Books by Judy Zeidler

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cookbook cover with fruits and vegetables

The Farmers Market Cookbook

By Florine Sikking and home economist, Judith Zeidler

A collection of 151 out-of-the-ordinary family recipes from the historic Farmers Market at 3rd Street & Fairfax in Los Angeles. Each of the 150 stalls of the market are represented with their own recipe. Some are traditional family recipes easy to prepare, while others are gourmet-inspired and adventurous to create and serve. Included are many of the most asked for recipes by those who have come to the market over the years.

Included in the book are historic photos, a history and a directory of the Farmers Market.

Published: ‎January 1, 1975 by Armstrong Publishing Company

128 pages, Paperback

Knott’s Berry Farm Cookbook

by Florine Sikking and Judith Zeidler

There’s a whole new world of old-time adventures going on in the Knott’s Berry Farm Cookbook, created especially for guests of Knott’s Berry Farm. This imaginative cookbook of original and innovative recipes is the unveiling of each of the original recipes for Cordelia Knott’s famous Fried Chicken Dinner, which included her delicious fried chicken, mashed potatoes, boiled cabbage, rhubarb sauce, hot biscuits and her famous boysenberry pie.  Many other favorite recipes are included highlighting the farm’s themed areas – the country-style recipes of the Old West 1800’s Ghost Town, the Mexico-inspired recipes of the Fiesta Village, the adventuresome, complex and more daring recipes of the in the Roaring 20’s jazz age and the special flavors of early New England and the South featured in the recreation of Independence Hall.

Published: January 1, 1976 by Armstrong Publishing Company

127 pages, Paperback

Disneyland Cookbook

By Florine Sikking and Judith Zeidler

The Disneyland Cookbook has a unique gathering of many kinds of flavors and tastes designed for universal appeal. The new and original recipes are delightfully different, entertaining to read, and fun to make.

There are distinctive recipes for each and every possible taste –Adventureland for the bold, Main Street, USA for the traditional, New Orleans Square for the gracious, Tomorrowland for the eternal optimist, Frontierland for the inquisitive and Fantasyland for the dreamer. Regional specialties are included, because they are something special from a special place. The recipes are easy to read and simple to make. Although some may seem complex or extravagant, others are deceptively short and sweet with novel results.

The recipes are printed on colorful paper with color photographs of many Disneyland attractions.

Published: January 1, 1976 by Armstrong Publishing Company

118 pages, Paperback

First Edition

Book cover

Second Edition

The Gourmet Jewish Cook

The Gourmet Jewish Cook takes kosher cooking to new heights with inventive dishes for all types of entertaining. Packed with nearly 600 recipes, this book allows home cooks to prepare fantastic, flavorful fare for all of the Jewish holidays, as well as for Thanksgiving, New Year’s eve, Bar/Bat Mitzvahs and bridal showers. This cookbook offers an appealing mix of much-loved traditional foods and sophisticated international fare. There are menus for every holiday and occasion, from every part of the world and new twists on old favorites. You will find recipes for cuisines you never dreamed you could make in a kosher kitchen. There are extra sections on ingredients, terms and techniques, on selecting the right wine and on organizing the perfect party.

Beautifully illustrated by noted artist Peter Shire

Published: September 26, 1988 by William Morrow Cookbooks
415 pages, Hardcover

Second edition:
Published: January 20, 1999 by William Morrow Cookbook
416 pages, Paperback

Michel Richard’s Home Cooking with a French Accent

In collaboration with Judy Zeidler and journalist Jan Weimer

This brilliant collection from an award-winning chef includes over 200 recipes, including a dazzling array of desserts, with tips on preparation, wine selection, and cooking techniques suggestions all served with a generous helping of humor. Recipes range from the earthy dishes of the author’s native France to his signature cuisine perfected in his adopted California.

Richard may be classically trained, but he firmly believes in experimenting with taste and texture to develop something new: he borrows often from diverse cultures and cuisines to create the unexpected. But no matter what the inspiration, the recipes have been superbly adapted for the home kitchen. Each recipe includes a brief introduction and excellent preparation and do-ahead suggestions.

Published: January 1, 1993 by William Morrow & Co
First published September 1, 1993
366 pages, Hardcover
Dunaway

cover of the deli cookbook

Judy Zeidler’s International Deli Cookbook

In a cookbook that includes authentic dishes from delis all over the world, Judy Zeidler, host of the nationally syndicated TV show Judy’s Kitchen, offers a wealth of easy-to-prepare recipes that extend far beyond pastrami and corned beef. Including chapters on deli breads and desserts, main courses and sides, this comprehensive volume opens the door to a new tradition of homemade deli cooking.

Seeking out deli food from around the world (and from among her family’s “heirloom” recipes), but specifically inspired by the Broadway Deli of Los Angeles, Judy shares her favorites, sometimes identifying the source or inspiration. Her range is both satisfying and predictable: from the ultimate chicken soup with the fluffiest matzo balls to gefilte fish, corned beef hash, onion rings, mushroom and barley soup, Caesar salad, rugelach. 

First published August 1, 1994
Published: January 1, 1994 by Chronicle Books Llc
224 pages, Paperback

book cover title - Kosher, image of bowl of soup

Master Chefs Cook Kosher

Master Chefs Cook Kosher is a companion to Judy Zeidler’s television show, Judy’s Kitchen, which appeared on the Jewish Television Network in the 1990’s. The book features revolutionary new takes on kosher cuisine from thirty-seven all-star chefs from across the country, including Roger Verge, Michel Richard, Stephan Pyles and Nancy Silverton.

The book includes dishes prepared by chefs on the show. Each of the sections of the book corresponds to an episode of the show, and has a theme, such as the cooking of Provence, dishes made with potatoes, or a Tex-Mex menu. In every section, Zeidler talks about the accomplishments of each featured chef and tells about their appearance on the show. In the comments for each recipe, Zeidler adds her own serving suggestions.

The chefs offer their creative suggestions for meat and dairy menus which observe kosher dietary rules but still lead to wholesome and delicious results. The range of dishes chosen by the various chefs proves how adaptable kosher cooking can be. In the introduction, Zeidler writes that the book proves that home cooks can observe kosher dietary rules while enjoying sophisticated and delicious meals.

Beautiful photographs by Michael Lamotte, a San Francisco-based photographer, illustrate every section.

Published: Chronicle Books, 1998
First published April 1, 1998
Published: January 1, 1998 by Chronicle Books Llc
176 pages, Hardcover

book cover

The 30 Minute Kosher Cook

The 30-Minute Kosher Cook delivers what no other kosher cookbook has before — 130 delicious recipes, all prepared in half an hour or less. Judy gives great tips on the quick-fix pantry, how to stock your freezer and what should be in your refrigerator to make cooking quicker and more enjoyable.

The focus is on light cooking using fresh and healthy ingredients, all prepared in no time at all. The 30-Minute Kosher Cook is your one-stop shop for speedy, delectable kosher fare for the Jewish holidays or any day of the week, perfect for a family on the go, a cookbook you’ll turn to night after night.

There are chapters on Appetizers, Soups and Stocks, Salads and Vegetables, Pastas and Grains, Poultry, Meat, Fish, Dessert, and of course, a special section on traditional Jewish holiday favorites.

To reduce time spent in the kitchen and at the store, Zeidler recommends items to keep on hand in the pantry, the refrigerator, and the freezer. She also helps by interspersing advice among the recipes. Key to quick kosher cuisine, she says, is a well-stocked and organized pantry and refrigerator, plus learning how to perform a number of kitchen tasks simultaneously.

Home cooks do not need to keep a kosher kitchen to enjoy Zeidler’s recipes.

Published: William Morrow Cookbooks, February 3, 1999
288 pages, Hardcover

book cover with a cartoon of a woman with wine in her hand

Italy Cooks with Judy Zeidler

35 Years of Italian Culinary Adventure in Pictures

From Autogrill to Zabaglione – Experience Judy Zeidler’s 37 years of travels through Italy, including recipes and stories. While Los Angeles is her home base, Judy Zeidler and husband, Marvino, spent decades travelling in Italy and France. Together, they visited restaurants, food and wine purveyors, collected inspiration for new recipes, made new acquaintances and formed everlasting friendships. Italy Cooks is their personal travelogue, filled with personal stories as well as the recipes they collected along the way.  

The book is divided into regions and includes guidebook-style tips on what to see and do and where to eat in each area as well as recipes gathered from friends, chefs and other sources.

With this book, you’ll travel with them, meet their friends and join in their meals. “I always kept a daily dairy of where we went and what we ate. We became Italian tour guides on paper,” Judy  says.

Judy, in her own words and pictures, (her snapshots illustrate the book), shares 37 years of culinary experiences and adventures in an amazing country she adopted as her own. Over 150 recipes (kosher) are included. Other illustrations and the cover sketch of Judy with glass of wine and camera in hand are by artist Suzanne Dunaway, also an Italian cookbook author.

Published: January 1, 2011 by Mostarda Press
192 Pages, Hardcover
Illustrations by Suzanne Dunaway

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