The 30-Minute Kosher Cook
contains creative and lively dishes to make in about half an hour. Pizza dough transformed into a crisp cracker bread flavored with rosemary is a perfect example.
Judy Zeidler provides a varied repertoire of ethnic dishes adapted to kosher dietary laws, with particular emphasis on Italian recipes, including a paper-thin frittata seasoned with sage. (She likes using fresh herbs.)
This home cooking features lighter food focused on vegetables, grains, fish, and poultry, though Zeidler does include meat recipes like Stir-Fry London Broil with Swiss Chard and Ginger. Dishes range from the simple inspiration of Coconut Sorbet to the sophisticated Swedish casserole of gravlax or smoked salmon and potatoes.
Friendly with many chefs around Los Angeles, Zeidler shares Michel Richard's recipe for chicken poached in a ziploc bag with wine and vegetables and a blissful Tiramisù from Drago Ristorante in Santa Monica, California.
Everyday dishes such as meat loaf, simple green beans, and cauliflower are not overlooked. Nor are traditional Jewish favorites. The sweet potato and noodle kugel, a pudding-like dish, and the flourless Hazelnut Sponge Cake for Passover are irresistible.
To reduce time spent in the kitchen and at the store, Zeidler recommends items to keep on hand in the pantry, the refrigerator, and the freezer. She also helps by interspersing advice among the recipes. You'll learn when to use lemon juice versus vinegar on salads, and what cuts of meat are kosher (flanken is, flank steak is not).
Zeidler delivers on her promise of 30-minute recipes. And whether you're a novice cook or an accomplished home chef, there's something to learn from her great tips and flavor combinations. --Dana Jacobi
From Publishers Weekly
Assuming that her readers are already familiar with kosher cooking, Zeidler (The Gourmet Jewish Cook; Master Chefs Cook Kosher) sidesteps the specifics of ritual meal preparation and offers easy-to-prepare dishes that will please hungry family members in a hurry. Key to quick kosher cuisine, she says, is a well-stocked and organized pantry and refrigerator, plus learning how to perform a number of kitchen tasks simultaneously. Most of Zeidler's dishes are lighter than traditional kosher fare, with only a handful relying on meats (which usually take a longer time to cook). Vegetable dishes include Mashed Potatoes and Green Cabbage, Potato Latkes with Chopped Olive Spread, Spinach with Anchovies and Pine Nuts, and Balsamic Glazed Carrots. Zeidler offers a surprising assortment of entrees: Halibut with Kumquats and Passion Fruit; Chilean Sea Bass with Tomato-Fennel Stew; Skillet-Grilled Lamb Chips with Mushroom Sauce. There are also recipes for traditional Jewish favorites for cooks with a bit more time, such as Classic Challah Bread, Holiday Sweet Potato Kugel, Poppy Seed Hamantaschen and Passover Hazelnut Sponge Cake. Home cooks do not need to keep a kosher kitchen to enjoy Zeidler's recipes.
Copyright 1999 Reed Business Information, Inc.