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Judy Zeidler's International Deli Cookbook Paperback – August 1, 1994

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Seeking out deli food from around the world (and from among her family's "heirloom" recipes), but specifically inspired by the Broadway Deli of Los Angeles, of which she is a partner, Zeidler (The Gourmet Jewish Cook) here surrenders her favorites, sometimes identifying the source or inspiration. Her range is both satisfying and predictable: gefilte fish, corned beef hash, onion rings, mushroom and barley soup, Caesar salad, rugelach. You almost have to wonder why a cook would want to do it herself, or himself-the deli's meant to do it better, and save you time and trouble. But suppose you were stranded where there wasn't any, and you had to make do. This book, in that case, would lend you a life ring, keep your weight up and probably not do great things for your cholesterol level. It could also make you a popular host, with advice for how to organize a salad bar, a sandwich bar and a deli buffet. The author is host of Judy's Kitchen, a cable television show.
Copyright 1994 Reed Business Information, Inc.

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Product Details

  • Paperback: 224 pages
  • Publisher: Chronicle Books (August 1, 1994)
  • Language: English
  • ISBN-10: 0811802973
  • ISBN-13: 978-0811802970
  • Product Dimensions: 0.8 x 7.2 x 10.2 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #2,492,202 in Books (See Top 100 in Books)

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5 of 5 people found the following review helpful By Gail Cooke HALL OF FAMETOP 500 REVIEWERVINE VOICE on June 12, 2005
Format: Paperback
Easy To Prepare, easy to serve, and easy on the palate, these traditional and contemporary deli-style recipes offer suggestions for soups and sandwiches, breads, desserts, deli meats and deli treats.

Culled from a selection of Italian, Jewish, Scandinavian, French, German, Mediterranean and Asian cuisines, there's something here for every yen and preference.

You can begin your day with a homemade bagel or French toast made with challah - a gleaming tan crusted European egg bread with a moist yolk-hued interior. Lunch is the best when it's a New York pastrami and chopped liver sandwich accompanied by coleslaw and chunky crisp pickles. Keratin's Swedish Meatballs roll away all competition, especially when served with lingonberry sauce.

In addition to over 225 recipes, the book includes advice on ingredients, menus, and techniques plus eye catching illustrations by Eric Donelan.

- Gail Cooke
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