Review by Booklist Review
Cohen, a self-described mensch and foodie, knows how to attract a crowd, whether of the Jewish faith or just visiting. The "ish" refers to those who might not be super-observant or even folks of different religious persuasions who share a desire to enjoy classics like knish-wrapped pigs in a blanket, roasted garlic hummus, or short-rib cholent with a twist. Home chefs and casual readers alike will be entranced immediately by his description of Friday night observances (aka Shabbat), designed as an evening of both gratitude and relaxation. How to make a challah? Cohen's step-by-step instructions for braiding dough are clear. Is there a difference in bought versus made-from-scratch pantry items? Try his schmaltz (rendered chicken fat) or bagel chips to decide for yourself. Alongside the 100-plus recipes, like roasted chicken matzo-ball soup and kugel and cheese, Cohen peppers the very personal narrative with his take on entertaining (work with the spaces you've got; you don't have to do it alone), menus for holidays like Hanukkah and Rosh Hashanah, and even instructions on spatchcocking a chicken, which is, thankfully, not as hard as it sounds.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Cohen, a carb-loving secular Jew with a passion for whipping up Sabbath dinners, shares traditional recipes with numerous variations in his chatty and inventive debut. Drawing from Ashkenazi as well as Persian and Iraqi culinary traditions, the author sets an unorthodox table. Eye-opening creations include pastrami biscuits and gravy, as well as salted honey chopped liver. Russian nachos decode as potato chips topped with caviar and crème fraîche. Even schmaltz finds a new twist, seasoned here with thyme, sage, and lemon zest. Cohen's noodle game is strong, scoring with three types of kugel. Chicken, of course, is ubiquitous, turning up in everything from soy-glazed chicken salad to Persian chicken and celery stew. And for dessert, what else but matzo tiramisu? Cohen shares a smart take on the importance of brisket recipes, which are "a vessel of family pride and tradition," and a succinct history of cholent (a "Jewish mash-up of baked beans and beef-barley soup"), but the writing overall is a love it or leave it proposition, with sometimes groan-worthy jokes (the matzo ball soup recipe is a minefield of low humor) and a tone that will either inspire or grate. Home cooks who can roll with Cohen's banter will find much to kvell about. (Mar.)
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Review by Library Journal Review
Food writer Cohen, Editorial and Test Kitchen Director at Feedfeed, presents an inviting introduction to modern Jewish cuisine as it has adapted over the years. Beginning with what it means to be Jew-ish, Cohen brings a conversational approach to his stories and recipes, offering enough history so that a non-Jewish cook can understand the importance of the recipes, while also taking care to make sure that each meal is accessible to the Jewish person looking to extend some of their own traditions. With personality and humor, Cohen describes everything from his obsession with babka to his love language of carbs. This deep appreciation of food translates when guiding home cooks to re-create meals such as One-Pot Persian-Ish Pasta or Spice Herb-Roasted Mushrooms. A chapter on kugel is a highlight, featuring plenty of options for making kugel-based dishes within a limited amount of time, as is a section on babka, with chocolate-tahini and pumpkin spice fillings, among others. VERDICT This fun collection will appeal to all home cooks looking for creative takes on modern cuisine with a Jew-ish flair, and anyone with a sense of humor.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland
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