Tuesday, September 17, 2013
Book Review - The Prime Grill Cookbook
About the Book
From sophisticated interpretations of traditional home cooking to exotic combinations of subtle flavors, this cookbook provides secrets to the Prime Grill's innovative menu. As a framework for their extraordinary accomplishment of creating a one-of-a-kind kosher restaurant, the authors share their engaging personal stories, including the history of owner Joey Allaham's family and Chef David Kolotkin's experiences working in a kosher kitchen. Mouthwatering signature recipes include Seafood Ceviche, Apricot-Glazed Beignets, Southern Pecan and Chocolate Chip Pie, Prime Grill Rosemary Potato Chips, and a host of dairy-free desserts as well as a foundation of stocks, sauces, and dressings.
All are designed to be successful in any kitchen run by the most modest of home cooks. Owner Allaham realized a dream when, in 2000, he opened the first high-end kosher steakhouse in New York. The elegant restaurant, located in Midtown Manhattan, slowly gained fame for its commitment to quality and flavor while maintaining the strictest kosher guidelines. Serendipity brought these men together, and their creative collaboration has exploded, giving the restaurant a new flavor that focused around taste, quality, and experience found only in the best restaurants. Allaham's passion for well-cut and aged meats, along with Kolotkin's incredible ability to creatively adapt his professional experience to the structures of a kosher kitchen, has brought them national and international acclaim.
The Prime Grill Cookbook takes you inside the kitchen of this outstanding restaurant at the forefront of the kosher culinary revolution. Joey Allaham, a fourth-generation butcher from Syria, brought his meat expertise to the United States in the early nineties and began a journey to change the public perception of kosher dining. He founded a wholesale meat business and recognized the need for a kosher steakhouse. A resourceful businessman with no formal training but very clear ideas, Allaham made his dream a reality and continues to forge ahead in the highly competitive hospitality industry. His well-trained palate and his search for the best meats combined with his passion for excellent service have made him a force to be reckoned with in New York's competitive fine dining scene.
Chef David Kolotkin's first cooking experience was making ice cream in his garage at twelve years old. From this auspicious start, nurtured by the matriarchs of his family and his mentors, Adriano Bokinac and Michael Lomonaco, Kolotkin began his lifelong journey as a culinary innovator. He went on to attend the Culinary Institute of America, graduating with the Most Likely to Succeed award. He apprenticed at the world famous 21 Club under the tutelage of Chef Lomonaco and went on to work many notable restaurants, including Aretsky's Patroon, Butterfield 81, and Windows on the World, before finding a home at the Prime Grill. Working in the challenging environment of a kosher kitchen, Kolotkin's creativity and inventive style have given the Prime Grill an internationally renowned status.
My Take on the Book
This cookbook provides any cook with a wide array of scrumptious dishes that you can make without too much effort (for the most part). What I loved about the cookbooks, outside of its' variety, was how each of the recipes were easily laid out and explained by the chef. At the same time the ingredients were not too hard to find. On almost every page in the book you are given a mouthwatering image to compare your own creation to and also the chef gives different tips on many of the recipes that allow you to miss out on some pitfalls. All-in-all I am looking forward to trying out so many of the recipes within this book and I know you will be too!
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