From Library Journal
Zeidler, food columnist, television chef, and co-owner of L.A.'s Citrus restaurant, cooks sophisticated food that is kosher. Here she gathers more than 500 of her recipes and arranges them into menus for the Jewish holdidays, "international entertaining," and other special occasions. There is a Two-Day Rosh Hashanah menu and a Nouvelle Hanukkah Dinner; kosher but authentic Chinese, Mexican, and French meals; a New Year's Eve dinner and an Israeli Bar Mitzvah buffet; and more. The appeal of these recipes should not be limited to kosher cooks. JSCopyright 1988 Reed Business Information, Inc.

Book Description
Haunukkah dishes to delight children and grown-ups: Salmon LatkesRomanian Noodle LatkesBrisket of Beef with Dried FruitLettuce Bouquet Salad with Fried Parsnip ChipsRussian Tea CookiesGinger Ice CreamChocolate Nut BrowniesFabulous brunch and breakfast menus:A Three-Course Scandinavian Brunch with Danish Apple PancakesAn Israeli Breakfast Buffet with Fruited Bulgur Salad and Classic Breakfast Cheese BlintzesA Passover Brunch with Beet Preserves and Passover French ToastA Brazilian Brunch menu with Feijoada and Mango SherbetSpecial meals for the Sabbath: Roast Chicken with Zucchini StuffingHungarian CholentKasha with MushroomsApple-Filled Egg ChallahMacadamia Nut TartAnd for personal celebrations all year round: Curried Chicken Salad with Roasted Peanuts for a Bridal Shower BuffetBarbecue-Baked Short Ribs for a hearty Father's Day dinnerBuckwheat Blinis and Caviar on New Year's EvePumpkin Soup and Kosher Mincemeat Tart for a Thanksgiving feastTabbouleh, Stuffed Grape Leaves, and Baklava for a Bar Mitzvah Buffet

About the Author
Judy Zeidler is a teacher and authority on kosher cuisine. In addition to her cooking column for the Los Angeles Times, which is syndicated nationwide, Judy is the host of the Jewish Television Network show Judy's Kitchen and author of The 30-Minute Kosher Cook. She and her husband are co-proprietors of the Broadway Deli, Capo, and Zeidler's Cafi.

Excerpted from The Gourmet Jewish Cook by Judy Zeidler. Copyright © 1999. Reprinted by permission. All rights reserved
MINI-MATZO BALLSKNAIDLACH 3 eggs, separated1/2 cup water1/8 teaspoon saltPinch of freshly ground black pepper1 to 1-1/2 cups matzo mealPut the egg yolks, water, salt, and pepper in a small bowl and beat with a fork. Set aside.In a large mixing bowl, beat the egg whites until they form stiff peaks: do not overbeat. With a rubber spatula, gently fold the yolk mixture alternately with the matzo meal into the egg whites until well blended. Use only enough matzo meal to make a light, firm dough.Spoon this mixture into a pastry bag with a 1/2-inch round tube opening. Hold the bag over the simmering soup and squeeze out the dough in 1-inch lengths, cutting them off at the tip of the tube with a sharp knife. Cover and simmer for 10 minutes; do not uncover during this cooking time. Ladle into hot soup bowls.

FROM THE PUBLISHER

Haunukkah dishes to delight children and grown-ups: Salmon LatkesRomanian Noodle LatkesBrisket of Beef with Dried FruitLettuce Bouquet Salad with Fried Parsnip ChipsRussian Tea CookiesGinger Ice CreamChocolate Nut Brownies

Fabulous brunch and breakfast menus:A Three-Course Scandinavian Brunch with Danish Apple PancakesAn Israeli Breakfast Buffet with Fruited Bulgur Salad and Classic Breakfast Cheese BlintzesA Passover Brunch with Beet Preserves and Passover French ToastA Brazilian Brunch menu with Feijoada and Mango Sherbet

Special meals for the Sabbath: Roast Chicken with Zucchini StuffingHungarian CholentKasha with MushroomsApple-Filled Egg ChallahMacadamia Nut Tart

And for personal celebrations all year round: Curried Chicken Salad with Roasted Peanuts for a Bridal Shower BuffetBarbecue-Baked Short Ribs for a hearty Father's Day dinnerBuckwheat Blinis and Caviar on New Year's EvePumpkin Soup and Kosher Mincemeat Tart for a Thanksgiving feastTabbouleh, Stuffed Grape Leaves, and Baklava for a Bar Mitzvah Buffet

FROM THE CRITICS

Library Journal