BOOK LOOK

SO, EAT!

usie Fishbein is an
everyday cook who
loves to share her
passion for entertaining with
friends and family. "Food is the
center of our lives," says the
cookbook author, who lives in
Livingston, N.J., with her husband
and four children.
Her enthusiasm for food led to
her best-selling cookbook, Kosher
By Design, which she now has fol-
lowed up with Kosher By Design
Entertains (Mesorah Publication;
$34.99).
"My books are written for the
average person who destes
above-average food and wants to
shine while entertaining," says
Fishbein, who as a young woman
spent a year in Israel cooking
gourmet meals on a one-burner
hot plate. "I like to see what the

S

hot ingredients are, and then try
to work them into kosher
recipes.
"For Kosher By Design Entertains,
I had chefs from three famous
restaurants work with me in
my own kitchen to develop
some of the recipes. One was
Italian, one was French and
one was Asian. My recipes
reflect this fusion of cultures."
Kosher By Design Entertains,
with 250 new recipes and
more than 200 beautiful color
photographs, is not just about
cooking. Fishbein shares special
tips with hostesses to create
everything from an outdoor pic-
nic to a ladies lunch to a formal
anniversary dinner party.
Complete menus, a resource
guide for kosher ingredients and
tableware featured in the book,

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Susie Fishbein: "It's not about
old-fashioned brisket — it's
about fresh ideas."

Left: "Tri-Colored Matzah Balls"

and a special index indicating
recipes appropriate for Passover
(with ingredient substitutions
when necessary) also are
included.
Fishbein recommends this easy-
to-prepare Passover feast: "Tri-
Colored Matzah Balls" (tomato,
tumeric and spinach), pages 68-69;

"Fatoush Salad with Matzah
Crisps," page 99; "Braised Rib
Roast with Melted Tomatoes,"
page 155; and "Watermelon
Granitas," page 274. ❑

— Gail Zimmerman,
creative editor

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