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New Jewish Cuisine Paperback – Jan 1 2004

5 out of 5 stars 1 customer review

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Product Details

  • Paperback: 168 pages
  • Publisher: Interlink; Reprint edition (Jan. 1 2004)
  • Language: English
  • ISBN-10: 1566564514
  • ISBN-13: 978-1566564519
  • Product Dimensions: 1.3 x 24.1 x 25.4 cm
  • Shipping Weight: 680 g
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
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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 an out of print or unavailable edition of this title.

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Top 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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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x9fd2aa44) out of 5 stars 1 review
4 of 4 people found the following review helpful
HASH(0x9fd2ef9c) 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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