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"New York Times" Passover Cookbook Hardcover – 9 Sep 1999

4.7 out of 5 stars 7 customer reviews

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Product details

  • Hardcover: 384 pages
  • Publisher: Bravo Ltd; 1 edition (9 Sept. 1999)
  • Language: English
  • ISBN-10: 0688155901
  • ISBN-13: 978-0688155902
  • Product Dimensions: 2.5 x 19.7 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 1,040,656 in Books (See Top 100 in Books)

Product Description

Amazon 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

From the Author

Reviews from Publisher's Weekly and Library Journal
Thank you for considering The New York Times Passover Cookbook. For readers who may not have seen them, here are reviews of the book from Publisher's Weekly and from Library Journal. With all best wishes.

PUBLISHER'S 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 200 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 tradtitions. 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 3,000th 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 work in Passover cookbooks, from recipes to the feelings evoked by sitting at a beautifully set, bountifully laden table.

LIBRARY JOURNAL: 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 cookboooks 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 authroity 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.

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Top Customer Reviews

Format: Hardcover Verified Purchase
This is an excellent cook book, with varied recipes which are both traditional yet stray from the norm. There is a mix of Ashkenazi and Sephardi recipes, which I love, and plenty to inspire and delight. The book is split into sections based on food type, which is helpful when menu planning.

This book has made me really excited to prepare for Passover this year, and has given me lots of good ideas. For the price it is highly recommended!
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Format: Hardcover
Cooks know that we measure our lives by memorable meals. Years after the event, the scent of food can evoke wonderful recollections of joyful times with family and friends. These lovely sentiments come booming through in The New York Times Passover Cookbook, a definitive work that is accessible for cooks, a reliable source for students of the culinary arts, and a pleasing experience for those of us who enjoy eating more than preparing food. These recipes (Oy! Such food!) may enrich and add some variation to the Passover Seder. The list of delicious dishes is too long to mention here, but many cry to be tasted. For example, there's Andre Balog's Chichen With Fresh Herbs and 40 Cloves of Garlic. That, surely, beats the dried out turkey (recipe not included) so common at many Seders. Responsible for the book's content, Editor Linda Amster should be congratulated on three counts. First, the list of recipes covers the full spectrum from Alaskan halibut and salmon gefilte fish terrine to Yemenite haroseth. Second, in addition to Amster's preface and Joan Nathan's introduction, the book's short essays by Ruth Reichl, Mimi Sheraton, Molly O'Neill and Howard Goldberg add depth, insight and humor to this exceptional volume. Third, and finally, the bibliography and list of permissions display a dazzling array of talented cooks whose imagination, creativity and skill contribute to this splendid addition to anyone's collection of cookbooks.
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Format: Hardcover
Each year, thousands of readers of The New York Times await a Wednesday "Dining In / Dining Out (DiDo)" section that appears in the week or so preceding the Jewish holiday of Passover. They want to read about time-honored / traditional and updated / newer holiday recipes that give one a taste of the holiday, conform to dietary rules, and provide a aura of rebirth and freedom. Linda Amster, a DiDo section regular, has compiled the most exciting recipes in this Passover Cookbook; sure to become a classic. Had she only included Wolfgang Puck's Los Angeles seder recipes... "Dayenu," it would have been enough. Had she only then added Paul Prudhommes Pesach veal roast... "Dayenu," that too would have been enough to make this worthwhile. And what about Anne Rosenzweig recipe for haroseth? "Dayenu." We get 175 recipes. They are all in this book. I doubt that I will ever prepare a tenth of the recipes in the book, yet it is an exciting read none the less.
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Format: 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.
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