|Review by Rebecca A. Staffel:
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).
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.