The New York Times Passover Cookbook
More Than 200 Holiday Recipes from Top Chefs and Writers
|The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs
by Linda Amster (Editor), Joan Nathan
Hardcover - 384 pages (March 1999)
William Morrow & Company
Dimensions (in inches): 1.14 x 9.46 x 7.83
List Price: $25.00 Our estimated Price: $17.50
|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.
Next: A Treasury of Jewish Holiday Baking
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