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New York Times Passover Cookbook: More Than 200 Delicious Recipes Fr Om Top Chefs and Writers by Linda Amster (1999, Hardcover)
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The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers by Amster, Linda [Hardcover]
- Buy It NowThe New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top...
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About this product
Product Identifiers
PublisherHarperCollins
ISBN-100688155901
ISBN-139780688155902
eBay Product ID (ePID)414724
Product Key Features
Book TitleNew York Times Passover Cookbook: more than 200 Delicious Recipes Fr Om Top Chefs and Writers
Number of Pages352 Pages
LanguageEnglish
TopicRegional & Ethnic / Jewish & Kosher, Holiday, General
Publication Year1999
IllustratorYes
GenreCooking
AuthorLinda Amster
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight26.7 Oz
Item Length9.1 in
Item Width7.8 in
Additional Product Features
Intended AudienceTrade
LCCN98-041282
ReviewsThe New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal., "The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal." - Rebecca A. Staffel, Amazon.com "Food is an integral part of many Jewish holidays, but because a number of foods--leavened bread, oats, and rye flour, among them--are forbidden during Passover, the celebration offers some particular challenges and opportunities for cooks. Amster has put together an excellent balance of traditional and innovative recipes culled from the food pages of the New York Times, along with a selection of warm, informative essays contributed by Times food writers, including Joan Nathan and Ruth Reichl. The recipes are organized into suitably topical sections: one chapter is dedicated to the many varieties of haroseth, which is served to represent the mortar that Jews used to construct the pharaohs' pyramids; "Brisket and Beyond" is filled with scrumptious recipes for pot roast, veal, and lamb; and, of course, there's a fine selection of flourless desserts--from fruit compotes and macaroons to cookies and cakes made with matzo flour. Nutrition information is not included, but the number of servings is noted, as is the original source of the recipe. " - Booklist "With more than eight recipes for haroseth alone, The New York Times Passover Cookbook will be invaluable for anyone who hosts a Passover seder or even takes a dish to one. Amster has put together an impressive and delicious collection of recipes from the Times food section and from cookbooks by three of its well-known writers: Craig Claiborne, Mimi Sheraton, and Molly O'Neill. Chapters are organized by course or special dish, and there are moving reminiscences of special Passover seders, as well as a good general introduction by Joan Nathan, an authority on Jewish cooking. Recipes range from the traditional to the contemporary, with dishes from chefs such as Wolfgang Puck alongside family recipes passed down for generations. Highly recommended. Cooking teacher and author Zeidler offers an appealing collection of simple but sophisticated kosher recipes, with a few more complicated holiday dishes she couldn't bear to leave out. Some are adaptations of top chefs' recipes, such as Alain Ducasse's Fennel "Caviar"; others were inspired by Zeidler's yearly sojourns in Italy. There's no reason that the audience for Zeidler's latest book should be limited to kosher cooks; her Gourmet Jewish Cook has been a staple for years." - Library Journal "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." - Publishers Weekly
TitleLeadingThe
SynopsisA perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal...and to any family gathering thereafter, The classic book that has inspired Passover Seders for more than a decade From the paper of culinary record comes a delicious trove of more than 200 recipes that celebrate the festivity of the Passover table. Compiled from decades of Times articles, The New York Times Passover Cookbook represents Jewish cuisine from tables and restaurants around the world-six kinds of haroseth, for example, and seven versions of matzoh balls. There are cherished traditional family recipes passed along for generations, as well as innovative kosher dishes to enhance your table not just at Passover, but throughout the year, from such celebrated chefs as Jean-Georges Vongerichten, Charlie Trotter, Wolfgang Puck, and Alice Waters. A special feature, the personal reflections of acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton about how Passover has enriched their lives, may become meaningful additions to your own Seder service. Dozens of delectable main-course choices for either meat or dairy meals are yours to enjoy-entrees like Jean-Georges' Baked Salmon with Basil Oil; or the Braised Moroccan-Style Lamb with Almonds, Prunes, and Dried Apricots; or a variety of roast chickens, classic and contemporary. For vegetables, consider the abundant selection of memorable side dishes: Carrot and Apple Tsimmes, Beet Crisps, Butternut Squash Ratatouille, and the Union Square Cafe's Matzoh Meal Polenta. And the book's dazzling array of desserts, from Gingered Figs to Passover Brownies, ensures that the festivities will end on a sweet note. The Seder is one of the most beloved and significant occasions of the Jewish year-let The New York Times Passover Cookbook help you make it as joyous as can be., A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal...and to any family gathering thereafter!
LC Classification NumberTX739.2.P37N48 1999
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Ratings and Reviews
Most relevant reviews
- Apr 19, 2021
Wonderful Traditional Passover Cookbook
Good traditional Passover cookbook - I ordered the book after visiting my mother and enjoying Ilana Amini’s Green Herb Stew (delicious!). It will make Passover planning so much easier having so many inviting holiday recipes in one book.Verified purchase: YesCondition: Pre-owned
- May 12, 2025
Book smells and is very old. Pages disc...
Book smells and is very old. Pages discolored.Verified purchase: YesCondition: Pre-owned
- Jul 14, 2019
Great food for everyone
It doesn't matter what holiday you celebrate, this cookbook has great recipes.Verified purchase: YesCondition: Pre-owned
