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Mama Leah's Jewish Kitchen Paperback


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Product Details

  • Paperback: 320 pages
  • Publisher: Wiley (March 1, 1994)
  • Language: English
  • ISBN-10: 0020026501
  • ISBN-13: 978-0020026501
  • Product Dimensions: 0.8 x 6.2 x 9 inches
  • Shipping Weight: 12 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #149,107 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Fisher owns several Mama Leah's take-out shops in New York City; these are her recipes for all the standards of Jewish cooking, from chopped liver to blintzes (lots of them) to brisket. The recipes are accompanied by reminiscences and motherly advice. Judy Zeidler's excellent The Gourmet Jewish Cook ( LJ 9/15/88) offers more sophisticated recipes, but those feeling nostalgic for traditional dishes should find this a handy resource.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.8 out of 5 stars
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See all 11 customer reviews
I would love to meet Mama Leah!She's a real jewel!
Julie Neiman
The instructions are easy to follow and all of the recipes are delicious.
KitchenMD
Remember...make that great brisket...the best ever.
Randi Aylor

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By KitchenMD on September 30, 2003
Format: Hardcover
I own a number of Jewish cookbooks but this one can be counted on all of the time. The instructions are easy to follow and all of the recipes are delicious. Over the years I have made close to half of them and I have not been disappointed. It reminds me of my grandmother's kitchen.
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5 of 5 people found the following review helpful By A Customer on March 18, 2001
Format: Paperback
This book has all of the wonderful Jewish recipes, including Chicken Soup, Challah, Blintzes, Kugel recipes, many poultry, fish, meat, and vegetable recipes. I own several Jewish cookbooks, but this is the only one with practical recipes. Everything in the book is generally easy to prepare, and comes out wonderfully. I made the Chicken Soup last night. I would especially recommend this book to people who are just beginning to cook Jewish food, or those wishing they had their grandmother's "secret" recipes. Also, it's a small book (yet packed with good information), so it won't take up a lot of space in your kitchen like most cookbooks. Love it, love it, love it!
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4 of 4 people found the following review helpful By Dagger on December 1, 2006
Format: Paperback
This is the most useful Jewish cookbook on my shelf. Better than the glitzy hardcover ones with full-color photos. Better than any of the big names in Jewish cooking (although I suppose Mama Leah is a big name of her own, having run a chain of takeout shops in NY). This book is hands-down the Ashkenazi cooking primer. The recipes are simple and no-frills. They are easy to follow and amazingly they always turn out tasting just like I remember the foods from my childhood.
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4 of 4 people found the following review helpful By Randi Aylor on April 18, 2002
Format: Paperback
I have had alot of recipes from Jewish Cook Books and I have cooked alot of briskets in my life, but the Polish brisket with the brown sugar and vinegar is unbelievable. I have made it many times and have never had it turn out bad. I actually double the sauce recipe since everyone loves it so much. YUM!!
... Don't miss this great Jewish cooking. Try it and you'll see. Remember...make that great brisket...the best ever.
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3 of 4 people found the following review helpful By Julie Neiman on January 8, 2000
Format: Paperback
I was so amazed that the recipes were so tasty and so easy to follow.I would love to meet Mama Leah!She's a real jewel!
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2 of 3 people found the following review helpful By D. Lowenthal on April 9, 2009
Format: Paperback
I have owned and used this cookbook for several years now, and have made several recipes. Unfortunately, there are some problems with the recipes. Clearly, this book was rushed to press without careful editing.

For example, the Matzo Ball recipe calls for only 1/2 cup of Matzo meal, along with 4 eggs and 4 Tbsp of oil. I made this recipes several times, and was extremely frustrated that the batter could never be rolled into a ball shape. I was left with boiled, oily mush. Well, I have since checked numerous other recipes for Matzo Balls, and they always call for ONE cup of Matzo meal, not 1/2 cup, along with the 4 eggs and 4 Tbsp. oil. Clearly, no one bothered to proofread or test the recipe as written. I'm sorry, if you are going to have a Jewish cookbook, the Matzo ball recipe can't be published with such a huge error, rendering the recipe useless.

Then, I made the Stuffed Cabbage. This recipe is listed as making "6 to 8 servings". That is completely false. It makes about triple that amount! I was astounded that I needed to use 3 big lasagna pans to hold the recipe. I didn't know where to store it all! Looking back at the recipe, it does call for TWO LARGE HEADS of cabbage, so it should be obvious that this recipe will make more than "6 to 8 servings". However, aside from the unexpected, large volume of food, the stuffed cabbage was delicious.

In fairness, I have also made the matzo brei receipes and they are delicious.

The tone of the book is nice, with Mama throwing in some warm stories to go with her recipes. She sounds quite loveable!

Overall, I have had mixed experiences with this cookbook. Mama Leah might be a wonderful cook, but this cookbook has some issues. Still, there is some tasty stuff here.
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