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Master Chefs Cook Kosher

$25.00 $18.00

Product Information

Product Description

Television chef and restaurateur Zeidler and 37 colleagues offer sanctioned meat and dairy menus, plus a selection of breads that can go with either!
Traditional Jewish cooking is combined with international influences - including French, Italian, Asian, Moroccan, and Indian - for recipes that are strictly kosher, delightfully gourmet, and totally irresistible. 176 pages, hardcover from Chronicle.

Product Information

Format: Hardcover
Number of Pages: 176
Vendor: Chronicle Books
Dimensions: 9.25 X 8.5 (inches)

ISBN: 0811814025
ISBN-13: 9780811814027

Product Code: BK229

Customer Reviews

Average Rating: 0


Hi Frank, great question. Marination stays the same, you could cut it down to 1 hour if you're in a hurry (definitely no more than 2 hours). You might want to cut the amnout of lemon juice in half in the marinade, since breasts tend to soak up flavor more and they might be a little too lemony (unless you totally love lemon). Then you can grill the breasts, or bake them in a foil covered dish as directed in the recipe, but cut baking time to 30-40 minutes until chicken is cooked through and juices run clear. If you bake, turn the breasts once and baste them during the cooking process. If it looks like the liquid is drying out or the meat looks dry, baste with olive oil. You could also try broiling them, but the garlic pieces and the chili will blacken faster than the rest of the meat, so make sure the meat is placed several inches from the broiling element. Good luck!

Hydha :: Oct 05 2012, 07:52 am

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