Let me begin by saying outright that I love this cookbook! Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style by Kenneth M. Horwitz (Inspire on Purpose, October 2019) is unique and refreshing, with a diverse selection of recipes and a wealth of information about food, flavor, cooking, and more, all presented in an encouraging and friendly style. What’s not to love?
* Complimentary book received for review. This post may contain affiliate links.
A statement on the book’s title page is the perfect summation: “An eclectic anthology of family recipes as well as original Jewish, regional American, and international recipes, including reminiscences and insights about food and its preparation in a Kosher style from the perspective of a Southern Jew.” And as for the book’s audience: “A book for foodies, vegetarians, and Jews who cook traditional and nontraditional Kosher food.”
In preparing to review Deep Flavors, I had a delightful phone conversation with Mr. Horwitz, who talks easily and eloquently about food and his approach to cooking. Raised in Georgia and residing in Texas, he allows his Southern and Southwestern influences to shine through in his cooking, while keeping Kosher. When I mentioned my interest in schmaltz, he enthusiastically described how he makes it, how he uses it, and why I should, too, and I was happy to see that schmaltz is included—and used—in Deep Flavors.
I’m already cooking from Deep Flavors, which has two recipes for coleslaw, one made with mayonnaise and one with oil and vinegar. I first chose to make the mayo-based version, Bobbie’s Coleslaw (Bobbie is the author’s wife). It’s delicious, with an unexpectedly complex flavor, partly due to the grated sweet onion and the incorporation of its juices. I can’t wait to make the other coleslaw recipe, as well as many others I’ve marked to try (Refried Beans are up next). Here are a few that caught my eye:
* Southern Cornbread
* Greek Meatball Soup
* Sausage Risotto
* Indian-Style Chicken
* Braised Brisket
* Ken’s Blue-Ribbon Mushroom-Spinach Lasagna
* Potato Kugel
* Plum Clafouti
In his Introduction, Mr. Horwitz writes, “This book is more than just a recipe compendium; it is meant to be read. I hope you read and learn from it with pleasure and use it as a resource for recipes, techniques, ideas, and other information.” I can honestly say that Deep Flavors is indeed an enjoyable read. The recipes feel like stories, complete with variations to suit personal preferences, tips for getting the most flavor from your ingredients, and suggestions for the best tools to get the job done.
Ken Horwitz is a CPA and lawyer by profession, but he’s also a talented cook with a gift for communication and the willingness to share his lifetime of kitchen wisdom with us. Oh, and speaking of gifts, I’d like to recommend Deep Flavors as a great gift for anyone you know who cooks, no matter their skill level!
Learn more at the Deep Flavors website.
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Disclaimer: A. Bailey received a complimentary product for review purposes & feature on The Classy Chics blog. No monetary compensation was received. A. Bailey’s thoughts, opinions and words are 100% her own. Your thoughts may differ. Please read the blog’s terms of service policy before entering any giveaways. The Classy Chics are NOT responsible for prize fulfillment or shipping of any items won from this blog. This post contains affiliate links. If you make a purchase through an affiliate link, we may or may not make a small commission which helps to support this website. Thank you!!!
This does look like a good cookbook with a nice variety of recipes to try. I also appreciate the stories that are included.
Looks like a great book with wonderful recipes and stories. I like the concept of deep flavors.
This looks like some good food recipes in there. I love the great images too. I will have to check it out. Thank you for the review.