Kosher Cookbooks Go After Niche Home Chefs: Fishbein Has Already Sold Over 400,000 Copies


kosher-by-design-fishbaneIn almost every corner of next week’s Kosherfest (October 26-27), visitors are likely to find an author of a kosher cookbook signing their latest release and there will be at least a half dozen such releases. But as popular as kosher cookbooks are with all categories of kosher consumers, the authors are following what appears to be very targeted books for specific groups in the hope that curiosity will also broaden the audience.

Jamie Geller’s “Quick & Kosher: Meals in Minutes” (to be released before Chanukah, Feldheim Publishers) aims at capturing the harried housewife who is multi-tasking with perhaps a job and raising children. The 312 page, full color, hard cover cookbook features hilariously honest anecdotes, more than 215 recipes and 134 photos.

Susie Fishbein, the award-winning author of the Kosher by Design series is being even more targeted with her newest book “Kosher by Design: Teens and 20-Somethings. Having already sold over 400,000 copies worldwide in her widely successful series of books, Fishbein targets an age group that perhaps is most dependent on her guidance.

Joan Nathan, well known author and frequent contributor to the New York Times, is out with a book “Quiches, Kugels and Couscous, My Search for Jewish Cooking in France” that captures the interest of the Jewish foodie with her usual cultural twist that seems to follow Jewish history.

Speaking of history, author Gil Marks is taking his reader back to the early days of kosher with his “The History of Jewish Food” in an effort to go well beyond the traditional kosher cookbook. His encyclopedia of kosher foods is a must read. For dessert, Kosherfest visitors will want to take a look at Paula Shoyer’s “A New Era in Pareve Desserts: Introducing The Kosher Baker: 160 dairy-free desserts from traditional to trendy.” If that still does not leave you satisfied, you can visit almost every Judaica store and watch the section on kosher cooking constantly expand, another sign of a thriving industry.