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The Gourmet Jewish Cook Paperback – January 20, 1999


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Product Details

  • Paperback: 416 pages
  • Publisher: William Morrow Cookbooks; 1st Pbk. Ed edition (January 20, 1999)
  • Language: English
  • ISBN-10: 0688166261
  • ISBN-13: 978-0688166267
  • Product Dimensions: 9.1 x 7 x 1 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #2,489,177 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Zeidler, food columnist, television chef, and co-owner of L.A.'s Citrus restaurant, cooks sophisticated food that is kosher. Here she gathers more than 500 of her recipes and arranges them into menus for the Jewish holdidays, "international entertaining," and other special occasions. There is a Two-Day Rosh Hashanah menu and a Nouvelle Hanukkah Dinner; kosher but authentic Chinese, Mexican, and French meals; a New Year's Eve dinner and an Israeli Bar Mitzvah buffet; and more. The appeal of these recipes should not be limited to kosher cooks. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Judy Zeidler is a teacher and authority on kosher cuisine. In addition to her cooking column for the Los Angeles Times, which is syndicated nationwide, Judy is the host of the Jewish Television Network show Judy's Kitchen and author of The 30-Minute Kosher Cook. She and her husband are co-proprietors of the Broadway Deli, Capo, and Zeidler's Cafi.

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Customer Reviews

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Most Helpful Customer Reviews

9 of 10 people found the following review helpful By A Customer on March 22, 2000
Format: Paperback
I found this book okay... nothing special. It does have a fair share of interesting recipes and ideas, but it can be a challenge just to find them. Unlike a traditional cookbook it is organized by holiday, theme party etc. So if you want to look at all the soup options, you have to jump all over the book. I find it daunting to have to work just to find the recipe! I don't know if I would classify the content of The Gourmet Jewish Cook "gourmet". It might be useful for a beginner or someone under the impression that all there is to Jewish cuisine is matzo balls & chicken soup, for and advanced cook/gourmet - I'd say pass.
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3 of 4 people found the following review helpful By A Customer on December 13, 1998
Format: Hardcover
Most of the recipies in this book are innovative and interesting. Judy Zeidler takes tried and true recipies and gives them a new twist. There are a few must tries, inlcuding: The Matza Farfel cookies for Passover and Stuffed Grape Leaves!
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Format: Paperback Verified Purchase
I can use this cookbook as a primary recipe and menu planning resource for everyday and holidays because it's that good!
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