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New Jewish Cuisine [Hardcover]

Carole Sobell
5.0 out of 5 stars  See all reviews (1 customer review)
List Price: CDN$ 40.50
Price: CDN$ 25.52 & FREE Shipping. Details
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Book Description

March 1 2002
NEW! A contemporary approach to one of the world's classic cookery styles by one of Englands most famous kosher chefs. The easy to prepare recipes are illustrated with colour pictures.
--This text refers to an out of print or unavailable edition of this title.

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Product Description

About the Author

Carole Sobell is London's leading modern Jewish caterer and her food brings a unique contemporary accent to kosher cookery. --This text refers to the Paperback edition.

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Most helpful customer reviews
Format:Hardcover
Kosher cooking and catering expert Carol Sobell shares her culinary and entertaining insights, advice, and recipes in New Jewish Cuisine: Contemporary Kosher Cooking From Around The World. The full color photography and instructional advice comprising the Entertaining section make New Jewish Cuisine an especially welcome reference for the novice kitchen cook. From Cream of Vegetable Soup with Garlic Croutons; Broiled Salmon and Baby Leek Terrine with Saffron and Chive Dressing; Sea Bass with Ratatouille and Tapenade Sauce; and Roasted Tomato Salad with Herbs; to Honey and Mustard Roasted Poussin with Root Vegetables; Beef Wellington; Sticky Toffee Pudding with Caramel Sauce and Creme Anglaise; and Poached Red and White Pears with Vanilla and Cinnamon, New Jewish Cuisine is a definitive and highly recommended guide to modern kosher dining.
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Amazon.com: 5.0 out of 5 stars  1 review
4 of 4 people found the following review helpful
5.0 out of 5 stars A highly recommended guide to modern kosher dining Sept. 8 2002
By Midwest Book Review - Published on Amazon.com
Format:Hardcover
Kosher cooking and catering expert Carol Sobell shares her culinary and entertaining insights, advice, and recipes in New Jewish Cuisine: Contemporary Kosher Cooking From Around The World. The full color photography and instructional advice comprising the Entertaining section make New Jewish Cuisine an especially welcome reference for the novice kitchen cook. From Cream of Vegetable Soup with Garlic Croutons; Broiled Salmon and Baby Leek Terrine with Saffron and Chive Dressing; Sea Bass with Ratatouille and Tapenade Sauce; and Roasted Tomato Salad with Herbs; to Honey and Mustard Roasted Poussin with Root Vegetables; Beef Wellington; Sticky Toffee Pudding with Caramel Sauce and Creme Anglaise; and Poached Red and White Pears with Vanilla and Cinnamon, New Jewish Cuisine is a definitive and highly recommended guide to modern kosher dining.
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