When someone says kosher food one can’t help but think of old world
foods, very staid, lacking innovation but that is the past. Enter the
greater number of ethnic foods carrying the kosher symbol, more items
for the lactose intolerant creating a broader choice of dairy
substitutes and the very talented kosher chef, Geila Hocherman. Bind
those together with new substitutions and great recipes for unlimited
kosher cooking and you have the
Kosher Revolution cookbook by Geila Hocherman and Arthur Boehm
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