Book Promo ~ Deep Flavors

Kenneth M. Horwitz

Traditional Meals Given Creative Twists
in Eclectic, Kosher-Style Cookbook


Fall is the perfect time to start turning up the heat in the kitchen. Why not try a reimagined recipe for Jambalaya “Jewish Style,” a steaming bowl of Texas Chili (you control the burn) or a French Bouillabaisse, but without shellfish? Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style puts a creative spin on traditional dishes, with an eclectic assortment of mouth-watering meals that can all be prepared in a kosher kitchen. The result is a diverse anthology of recipes that will appeal to broad audiences everywhere — Jewish and otherwise.

Deep Flavors is perfect for those who love cooking, whether traditional Jewish, or reinterpreted international, regional American and vegetarian favorites, including creative new recipes applying familiar flavor profiles. This unique cookbook features an abundance of tempting dishes, appetizers, main courses and desserts, drawing from many cultures, plus helpful tips ranging from how to source ingredients to proper preparation.

“Cooking is worth some effort and attention to detail,” Horwitz writes. “The positive reactions from family or guests, as well as your own enjoyment, will make it worthwhile.”

“Effort” and “attention to detail,” however, don’t have to equate with “difficult.” In fact, throughout Deep Flavors, Horwitz shares his wisdom for breaking recipes into simple steps — and how to do some of this prep work well in advance so that delicious meals can be served even with a hectic schedule.

Horwitz, an attorney and CPA by trade, explained in an interview with Today’s CPA that, “My approach to cooking is really an extension of what I do in my professional practice. I solve problems. One of the ‘problems,’ at least in my house, is that since we maintain a kosher house, but eat eclectically, is how to convert recipes so that they are kosher …”

Horwitz’s Texas State Fair Blue Ribbon-winning Spinach/Mushroom Lasagna, for instance, is a completely original vegetarian lasagna accessible to Jews and vegetarians, with a unique twist on ingredients that gives it a complex flavor profile. Even recipes for classic foods such as brisket and roast turkey contain newly imagined taste combinations and techniques to elevate them while maintaining recognizable hallmarks of each dish. Another recipe that epitomizes the standard set by Horwitz, yet remarkably simple to execute, is the Dill French Toast: savory, unique, and delicious.

Horwitz’s ultimate goal was to create recipes that are readable and easily followed by anyone with a basic knowledge of cooking. He provides detailed instructions with enhanced explanations and alternatives, helpful for both the novice and the more experienced cook.

A Readers’ Favorite reviewer, who gave Deep Flavors a 5-star rating, referred to the book as “… an essential addition to any cookbook fanatic’s collection and to anyone who believes in spending the time and effort to make the ‘food’ experience a real work of art …”

With 52 years in a general tax and transaction practice as a CPA and lawyer, Ken Horwitz has a creative and focused 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. His professional drive and the care given to his work have earned him multiple awards, including the Honorary Fellow for a lifetime of distinguished service and the 2017 Chairperson of the Year by the Texas Society of CPAs. Currently residing in Dallas, Texas, Horwitz enjoys sharing his passion for cooking with his wife, children and grandchildren. Horwitz believes that one of the highest compliments he has received came from a longstanding client who uses numerous lawyers. He said, “Ken, you are the only lawyer we use whose work we have not had to fix.” Horwitz’s goal is for Deep Flavors to reach that same standard.

To learn more, please visit, or follow the author on Facebook at Deep Flavors is available for purchase on Amazon or the author’s website.

Deep Flavors
Publisher: Inspire on Purpose
ISBN-13: 978-1-941782-51-4
ISBN-10: 1-941782-51-5
Available from


Amazon Review  5 stars

My new cookbook crush!

Book Review: Passion of a FOODIE By Heidemarie Vos

Passion of a FOODIE

With the influx of cookbooks, cooking shows, and chefs in today’s world, it’s difficult to find something out of the ordinary that defines cooking in a whole new way. Passion of a Foodie is that something. Best-selling author Heidemarie Vos recounts a fascinating story and her journey of putting together the world’s first cross-referenced book regarding food-using more than five languages. This cookbook will become an invaluable resource for your kitchen, cooking school, culinary vacations, professional chef training institute/academy or restaurant as its contents provide endless information about ingredients-what they are and where to find them-cooking terms, and what they mean, as well as exotic recipes from all over the globe. It also helps the food import/export industry with language. From the new bride/novice cook to the professional chef, Passion of a Foodie is a must have, must read guidebook that provides a detailed classification of foods and their ingredients. As a cook/chef, you’ll wonder how you ever survived without it. Heidemarie Vos is a writer with a best selling cookbook to her credit, Chili South Africa, as well as commissioned recipe books for the South African Company “Fruit and Veg City.” Mrs. Vos has traveled to over 40 countries and has lived on three continents. She is currently writing a nonfiction book about her recently deceased South African husband, and although she herself is an American citizen, she lives in Port Elizabeth, South Africa at this time. Publisher’s website:

Amazon Customer Review

5 stars  International Cook’s Must Own Reference by Ira Chaleff 
My wife is a trained chef who has taken classes in Italy, Thailand, Taiwan and elsewhere. She has a number of books that she uses for reference. One glance at Passion of a Foodie and she said there is nothing she knows of that so thoroughly covers such a wide range of cooking cultures. From my perspective as a writer, this is a magnus opus that clearly took many years of serious research done in the context of a deep appreciation of the culinary arts. Kudos to the author!
Buy Links
About the Author:
Heidemarie Vos already has a best-selling cookbook to her credit, Chilli South Africa. She was also commissioned to write recipe books for the South African company Fruit and Veg City. The author has traveled to over 40 countries and has lived on three continents. She is currently writing a nonfiction book about her South African husband’s recent death. Although she is an American citizen, at this time she still lives in Port Elizabeth, South Africa.

Book Promo~ Stupid Simple Recipes: According to Cancer Survivors

Stupid Simple Recipes: According to Cancer Survivors

Stupid Simple Recipes: According to Cancer Survivors

by The Lunch Ladies

The Lunch Ladies are three women who met as friends for lunch one day and learned all of them were cancer survivors. They talked of a dream to create a cookbook to give back to those who need the support to fight cancer. Ilene Vazquez, Yvette Delgado and Jill Vallaro are Cancer survivors who all had the amazing support of their medical teams, families and friends to fight their different types of cancers and have won their battles. Now they have taken it to the next level and are giving back by donating a portion of the proceeds of this cookbook to different cancer foundations. This cookbook is one of many that they plan to publish along with special events to raise money to pay it forward.

Buy Links


Outskirts Press


Book Promo: Baking with the Brass Sisters by Marilynn Brass and Sheila Brass

Baking with the Brass Sisters

Baking with the Brass Sisters: Over 125 Recipes for Classic Cakes, Pies, Cookies, Breads, Desserts, and Savories…

Marilynn Brass (Author), Sheila Brass (Author) & Andy Ryan (Photographer)

Available for Pre-order. This item will be released on October 6, 2015

Marilynn and Sheila Brass are on a mission to bring old-fashioned American home baking back to everyone’s kitchen. Baking with the Brass Sisters embodies the philosophy that’s drawn thousands of fans to them: “We believe that there is nothing that tastes as good as something baked by someone who loves us, unless it is something we have baked and shared with someone we love.”

In their new book, Marilynn and Sheila have gone to their collection of trusted manuscript cookbooks and handwritten recipes that number in the thousands to rediscover the home-baked treats that were brought to America from around the world – Russia, The Ukraine, Germany, Austria, France, Greece, India, Costa Rica, Armenia, Italy, England, Ireland, Norway, Canada , as well as many created here the US. They have listened to the stories of recipes that have been passed down by family and friends and interpreted them for the home kitchen. They’ve even included some of their own recipes created over 126 years of combined home baking experience.

Readers will find wonderful recipes for treats like Grandma Goldberg’s Honey Cake, Chocolate Walnut Banana Muffins, Billy Goat Cookies, Cobblestone Apple Tart, Mother Carleton’s Black Walnut Layer Cake, Nana May’s Irish Yeast Bread, Jack’s Chocolate Caramel Walnut Tart and many more. Baking with the Brass Sisters is a classic baking book that people will keep on their shelves, bake from, and cherish for years to come.

Available in Kindle & Hardcover from Amazon
(save on the pre-order)
Amazon | Barnes & Noble | Books-a-Million
iBooks | Indiebound | Powell’s Books | Walmart

MARILYN AND SHEILA BRASS are the authors of Heirloom Cooking With The Brass Sisters and Heirloom Baking With The Brass Sisters, a finalist for the James Beard Award. They have hosted their own specials on PBS and the Cooking Channel; have appeared on Throwdown with Bobby Flay and on PBS’s Simply Ming. They appear regularly on NPR’s All Things Considered – Found Recipes and the NPR blog, The Salt. They live in Cambridge, MA and enjoy baking with their family and friends in their home kitchen.

Book Review: Heirloom Cooking With the Brass Sisters

Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love

by Marilynn Brass
& Sheila Brass

Authors of Heirloom Baking and James Beard Award finalists Marilynn and Sheila Brass launched a whole new cookbook category with their “heirloom” baking recipes. Now they turn their culinary skills to the rest of the menu, presenting delicious, savory, and timeless heirloom dishes collected over decades and updated for the modern kitchen.

Marilynn and Sheila Brass have spent a lifetime collecting handwritten “manuscript cookbooks” and “living recipes.” Heirloom Cooking collects and skillfully updates 135 of the very best of these, which together represent nearly 100 years of the best-loved and most delicious dishes from all over North America. The oldest recipes date back to the late 1800s, and every decade and a wide variety of ethnicities are captured here.

The book is divided into sections including Starters; Salads; Vegetables; Breads; Main Dishes including Lamb, Beef, Veal, Pork, Fish, Chicken, and Turkey; Vegetarian; and—of course—Dessert. As they did in Heirloom Baking, the Brass sisters include the wonderful stories behind the recipes, and once again, lush photography is provided by Andy Ryan.

from Amazon Customer Reviews

…The helpful tips and hints that they provide you throughout the book, although sometimes basic, are a good reminder of things we often overlook.…The Brass Sisters have given us a cookbook that we can feel good about giving to anyone, from your best friend to your daughter to your grandmother. All of the detailed recipes, beautiful pictures and handy ideas will keep you looking at this book over and over. One clever touch I don’t want you to miss is the “My Recipes” envelope securely attached to the inside back cover for you to tuck in your own “Heirlooms”.
If you collect those regional cookbooks with spiral bindings and hand-typed recipes inside, looking for that “secret family recipe”, the Brass Sisters may have written just the book for you. Instead of guessing what “Billionaire’s Mac ‘n Cheese” or “Mock Chicken Salad” or “Salmon Squares” looks like, you get a handsome large volume lavishly illustrated with pictures and some stories. But mainly, this book is about the food, straight-up American style comfort food…

By Zack Davisson 

My Grandma always had a big box of note card sized recipes that she did her cooking from. I don’t know where she got them originally…from magazines, from friends, passed down from family. All I know is that they were good…With “Heirloom Cooking with the Brass Sisters”, the “big box of recipes” from many people’s grandmothers have been gathered together, sifted through, and the best-of-the-best bound together in one big book…The result is an awesome collection of recipes, all with a distinct American flair. Chili Cheese Cornbread, Mrs. Carter’s Baked Stuffed Onions, Onion and Olive Tart, Chicken Pot Pie, Danish Roast Goose Stuffed with Apples and Prunes…every single one is a treasure of history and flavor.