- Hardcover: 352 pages
- Publisher: Cookbooks; 1 edition (Mar 3 1999)
- Language: English
- ISBN-10: 0688155901
- ISBN-13: 978-0688155902
- Product Dimensions: 23.1 x 19.6 x 3.3 cm
- Shipping Weight: 839 g
- Average Customer Review: 4.6 out of 5 stars See all reviews (11 customer reviews)
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Amazon Bestsellers Rank:
#459,360 in Books (See Top 100 in Books)
- #73 in Books > Religion & Spirituality > Judaism > Kosher Foods
- #99 in Books > Cooking, Food & Wine > Special Diet > Kosher
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Product Details |
Product Description
From Amazon.com
Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine. With more than 200 recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried, Egyptian dish--to Mississippi Praline Macaroons, a recipe that traveled with its originator from Vienna, Austria, to Natchez, Mississippi. Because the book includes recipes from both Ashkenazic and Sephardic traditions, editor Linda Amster notes that the ingredients in some recipes may not be acceptable to other communities (for example, the allspice in Claudia Roden's Matzoh-Meat Pie perfectly reflects its Arab-Jewish influences, but probably would be out of place on an Ashkenazic Passover menu).
Through the years at the Times, many Passover recipes have come from accomplished home cooks in the New York area (such as Florence Aaron's Salmon and Egg Salad). More recently, however, the paper has given some star chefs a turn at the traditional Seder dishes, so you'll also find such gourmet delights as Jean-Georges Vongerichten's Beet Tartare, Paul Prudhomme's Veal Roast with Mango Sauce, Charlie Trotter's Carrot Consommé, and Maida Heatter's Chocolate Walnut Torte. In addition to the wealth of recipes, The New York Times Passover Cookbook features a thoughtful introduction on the meanings of the Passover ritual by Joan Nathan, author of the award-winning Jewish Cooking in America. Threaded through the book are four essays by Times critics and columnists Ruth Reichl, Mimi Sheraton, Molly O'Neill, and Howard G. Goldberg. Goldberg's informative piece on Kosher wines may cause you to put the sweet Manischewitz aside for a dryer Israeli Cabernet or a Californian Semillon. Whether you're looking for a classic apple-nut Haroseth or a fusion-cuisine Southwestern Tsimmes Stuffed in Anaheim Chiles, The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal. --Rebecca A. Staffel
From Publishers Weekly
Passover is celebrated at the table with ritual words and food; this serious new collection does justice to both. And as Amster, a regular contributor to the New York Times food pages, points out, there's another tradition associated with Passover. Every year, home cooks eagerly await recipes, conforming with the holiday's dietary restrictions, published in the Times. The 175 recipes reprinted from cookbooks by the paper's well-known food writers, as well as by celebrated chefs, range from the traditional to the innovative and are drawn from European, Mediterranean and Middle Eastern traditions. Anne Rosenzwieg offers a haroseth recipe that uses rhubarb. The section on gefilte fish includes Wolfgang Puck's variation, served in cabbage leaves, and Barbara Kafka's version, prepared in the microwave. In addition, Amster imparts seven ways to roast a chicken, including Chicken Breasts with Green Olives and Tomatoes. Paul Prudhomme serves up his Veal Roast with Mango Sauce, a dish he prepared in Jerusalem in honor of the city's 3000th anniversary. Nathan's knowledgeable foreword describes dietary restrictions and offers definitions and explanations of the symbolism behind the food. Taken together, Amster has produced what may be the definitive word in Passover cookbooks, from recipes to the feelings evoked by sitting at a beautifully set, bountifully laden table.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
An absolute necessity if you ever prepare a seder meal!,
By CoolerHeads (CA USA) - See all my reviews
This review is from: New York Times Passover Cookbook (Hardcover)
This cookbook is so wonderful, so essential, I can't recommend it heartily enough. Perhaps my greatest endorsement is this: I really use these recipes THROUGHOUT THE YEAR, not just at Passover!I'm the type of cook who rarely makes the same dish more than once. Here, there are several recipes I make again and again. The cover recipe, Pot Roast with Red Wine and Onions, is reason enough to order this book. The matzoh balls I make every year from these pages and they are always easy, fluffy, and to die for. Another fantastic feature is the abundance of recipes for those "other" days of Passover--the in-between days when you're not going all out for a Seder meal but you still want something delicious. The contributors to this book are remarkable in their expertise and their diversity. Every Jewish cook should have this book!
5.0 out of 5 stars
great book,
By A Customer
This review is from: New York Times Passover Cookbook (Hardcover)
This cookbook is fantastic. Try the carrot souffle on page 110. It is delicious and has a unique texture. It is somewhat like carrot cake. However, the recipe doesn't tell you to turn it out of the pan, which you should do. Some of the recipes are difficult to make if you live in a community, as I do, that doesn't have a kosher butcher. Also, I wish that there were more simple recipes. I am struggling to satisfy my children during Passover, and this cookbook doesn't help much with that. Still, it is a great resource to have on hand.
5.0 out of 5 stars
Favorite Passover Cookbook,
By
This review is from: New York Times Passover Cookbook (Hardcover)
I am a definite "foodie", and an Orthodox Jew. I'm always looking for new recipes to try out. I frequently take out cookbooks from local libraries to try them out, and purchase the most useful ones. There is a definite dearth of good Kosher for Passover cookbooks, so I was thrilled to find this one last year.I am buying this one today. This is not a cookbook for beginners, but all the recipes I tried were worth the effort, and were delicious. I can't wait to try some more recipes this year. It's so nice to find some recipes for Passover that are not the usual chicken/potatoes combo. There are also many recipes to use year round. I would also like to answer the person who said the this cookbook is not for any Orthodox Jews. He/she forgot that there are many type of Orthodox Jews. If you do not eat gebrokts (a mixture of matza meal & liquid) during all but the last day of Pesach, then there are some recipes that you will not be able to use. If your tradition (minhag) is to peel all fruits and vegetables, go ahead. You think the NY Times writers are chasidish??? Please! You can get many kosher for Passover for cookbooks with recipes from your community. Please remember that your type of Yiddishkeit is not the only one. There are many Orthodox Jews who will not have problems with any recipes in this cookbook. And again, there are still many good recipes in this cookbook, even if you don't eat gebrokts.
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