- Hardcover: 384 pages
- Publisher: William Morrow; 1 edition (9 Sep 1999)
- Language English
- ISBN-10: 0688155901
- ISBN-13: 978-0688155902
- Product Dimensions: 23.1 x 19.6 x 3.3 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 1,509,380 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
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 travelled 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 Cookbookis an excellent, comprehensive sourcebook for the Passover meal. --Rebecca A. Staffel
Review
"The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal."--Rebecca A. Staffel, Amazon.com
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Most Helpful Customer Reviews
4.0 out of 5 stars
4 stars for Passover, 5 stars for year-round,
By YYC (Lisbon, Portugal) - See all my reviews
This review is from: "New York Times" Passover Cookbook (Hardcover)
Very nice and interesting recipes, easy to follow, well described - I love them, but some details regarding Passover-Kashruth do not seem reliable and unrealistic when one has to worry how long in advance to prepare for Yom Tov, especially for the Seder. As a result, I only use a few of the recipes for Passover, and prefer to look into the book for inspiration when I don't have to worry about Chametz or Kitnyot.
5.0 out of 5 stars
Welcome and refreshing new ideas for passover,
By A Customer
This review is from: "New York Times" Passover Cookbook (Hardcover)
This year for the first time in many years I made a few different charosis recipes, a new chicken recipe, and a new kugle - all from this cookbook, and they were all delicious and beautiful to look at. I was so pleased I bought copies for my daugher and daughter-in-law. Every Jewish kitchen should have this book. It is definitely something to pass on in a family. From Liz Levine
5.0 out of 5 stars
excellent recipes for a hard to cook for holiday,
By A Customer
This review is from: "New York Times" Passover Cookbook (Hardcover)
I enjoyed this passover cookbook very much. Larry Bain's Charoset recipe is delicious. Joyce Goldstein's pickled salmon and cornish hen recipes are a must!
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