest that Recipes Remembered is just as much a memorial to a time gone by, as it is a heritage cookbook. It is a storybook filled with delicious, meaningful recipes – some taken directly from stained index cards, from memory, and some lost but interpreted by 24 contemporary chefs. Your entire purchase of the book helps to safeguard this precious culinary history, share the legacy, and to benefit the Museum of Jewish Heritage.

Susie Fishbein’s eloquent book jacket quote says it all:
“June Hersh offers us a rare gift in this cookbook.  It is a testament to the Jewish human condition and its ability to transcend the past and move forward without forgetting. The survivor's stories of deep love and great loss moved me.  The understanding that for many, these recipes are all that remains of large, close, precious families takes my breath away. The juxtaposition of their brave stories with recipes only makes what they endured even more unimaginable.  May the food of their memories nourish our spirits.

With June’s permission, we have included 2 excerpts (story and recipe) from Recipes Remembered.

Mike and Frania Faywlowicz, Poland
As told by their daughter Toby Schafer (Sadly Frania passed away prior to the book’s publication):

"Both my parents were from the same town of Piotrkó Trybunalski, Poland. My father was the youngest of ten children and two years older than my mother. My father worked as an apprentice tailor for my mother's father. When the Germans forced them into the ghetto, my father, who worked outside the ghetto as a tradesman, was able to sneak in food. He always had a soft spot for my mother, so he would sneak food to her as well. He worked in a glass factory near the train station, where he watched the train carrying his parents and siblings, fatefully pull away.

When my parents were liberated, they both went back to their hometown where they found nothing was left and anti-Semitism was prevalent. They went to the DP camp in Foehrenwald, and there they planned to be married."

Frania Faywlowicz' Meat and Potato Cholent recipe.

Dr. Ruth Westheimer, Germany
While you know that Dr. Ruth is an expert in her field, what you might not know is that she survived a traumatic childhood and fought in the Israeli Hagganah!  In her own words, an abridged excerpt from Recipes Remembered:

"I was born in Frankfurt, Germany. In November of 1938, when I was ten years old, the SS came to take away my father. Because of that, I met the qualifications to be sent with 100 other children from Frankfurt to safety in Switzerland. In early January, 1939, my mother and grandmother put me on a train, and the last time I would see them was as they were running alongside the train waving goodbye.

We were sent to a Swiss school for Orthodox children. We German Jewish children spent hours cleaning everything from top to bottom. During the first few years, we were given a rudimentary education, but when we were old enough to go to high school, only the boys were sent. We girls continued with our cleaning and so, as a result, when I left that school it was with a Swiss diploma in housekeeping! Needless to say, it’s not a diploma that I ever hung up on my wall. I have a friend, Marga, who is a wonderful cook, especially when it comes to desserts. This is her recipe. for Celebration Cake."

Recipes Remembered: A Celebration of Survival is available on Amazon.com.

February 1,2012

By Rebecca Naumberg & Sori Klein
A publication by Torah Academy for Girls, Far Rockaway, New York

It is very evident that this cookbook was a labor of love. Created by Rebecca Naumberg and Sori Klein for the Torah Academy for Girls, Far Rockaway, New York, Dash is not the typical school published fund-raising cookbook of the past. Beautifully done, the cookbook features a selection of unique and gourmet recipes – perfect for Shabbos and Yom Tov tables.

Rebecca and Sori were the co–presidents of the TAG Women's League. Looking for ways to raise money for the school, the idea for the cookbook was born. They worked on the project for 2 1/2 years. Each brought a specific skill set to the table. Naumberg, a lawyer, handled the food/recipe part and Klein, an interior decorator, was responsible for the art. Unlike most other school fund–raising cookbooks, the recipes in Dash are not contributed by the parents. Most of the recipes are from Rebecca's private collection, some from friends, popular restaurants and chefs. " I have been collecting and creating recipes for 15 years. I am an attorney, but cooking is my passion. I was so happy to dedicate the fruits of my labor to a wonderful institution like TAG", said Rebecca.

All of the recipes featured were prepared and tested by volunteers. The food for the professional photo shoots was donated by Gourmet Glatt, Cedarhurst, New York, and after the photography sessions, the cooked food was donated to a local food (bank) gemach.

We were interested in how the committee selected Dash as the title:
"The title of our cookbook feels appropriate in a number of ways: it brings to mind the mad Dash through life that we all seem to be speeding through...We have included many quick and easy recipes for busy mothers, yielding elegant results that may appear to be time consuming but are really ready in a flash – or a DASH!"

Dash contains 159 recipes, each accompanied by a beautiful full–page color photograph. Many of the recipes contain a "Simplify" feature for those occasions when you don't have the time to devote to the full recipe. There are also plating tips and serving suggestions to help in menu planning and table decoration. The cookbook reflects the time and effort that both Rebecca, Sori, and the volunteer committee spent on producing it.

Dash is published as a not-for-profit enterprise. All proceeds go to the Torah Academy for Girls, which is in the process of a major building project. The TAG Women's League would like their cookbook to be a major part of the fund–raising for the building. KosherEye supports Jewish education and is pleased to feature this labor of love by the TAG Women's League.

Enjoy the following two recipes from Dash: Duck and Wild Rice Salad and Apple Fig Crisp.

Dash can be purchased through the school via email, cookbook@tagschools.org or phone at 718 471–8444.

About Torah Academy for Girls
Torah Academy for Girls is a Bais Yaakov elementary school for girls, grades nursery– 8th, plus there is a TAG high school.  The school is located in Far Rockaway, New York. It is the first all girls school in the Five Towns area.  Opened in 1964 with 70 students, it has grown to a school of 1500 students. They strive to incorporate a love for learning Torah and keeping Mitzvos while instilling Midos and Derech Eretz and creating Bnos Yisroel.  TAG secular education is very competitive and challenging.  The school is currently in the middle of an expansion project to accommodate all of the families who have been turning to TAG to educate their girls and hope the proceeds of the cookbook go a long way in assisting this project.

January 12, 2012

by Lévana Kirschenbaum

What exactly are Whole Foods? According to the author,  Lévana Kirschenbaum:
"Whole foods are foods to which nothing has been removed, whose components have not been broken down and recombined to form a whole new "food-like substance"... foods that are unprocessed or processed to a strict necessary minimum."

All of the recipes and ingredients featured in the cookbook are based on that premise. The book embraces a lifestyle, a way of cooking, that encourages healthful eating habits. Lévana has always been a culinary pioneer and for years, through her recipes and cooking classes, has espoused the benefits of healthful cooking .

The cookbook contains over 250 easy and, mostly gluten–free, recipes. There are cooking tips and substitution suggestions throughout the book. The recipes are designated as GF (gluten–free), GFA (gluten–free adaptable) or P (Passover).  It is well organized and contains three recipe indexes: General, Gluten–Free and Passover.  This feature is not often found in cookbooks and is a definite plus.

A must–read is the first chapter by Lévana. She explains all of the health benefits of eating made–from–scratch foods, avoiding processed foods, and the added benefits of embracing the lifestyle of eating whole, unprocessed foods. We understood so much more after reading it.

Our favorite recipe chapter is The Pantry: Edible Gifts to Yourself and Beyond. An array of dressings, vinegars, condiments, sauces, marinades, liqueurs  and more.  Lévana believes that "a pantry stocked with your own artisanal condiments, sauces, dressings, etc. will allow you to dress up simple foods at mealtime, minimizing preparation time when you need it the most." We agree!

The Whole Foods Kosher Kitchen cookbook was published June, 2011. Lévana worked on it for three years. While the contents express exactly what she wanted to convey, Lévana was not happy with the look and format of the finished product. So she devoted another six months "to whip it to its present gorgeous shape." A new edition of the book will be available March, 2012. We saw the galley proofs and the new edition is fabulous! The contents are the same but the look is totally different. We congratulate Lévana on her determination to publish her cookbook in a format that benefits and highlights the content.

We asked  Lévana if the recipes were created specifically for the new cookbook or ones that she had developed over the years.
"Both. I have always had eyes only for natural foods, and all my cooking demos (I have been teaching for about thirty years) have been rigorously following that crucial guideline, which was really no hardship for me. After so many years developing all these natural simple healthy dishes, I thought the book was an idea whose time had come."

Enjoy the following two recipes from her cookbook: Herb–Roasted Salmon and Japanese Pickles.

The Whole Foods Kosher Kitchen is available on Amazon.com.

About Lévana Kirschenbaum
She was the co-owner of Manhattan's Levana Restaurant on the Upper West Side, and a pioneer in Kosher upscale dining. She has twenty–five years of experience as a chef, caterer, and teacher, and has authored several cookbooks including Levana Cooks Dairy-Free! and Levana's Table : Kosher Cooking for Everyone. Visit her website, LevanaCooks.com, for information on her cooking demos and cookbooks,

January 11, 2012

by Leah Schapira

A busy wife and mother, Leah Schapira knows the importance of being able to prepare nutritious, tasty meals, using ingredients that are staples in the pantry, in a short amount of time. As the former food editor of Mishpacha Magazine and currently the Food Editor of Ami Magazine, Leah aptly conveys her food philosophy in Fresh & Easy Kosher Cooking: Ordinary Ingredients - Extraordinary Meals .

With over 170 recipes, each accompanied by a beautiful photo, it is easy to find something that will please your family, or guests, and not keep you in the kitchen all day. The book is well organized, the recipe directions are easy to follow, and we especially liked the recipe picture thumbnails at the beginning. Meant to give the reader a peak into what the book contains, they are very enticing. The recipes include those from Leah's past food columns and some new ones.  Also included are time–saving tips, menu suggestions, freezer–friendly meals, side dish pairing suggestions, and seasonal produce buying guides that encourage the home cook to take advantage of market–fresh, simple, seasonal ingredients. "Food preparation shouldn't be a point of tension. This cookbook is all about easy, uncomplicated recipes for every day or for any occasion. I like to use ingredients from my pantry, adding new twists and improving on techniques." said Leah.

This is not Leah's first introduction into the cookbook publishing world. Her first project, which she co–authored, was a community fundraising cookbook, Silver Spoon: Kosher Cooking for the Discerning Palate. Containing four hundred recipes contributed by friends, neighbors, and Leah, it is now in its third printing. The skills she learned with her first book are very evident in this current one.

We asked Leah how she decided on the theme of her cookbook – fresh and easy:
"The cookbook theme is what I cook and I find it's what most busy woman are looking for. As a Jewish woman, I find that most of us need to cook. Between holidays, shabbos, and kids, there is a limit to how much takeout or non–cooking you can get away with. My motto is: if we're going to cook, it needs to be easy, delicious and food that our families will enjoy."

And what is Leah's personal cooking style and philosophy?:
"I love food with flavor yet still kid friendly. I believe you can make delicious awesome food without a lot of ingredients or gadgets. Sometimes it's about technique and sometimes it's about great flavor combinations. (I devoted a couple of pages of my cookbook just to pizza tips!). A recipe can't have a long list of ingredients or instructions. If my family likes it, then I consider it a success." We think that Leah has accomplished her goal.

Enjoy the following two recipes from Leah's cookbook: Lo-Mein Noodles and Garlic Knots.

Fresh & Easy Kosher Cooking is available on Amazon.com .

About Leah Schapira
A self–taught cook and seasoned traveler, Leah is a recipe developer and food writer; her column, 350 Degrees, is featured in Ami Magazine. She is the co–founder, along with her brother Zalman Roth, of CookKosher.com, an online kosher cooking community where home cooks can share their recipes with an eager audience.

January 10, 2012

The first edition of Soup A Kosher Collection is a staple in our cookbook collection – an entire book devoted to one of our favorite food categories,SOUP! We thought the book was already perfect, so naturally we asked Pam Reiss why she decided to update and reissue it as opposed to writing a new book in the series. "The simple answer is that we were running out of copies of the 1st edition. It's been out of print in Canada for a while now and the distributor in the US was down to a few hundred copies.  My publisher (Whitecap) and I decided that it was time to do another printing and I wanted to add some new recipes. They thought that was a great idea so we added 20 new recipes and some new pictures as well."

For us, soup is the ultimate food – it is perfect in any season and for any reason. Soup can be served hot or cold, winter or summer. You can have a bowl of soup when you are happy, sad, sick or feeling great. It becomes a meal when served with bread or a sandwich or salad, and yes, it can even be enjoyed as dessert.

Soup A Kosher Collection, is a delightful cookbook consisting almost entirely of soup recipes. It is well written, well organized and contains an array of 160 recipes. As with the existing recipes, the new recipes are divided into dairy, parve and meat, with the majority of the new ones focusing on vegetables. There are two new recipes that include eggplant, one of Pam's favorites. " For dinner I love a bowl of Asian inspired noodle soups and wonton soup, so they're now included.  And for a nod to Israel I included a chicken soup seasoned with za'atar."

This edition has an updated looked plus the additional of more full-color photos. The recipes are easy to follow and are not complicated. Each includes nutritional information, storage notes and helpful instructions. This book entices you to make soup every day, every season.

Enjoy the following two new recipes: Italian Bean Soup and Spinach Coconut Curry Soup.

Soup  A Kosher Collection - 1st edition was nominated for the Cuisine Canada Cookbook Award.

Soup A Kosher Collection, 2nd edition, is available on Amazon.com.

About Pam Reiss:
Pam grew up behind the scenes in her parent's kosher catering company. She earned a degree in Hotel and Restaurant Management from the University of Minnesota, and is currently co-owner of a specialty food store, Desserts Plus, in Winnipeg, Canada. Pam's cooking philosophy is simple and straightforward. She has two rules: keep it simple and use the best ingredients. She knows about food and, after reading and using her book, it is clear that she knows how to cook.

She also wrote, Passover A Kosher Collection. We asked her what is next in the series: "I've started working on a new one which I keep referring to as an Hors d'oeuvre/tapas/small bites/appetizer/entertaining book.  I need to work on the title." Whatever she calls it, we know it will be terrific. Follow Pam on her blog: blog.pamelareiss.com.

January 9, 2012