When I first received a copy of Chanie Apfelbaum’s latest cookbook, Totally Kosher, I wondered what made it a Jewish cookbook, beyond its use of solely kosher ingredients. Luckily, as if reading my mind, Apfelbaum addresses my question at the very beginning of her cookbook in a section called Jewish Food vs Kosher Food. She explains that “since most people who observe kosher are Jewish, most kosher food is Jewish food” and “Jewish cuisine is largely shaped by the laws of kosher, [but] Jewish festivals and customs also help define the foods that we cook and eat.”
Quickly it becomes clear that Totally Kosher is not only a kosher cookbook, but a Jewish cookbook also, as Apfelbaum effortlessly weaves traditional, well-known Jewish recipes into her cookbook, often with her own twist. For instance, Apfelbaum creates Curried Gefilte Fish Patties by combining conventional gefilte fish with flavors inspired by Indian cuisine. She blends two of her favorite cuisines, Thai and Middle Eastern, to make Pad Chai, an untraditional hybrid recipe, topped with crushed Bamba, an Israeli snack, for an extra unique flair.
Beyond Apfelbaum’s ability to make any food have a Jewish connection, one of the most appealing elements of her new cookbook is the way she constructs food to look as exquisite as it tastes. Under the impression that “people eat with their eyes first” Totally Kosher brings beauty to the delicious dishes you serve. From a gorgeously layered and color-bursting Roasted Beet and Citrus Salad, to Jeweled Hummus garnished with rose petals, za’atar, candied carrots, pistachios, almonds, and pomegranate seeds, to Shlissel Jerusalem Bagels with dough shaped around oven-safe ramekins, these recipes are sure to elevate any meal you prepare.
Although some of the recipes can appear daunting at first read, with lots of words in each step, Apfelbaum makes her recipes accessible to individuals of all cooking backgrounds. An “Easy Does It!” section appears at the bottom of many recipes, providing alternative store-bought options for ingredients that may seem more complicated to make from scratch. Examples include buying store-bought dressing to add to deli rolls or using store-bought hawaij seasoning for Yemenite “Soup” Sheet Pan Chicken. Additionally, every single recipe is accompanied by a vibrant photo of the food, taken by Apfelbaum herself.
Ultimately, Totally Kosher is a guide striving to reach home cooks where they are at and ensure food is enjoyable for everyone. Apfelbaum shares her secrets (and a menu!) to mastering dinner seven days a week and demonstrates how one dish can be adjusted to fit anyone’s food interests. Her recipe for World Peace Challah, a pull-apart style bread with different toppings on each section to please everyone at the table, highlights the goal of the cookbook as a whole: to make Jewish cooking peaceful, fun, and approachable to all.
