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Rediscover classic dishes that have been elevated by years of home cooking in Ken Horwitz’s kitchen. After fifty-one years in a general tax and transaction practice as a lawyer and CPA, Ken has brought his capacity for problem-solving and developing creative solutions to the recipes presented in Deep Flavors.

Ken analyzes and modifies recipes to create better and more flavorful results. His passion for quality food shapes these family favorites, which have been adapted for a kosher cook to enjoy. Ken’s strong family ties are rooted in a love of cooking, as he shares recipes often made by his mom, his wife, or his daughter over the years. Readers of all backgrounds will find recipes that can be tailored to their own tastes, dietary restrictions, and busy weeknight schedules. From cover to cover, this collection is full of the rich history of classic dishes and the food industry, tips for the home cook to develop his or her skills, and advice for planning ahead during a busy week or when there is a large meal to be prepared. For fresh, home-cooked meals and desserts that are easy to execute, Deep Flavors provides a variety of options that are sure to make every meal something for the whole family to look forward to enjoying.

KENNETH M. HORWITZ

With fifty-one years in a general tax and transaction practice as a CPA and lawyer, Ken Horwitz developed a creative and sharp approach to finding and fixing problems—a skill that translates well to the development of and modification of recipes based on traditional family favorites but tailored to one’s personal tastes and dietary needs.

Deep Flavors is 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.

Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style

This book was written for my son, Seth, and my daughter, Lisa, both of whom inherited my love of good food and cooking. It is intended to communicate some of what I have learned over many years of study (and practice) and to share my original recipes, family recipes, and thoughts about food in an organized fashion—from generation to generation. It gives me great pleasure that Lisa has collaborated on significant parts, both by drafting recipes and by adding editorial assistance. Also, a number of recipes are those of my wife, Bobbie—including, for example, Bobbie’s Piecrust, Chopped Chicken Liver, and Apple Cake. 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 cannot count the times I have given a recipe to somebody who said, “This is too complicated” or “This has too many ingredients.” Most cooking is simply not that complicated, but there are correct (read: effective to produce a delicious result) techniques, steps, and ingredients that are necessary to improve the complexity and taste of the food on the table. One of our dear friends—Ann Cole, who has tested some of the recipes—commented that she found it very useful to read the recipe through before starting the preparation process and suggested that I share that perspective with my readers.

 

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