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The 30 Minute Kosher Cook: More Than 130 Quick & Easy Gourmet Recipes

Zeidler, Judy

10 ratings by Goodreads
ISBN 10: 0688155332 / ISBN 13: 9780688155339
Published by William Morrow Cookbooks
Condition: Fine Hardcover
From ACJBooks (Staten Island, NY, U.S.A.)

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0688155332 This is a hardcover book with dust jacket. Bookseller Inventory # 3.05QW

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Bibliographic Details

Title: The 30 Minute Kosher Cook: More Than 130 ...

Publisher: William Morrow Cookbooks

Binding: Hardcover

Book Condition:Fine

About this title


The 30-Minute Kosher Cook delivers what no other kosher cookbook has before -- 130 delicious recipes, all prepared in half an hour or less. Judy gives great tips on the quick-fix pantry, how to stock your freezer and what should be in your refrigerator to make cooking quicker and more enjoyable. There are chapters on Appetizers, Soups and Stocks, Salads and Vegetables, Pastas and Grains, Poultry, Meat, Fish, Dessert, and of course, a special section on traditional Jewish holiday favorites.

The focus here is on light cooking using fresh and healthy ingredients, all prepared in no time at all. Learn to make Quick Basic Pizza Dough so you can then prepare Tomato, Onion, and Rosemary Focaccia or Grissini (Italian breadsticks). Prepare Warm Mushroom Salad with Wild Greens, Turkey Kebabs with Honey Glaze, or Cinnamon-Buttermilk Coffee Cake -- each within half an hour! The 30-Minute Kosher Cook is your one-stop shop for speedy, delectable kosher fare for the Jewish holidays or any day of the week.


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

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