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New Jewish Cuisine Hardcover – Jul 2002


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Product details

  • Hardcover: 168 pages
  • Publisher: Interlink Publishing Group (July 2002)
  • Language: English
  • ISBN-10: 1566564506
  • ISBN-13: 978-1566564502
  • Product Dimensions: 27 x 25.7 x 1.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 5,682,194 in Books (See Top 100 in Books)

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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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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By A Customer on 25 Feb. 2001
Format: Hardcover
Carole Sobell shows that Jewish cuisine has much more to offer than chicken soup and chollent. In an easy to follow, lavishly illustrated, book she show us all how to prepare and cook quality kosher cuisine.
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2 of 2 people found the following review helpful By A Customer on 1 April 2001
Format: Hardcover
This well designed cookery book is a tribute to the perfection that the author obviously shows towards her work. The recipes are simple, tempting and always well explained. I recommmend this book as an example of the way forward for kosher cuisine
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
4 of 4 people found the following review helpful
A highly recommended guide to modern kosher dining 8 Sept. 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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