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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. |
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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 Tiramisł 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.
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Product Details
Hardcover: 196 pages
Publisher: Morrow Cookbooks; 1 edition (February 1999)
Language: English
ISBN-10: 0688155332
ISBN-13: 978-0688155339 |
