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 enlarge | Authors: Judy Rodgers, Gerald Asher
Publisher: W. W. Norton & Company
Category: Book
List Price: $35.00
Buy New: $18.20
You Save: $16.80 (48%)
New (37) Used (30) Collectible (6) from $8.95
Avg. Customer Rating:  29 reviews
Sales Rank: 10294
Media: Hardcover
Number Of Items: 1
Pages: 504
Shipping Weight (lbs): 3.3
Dimensions (in): 10 x 8.1 x 1.8
ISBN: 0393020436
Dewey Decimal Number: 641.50979461
EAN: 9780393020434
ASIN: 0393020436
Publication Date: September 23, 2002
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Zuni rocks my kitchen April 16, 2006
24 out of 24 found this review helpful
I have not eaten at the restaurant, and I have no special culinary skills outside of being a good home cook. In fact, I can rarely follow a recipe.
This book is a really fun read, and inspirational. Some rather mundane foods, like stale bread/onions/greens/cheese come together in a most divine way, with lots of variations possible and suggested. It's called a Panade.
The big revolution here is salting meat and waiting for the herbs to seep in for a couple of days - a dry brine. Genius, and totally effective.
I think the recipes are easier than they look. I am not put off by a three page description because once you read it, it is your own. Not intricate technique, just great ideas!
Desert Island Cookbook July 17, 2005
8 out of 11 found this review helpful
As my cookbook collection continues to grow, this book remains one of my favorites. It is a well written classy book that I personally admire. It is definately a book for foodies and not a quick reference for some quick dinner ideas.
The recipes are very obviously real and tested and if one wishes to acheive the best results do not try to take shortcuts. As far as finding certain ingredients, there is a wealth of resources availible online and virtualy any ingredient that you can imagine can be found if you look.
A true classic March 30, 2005
14 out of 16 found this review helpful
I have to join those who love this book--there's no other way to express my opinion. Reading it is like having Judy Rodgers sitting in your kitchen chatting with you while you're cooking. Yes, some of the ingredients called for have very limited availability, but even in those recipes you can take away some basic technique or combination of ingredients that can be used in other contexts. Many of the recipes really are quite simple (the Lentils Braised in Red Wine, for example) and give you prep options depending on what's in your kitchen. I certainly wouldn't have this as my basic cookbook, but it's so much fun to read and cook from that I'd have it as one of my top 10. In comparison with other restaurant cookbooks by well-known chefs, this one has many more recipes that are practical for a week-day meal. For those who complain about the photos, I say that if you don't conjure up an appetizing mental picture of the food when you read the descriptions, there's no poetry in your soul.
I want more!! September 7, 2004
21 out of 21 found this review helpful
This book has moved in the top 3 ranks of my home cookbook collection (i have about 75). The reason? Judy has captured the true essence of making simple flavors extraordinary. I have only cooked a few recipes out of the Zuni Cafe Cookbook but have been amazed every time that I'm even proud of what I've created. Normally, after spending some time preparing dinner, the element of surprise is usually lost when it's time to dive in to my culinary creation; however, after creating the Chicken Braised with Figs, Honey and Vinegar last night, I couldn't stop relishing every bite -- as if i was being served at the Zuni Cafe. Let me put it this way: who needs to read romance novels when you've got the Zuni Cafe cookbook? It's just as thrilling.
New Classic July 4, 2004
5 out of 5 found this review helpful
The Zuni Cafe Cookbook is a new classic in my kitchen. It includes both recipes and classic cooking principles that can be applied to other cooking adventures. It was love at first read and will be on my Christmas gift list this year for other serious cooking friends.
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