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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review March 14, 2005 / 3 Adar II, 5765

Kosher diva outdoes herself with latest offering

By Gavriel Aryeh Sanders


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http://www.JewishWorldReview.com | It may be a stretch to dub Susie Fishbein, an Orthodox Jewish New Jersey wife and mother, the "Jewish Martha Stewart". But with two best selling cook books — her latest, taking only 8 days to make Amazon's Top 500 list — and scheduled appearances on a slew of national and regional TV and radio shows, one is certainly tempted to.


This lady of faith first, projects a radiant, telegenic style that is as comfortable on camera as it's on stage, where she might be teaching culinary techniques to hundreds of eager students. Her prepossessing presence and approachable demeanor have brought her a degree of celebrity in the popular cultural milieu that is atypical for an observant Jew.


Though Susie's earlier work, "Kosher By Design: Picture-perfect Food for the Holidays and Every Day", sold 70,000 copies in a little over a year and her sequel, "Kosher By Design Entertains: Fabulous Recipes for Parties and Every Day", just came out March 1 and it's already sold 35,000 copies, with 50,000 copies in print, her success has not gone to her head. (Click on links to purchase. Sales help fund JWR)


After a hand-cramping Barnes & Noble book signing, Susie whispers, "Can you believe this? All these people are coming out for a kosher cookbook? Who'd ever thought?"


EXPLAINING A PHENOMENON
Actually, what has spawned the feeding frenzy for a kosher cookbook?


For an answer, it helps to know a little about Susie's formative years. As a teen growing up in Oceanside, NY., she helped prepare the family home for the weekly welcoming of the Sabbath. While working with vegetables, she discovered a knack for carving simple, attractive designs that brought oohs and aahs of delight to friends and family around the dinner table. During a year of post-high school study in Israel, Susie earned the praise of her dorm mates by whipping up gourmet style meals on a primitive, one-burner hot plate.


"The secret, if there is one," Susie ventures, "is that I've never stopped being ordinary. But I've looked for creative ways to enhance the visual appeal of foods while keeping the preparations uncomplicated for the average, busy person. As I've traveled the country doing cooking demos, people constantly tell me that they are cooking more and loving to cook more with Kosher by Design recipes. They feel like I'm there coaching them through the process."


"Kosher By Design" is themed around Jewish holidays. It includes 250 recipes, along with a very helpful Passover substitution guide. Each holiday section includes an insightful commentary on the significance of the celebration.


Her latest book, "Kosher By Design Entertains", focuses on simchas (happy occasions), such as a milestone birthday, a 50th wedding anniversary, a baby welcoming, a wedding announcement party, and more. With nine unique party formats to choose from, there is no shortage of table décor suggestions. The new book includes over 250 triple-tested recipes.


Beyond their kitchen utility, both books are visually stunning, with full-color photos throughout. They can grace a coffee table just as easily as a kitchen countertop. World-class food photographer John Uher directed the photo shoots, while one of Manhattan's top event planners, Renee Erriech, choreographed the table settings.

EXAMINE THE BOOK YOURSELF
Think our reviewer is exaggerating? You can view 18 pages and/or order the book at a 15% discount by clicking here. And if you decide that this book is worth purchasing — and we suspect that you will! — please alert others by using the "email a friend option" above. (Sales help fund JWR).
"Don't be fooled by the stylishness of the photos," Susie adjures. "The emphasis of Kosher by Design is on easy to do and enjoyable to do. With so many food-based events to prepare for in our communal and personal calendars, our team worked very hard so that you won't have to. We want you to spend more time being a gracious host than a chef that sweats it; but while you're wearing your chef's hat, we'll help you cook with confidence and inspiration."


While the pictures in Susie's books might be suitable for framing, the recipes themselves can trigger a Pavlovian response, with such titles as:


  • Broccoli and Almond Bisque

  • Pecan Crusted Grouper over Amaretto Whipped Potatoes

  • Kalamata and Mustard Crusted Roast Beef

  • Sweet Potato Wedges with Vanilla Rum Sauce

  • Chocolate Mint Dalmatian Cookies


Kosher by Design Entertains has already been awarded "Best Cookbook" at the well attended Kosherworld Expo in Los Angeles in February. However, Susie's success in the kosher observant world is not remarkable. It is to be expected, considering the proliferation of kosher products over the last ten years, paralleled by the steady rise of the ba'al tshuva (returnees to Judaism) movement , which has influenced the sophistication of the marketplace.


APPEAL OF BOOK NOT LIMITED TO RELIGIOUS JEWS
Says Gedaliah Zlotowitz, VP of Sales and Marketing for Mesorah Publications, which published and distributes Susie's books, "What's more astonishing to us is the flow of Kosher by Design books to places so far beyond the Borsht Belt. Barnes & Noble and Amazon have placed substantial orders. Williams & Sonoma carries the book. You can even find it now in supermarket chains. This just doesn't happen to your average Jewish book and certainly not a kosher cookbook! We are recognizing the appeal and salability of Fishbein's recipes in the mainstream marketplace. It seems a lot more people than we thought are interested in Jewish cooking and Jewish holidays."


Passover is a time to celebrate our historic liberation, not to feel oppressed by the cruel taskmaster of the menu


More than any other holiday, the onset of Passover spikes the stress level in Jewish homes of all persuasions. While fewer than 30% of American Jews may observe a weekly Sabbath meal, over 80% will attend a Passover Seder. This year is even more complicated with the first night of Passover beginning as Sabbath ends on Saturday night, April 23rd.


Susie Fishbein is a veteran of many a Passover season and says, "This is a time to celebrate our historic liberation, not to feel oppressed by the cruel taskmaster of the menu. People across America have told me our books make it very easy to plan delicious, aesthetically pleasing dishes, using all the ingredients appropriate to the Passover season."


Having tackled the Jewish holidays in book one and parties and happy occasions in book two, what's ahead for Fishbein and team? Susie beams, "John Uher, Rene Erreich and I have just started shooting the pictures for the next iteration in the series. And it's a bit like the Star Trek mission to boldly go where people haven't gone before! We hope to release "Kosher by Design — Kids in the Kitchen" just before Chanukah."


Most parents want to chase their kids out of the kitchen when cooking. Why is Fishbein creating a book to bring them back in? "Judaism is the original home-based business," she asserts. "It's an intergenerational baton pass of identity, heritage, ideals, values, traditions, and spirituality. Telling the story of our people once a year at Passover is probably not enough to keep us thriving. This new book will, I hope, help families incorporate more of Judaism in our most important Jewish institution of all time — the home."

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Gavriel Aryeh Sanders is national speaker, writer, and broadcaster on themes related to Jewish learning and living. He resides in New York. Comment by clicking here.

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© 2005, Gavriel Aryeh Sanders