KOSHER STYLE; more than 100 Jewish recipes for the modern cook (Appetite by Random House, 2019, 245 pages, ISBN 978-0-525-60988-9 $35 CAD hardbound) is by Amy Rosen, well-known award-winning freelance journalist and editor. She's the author of five books, including Toronto Eats and Toronto Cooks. It's got log rolling endorsements from Christina Tosi, Alan Richman, and Lucy Waverman. These are all her family classics that have been modernized, but still kosher. The range is from Jewish holidays through work-day dinners with some entertaining. Of course, all then preps are doable at home and are marked "meat", "dairy" or "pareve" (neutral). It's all arranged by course, from apps through nuts and sweets, concluding with ten menus for gettogethers, such as a vegetarian shabbat, seder, chanukah, sukkot, and high holidays. There is even a passover party mix. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. The book could have been improved if it had also used metric in the recipes, or at least had that metric conversion chart. There is also a fair bit of cultural background with each prep, plus some memoir-ish material.
Audience and level of use: millennials, Kosher (and kosher-style) food eaters.
Some interesting or unusual recipes/facts: roasted salmon with horseradish sauce and pickled onions; bialys; roasted butternut squash soup; sweet challah; kasha pilaf; Friday-night roast chicken; cheese blintzes.
The downside to this book: lacks metric.
The upside to this book: includes typical ultra modern dishes such as quinoa-tofu bowl with greens or harissa-roasted carrots.
Quality/Price Rating: 91.