Master Chefs Cook Kosher - Hardcover

Zeidler, Judy

Hardcover

ISBN 10: 0811814025 ISBN 13: 9780811814027

Publisher: Chronicle Books Llc, 1998

Synopsis

The number of people eating kosher these days may surprise you. The New York Times puts the figure at 6.5 million people in the US alone -- many of them not even Jewish. But traditional kosher food has a less-than-gourmet reputation. No more! Judy Zeidler's Jewish TV Network program, Judy's Kitchen, features today's greatest chefs offering revolutionary new takes on kosher cuisine. While following all the dietary laws to the letter, the chefs on Judy's Kitchen have come up with exciting dishes such as Corn Blinis with Marinated Salmon, Whitefish Roasted in Red Wine and Dried Apricots, Moroccan Tomato Salad, Short Rib Terrine with Herb Vinaigrette, and Caramelized Apple Napoleons. Separate chapters offer complete meat and dairy menus, plus breads and desserts, each from a different well-known chef. There is culinary life after the matzo ball!

About this title

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

About the Author

Judy Zeidler is a television host, co-owner of two successful restaurants in Southern California, a cooking instructor, and a regular contributor to many publications and TV and radio programs.

Edition details

• Publisher: Chronicle Books Llc
• Publication date: 1998
• ISBN 10: 0811814025
• ISBN 13: 9780811814027
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 176