Deep Flavors from Kenneth M. Horwitz is no ordinary cookbook. Aimed at Jews who cook both traditional and nontraditional kosher dishes, as well as foodies and vegetarians, Deep Flavors approaches a diverse selection of family favorites plus popular regional and international fare using new techniques and combinations. The result is an eclectic mix of recipes unbound by cultural or national borders that are ultimately, undeniably, delicious. I would be happy to send you a complimentary copy of Deep Flavors in consideration of a review, interview or feature. Please read the following press release and let me know if I may schedule an interview. I'd also be happy to send you JPEGs of Horwitz and the book cover. For more information, please visit www.Deepflavorscookbook.com. Thank you. Kathleen Jenson Ascot Media Group, Inc. Post Office Box 2394 Friendswood, TX 77549 news@ascotmedianews.com ascotmedia.com 281.333.3507 Phone 800.854.2207 Fax (This press release may be reprinted in part or in entirety by any print or broadcast media outlet, or used by any means of social media sharing) FOR IMMEDIATE RELEASE Deep Flavors Offers Deliciously Reimagined Kosher Recipes Dallas, TX, September 16, 2019 — Lovers of kosher cuisine as well as non-Jewish foodies and vegetarians will find an abundance of tempting and unusual recipes between the covers of Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style from Kenneth M. Horwitz. Between the covers of Deep Flavors, Horwitz combines his hunger for cooking with his passion for making international and regional favorites accessible for home cooks including those who prefer to observe some or all of the rules for kosher foods. The Texas State Fair Blue Ribbon-winning Spinach/Mushroom Lasagna, for instance, is a completely vegetarian lasagna accessible to Jews, vegetarians and foodies, 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. The Beet Borscht, a family recipe from Horwitz's grandmother, is somewhat unusual in that it is vegetarian. "A non-Jewish friend almost refused to eat it because he does not like beets; he had a third helping that evening,” Horwitz shared. Woven throughout this eclectic anthology of Jewish family recipes and original kosher dishes are flavorful reminiscences