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Zuni Cafe Cookbook Hardcover – Sep 24 2002


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Product Details

  • Hardcover: 504 pages
  • Publisher: WW Norton (Sept. 24 2002)
  • Language: English
  • ISBN-10: 0393020436
  • ISBN-13: 978-0393020434
  • Product Dimensions: 25.4 x 21.1 x 4.1 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: #69,718 in Books (See Top 100 in Books)


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9 of 9 people found the following review helpful By B. Marold on Feb. 8 2004
Format: Hardcover
This excellent book by Judy Rodgers is an addition to the growing body of works by prominent American chefs who learned their craft in France and whose doctrine on food and cooking has been reinforced by the writings of Richard Olney and transformed by the California doctrine of using fresh local foods. The foremost of these writer chefs are Thomas Keller, Alice Waters, Jeremiah Tower, Paul Bertolli, and Judy Rodgers herself. The Italian wing of this group is represented by Tom Colicchio and Mario Batali (In spite of Mario's antagonism to the 'F country', he is a true student of this group, having been a chef at Stars under Jeremiah Tower).
This book won two James Beard awards and Rodgers garnered a third Beard Award for best chef last year, making it a true hat trick for Rodgers and the Zuni Café. From what I have seen in this book, it earned every bit of recognition it has garnered.
The only recent American book I know which is comparable to this book in the quality of its lessons is 'Jeremiah Tower Cooks'. This book succeeds at an even higher level than Tower since the older writer has some strong opinions on some not entirely universally held opinions. Tower redeems himself by making his book just that much more engaging by so energetically endorsing these controversial opinions.
Rodgers engages in no controversy. Her lessons in cooking follow the straight and narrow of French technique mellowed by her beautifully plain doctrines about using simple equipment. Before I get too far, I must warn the reader that what people like Rodgers and Colicchio mean by simple is much different from what the fast cooking maestros such as Rachael Ray, Sandra Lee, and Ann Byrn mean.
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1 of 1 people found the following review helpful By Mary B Park on June 10 2003
Format: Hardcover
I am not a trained cook. I'm not even a particularly skilled one. I'm a bumbler, a weekend culinary warrior and relatively clueless food-lover who occasionally stumbles across a cookbook that both inspires and challenges me. The Zuni Cafe is full of recipes that take the good part of a Sunday afternoon to fix, which is just fine by me. The results have been unfailingly spectacular--simple, unfussy food that knocks your socks off. (The Mock Porcetta, Roast Chicken Bread Salad and Cod with Potatoes represent 3 of the most delicious meals that have ever come out of my humble kitchen.) Best of all, every time I use this book I feel like I learn something new--about a technique or about an ingredient. It's actually made me a better cook.
That said, I rarely consult this cookbook unless I am planning a special meal and have a fair amount of time on my hands. For everyday feeding the household-type fare, I often turn to a more comprehensive reference like Deborah Madison's Vegetarian Cooking for Everyone.
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1 of 1 people found the following review helpful By "happythehippo" on June 2 2003
Format: Hardcover
There 're lots of very good recipes in this one, and lots of those techniques & explanation. So if you're curious & you wanna learn more about the chemistry of cooking, this is the one for you. But if you're the lazy kind who love interesting photos to come with the recipes, maybe you'll need sth else.
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By Mark Midensky on Nov. 27 2013
Format: Hardcover
I skimmed this book and in it I found the practical kitchen chef of la bonne femme and science. I cooked with Judy in New York and her explanations in the book resonate. These are practical recipes short on long winded deserts, high flavors, and yummy. Great job!

the ex-monk from Manhattan...
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By E. lum on March 31 2012
Format: Hardcover Verified Purchase
a must have cookbook, as well as a good source for recipes thee is a wealth of cooking information and tips, in the forefront of my libarary
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8 of 11 people found the following review helpful By A Customer on Dec 25 2002
Format: Hardcover
I received this cookbook as a gift from someone who thought it was about Southwestern cooking (as in Zuni Indians - actually, the food is mostly Mediterranean). I am not in the restaurant or food business, nor am I a personal friend of the author's.
Undoubtedly, Zuni Café is a wonderful restaurant experience. But, if like me, you are a home cook with limited access to quail, various imported Italian goodies, and glasswort, etc., etc., etc., forget this book. Much of it is just too dang precious.
Precious also is the language. Like the author, I have spent significant time in France and speak French at near-native level. However, I really question her use of French (sometimes Italian)when English will do - example: "restes" for leftovers. The impression is one of insecurity or a need to elevate herself and her recipes.
The book is a giant step backwards to someone like Narcisse Chamberlain - eurocentric cooking for Americans.
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2 of 2 people found the following review helpful By Douglas C. Shaker on March 21 2003
Format: Hardcover
This is simply one of the best gourmet cookbooks I have bought in years. It isn't for everyone - if you don't LIKE cooking, if you don't enjoy spending an hour or two in the kitchen and then having guests ooo and ah over what you serve them - then this isn't for you. But I LOVE it. I have cooked the Zuni Chicken with Bread Salad for several audiences and there hasn't been a one that hasn't loved it. The instuctions are complete and chatty, with reasons given for doing things one way or another. One of the best cookbooks around, if you like to cook. Worth buying for the Zuni Chicken recipe alone.
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