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Master Chefs Cook Kosher Hardcover – Bargain Price, April 1, 1998


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Product Details

  • Hardcover: 176 pages
  • Publisher: San Francisco, California, U.S.A.: Chronicle Books Llc, 1998, San Francisco, California, U.S.A. (April 1, 1998)
  • ISBN-10: 0811814025
  • ISBN-13: 978-0811814027
  • ASIN: B000IOEYQ4
  • Product Dimensions: 9.5 x 8.3 x 0.9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #5,408,824 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Master Chefs Cook Kosher is a companion to Judy Zeidler's television show, Judy's Kitchen, which appears on the Jewish Television Network. The book features dishes prepared by chefs on the show. Each of the 31 sections of this book corresponds to an episode of the show, and each has a theme, such as the cooking of Provence, dishes made with potatoes, or a Tex-Mex menu.

In every section, Zeidler talks about the accomplishments of the featured chef and tells about their appearance on the show, in case you are not a viewer. Thus you get to discover that Neela Paniz of Bombay Café in west Los Angeles never cooked before she moved to the U.S. from India and that she appeared on the show wearing a bright sari. In comments about what was prepared, Zeidler adds her own serving suggestions, like recommending that you serve Paniz's chicken curry and pungently sweet chutneys to break the fast on Yom Kippur because these dishes can be prepared in advance.

A glorious, up-close, and Technicolor photo of a dish illustrates every section, most of which provide recipes for three dishes.

The range of dishes chosen by the various chefs proves how adaptable kosher cooking can be. Much of this food is simple compared to the way the chefs cook in their restaurants, but will probably raise the level of sophistication for home cooks not in the habit of preparing brisket of beef slowly braised with beer, or salmon kebabs marinated, Yucatan-style, in fresh orange and lime juice with garlic. Side dishes like Crunchy Fennel Salad and desserts like rich, buttery Polenta Pudding topped with Berry Compote, and paper-thin Pistachio Lace Cookies with a hint of orange flavor, add to the appeal of Zeidler's book. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.

Review


Reviews from: LOS ANGELES TIMES

CHICAGO TRIBUNE Jewish holidays are traditionally observed at home, but increasingly restaurants are the settings for Passover Seders and other celebrations. Consider that Spago's Seder is one of the hardest reservations to get all year. Over the past 15 years, American chefs have created pretty good kosher dishes to serve at these dinners. Now Judy Zeidler, cookbook author and host of the Jewish Television Network's "Judy's Kitchen," has collected recipes from 37 chefs in her new book, Master Chefs Cook Kosher.

Among the chefs: Mary Sue Milliken and Susan Feniger, Joachim Splichal, Michel Richard, Yujean Kang, Ken Frank, Evan Kleiman, Tommy Tang, Bradley Ogden, Roger Vergé, Mark Peel and Nancy Silverton, Stephan Pyles, Johanne Killeen, and George Germon, Hans Rockenwagner, Joyce Goldstein and Patrick Healy.

The cookbook is also notable for being one of the few to be published with a correction page. Most publishers simply wait for a second printing to fix mistakes, but in the style of a newspaper "For the Record" box, Chronicle has listed several clarifications opposite the book's title page.

Great Chefs, including Roger Verge, Michel Richard and Stephan Pyles, have adapted their recipes for Judy Zeider's Judy's Kitchen television show on the Jewish Television Network. The beautifully photographed book Master Chefs Cook Kosher pulls those recipes together for more than two dozen suggested menus. In the introduction, Zeidler writes that the book proves home cooks can observe kosher dietary rules while enjoying sophisticated and delicious meals. Turkey sausage with fruit liqueur by Bruce Aidells (also known as "The Sausage King") and spicy tuna rolls by Tommy Tang are amongst the recipes featured. Each dish is a designed as either a dairy, meat or pareve food. For those keeping kosher, meat and dairy must never be eaten together but pareve foods can be eaten with either one.



--This text refers to an out of print or unavailable edition of this title.


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Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By A Customer on June 15, 2002
Format: Hardcover
Most of the recipes I tried in this book were pretty good. I've had rave reviews for my moroccan salads, and my family love the lamb/chicken dishes. I didn't have much success with the salmon croquette, so I'm just sticking to prepared gefilte for now. I do like the photos, and the instructions were clear and simple.
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1 of 1 people found the following review helpful By A Customer on May 21, 1998
Format: Hardcover
A book for those who think that kosher cookery is based only on the recipes handed down by your Mom. Containing a wonderful collection of simple-to-prepare, mouthwatering, international gourmet recipes which strictly adhere to dietary laws. A beautiful gift, but buy it for yourself!
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Format: Hardcover
Interesting book and some of the recipes seem worth a try - picked up in a remainder store so didnt pay too much. But very brief on cooking preparation methods so you would need to be a fairly experienced cook to actually make some of these things!
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By PGMS on June 12, 1998
Format: Hardcover
While the recipes are very interesting and good, they are not necessarily kosher. There were pareve cookies with butter and a meat dish with sour cream!
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