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Books : The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers |
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Books : The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers |
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by: Linda Amster
Dewey Decimal Number: 641.5676 EAN: 9780688155902 ISBN: 0688155901 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 352 Publication Date: March 03, 1999 Publisher: William Morrow Cookbooks Release Date: February 17, 1999 Sales Rank: 584851 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 Rating:  - Very goodI really liked the book. My friends raved about the Sweet and Sour Beets recipe. My only suggestion for improvement would be to give specific instructions for the Sedar plate and suggest different menus for a Sedar. Rating:  - Great for foodies, not for someone who's spent hours cleaning for PesachI wish I had read the negative review about this cookbook and given a little more thought to the target audience of this book. I was online and bought a handful of different Passover recipe books, without agonizing too much over which one I should get. I was certainly not in the target audience. The up-side is that it has SOOOOO many recipes and from many different (famed and trendy) contributors. If you are a foodie, are serving foodies, or really care about impressing your guests with the dinner, then this is a great resource. But if you've just spent 2 weeks cleaning every niche and crevice of your home and kashering your kitchen and sleeping for about 3 hours a night (or maybe you're just a busy person and don't have the time), you might not want a cookbook that is filled with recipes that require about 10-20 ingredients -- especially when each ingredient may only affect the flavor subtly. Not everyone who is coming for Pesach dinner is going to have the palette to appreciate my killing myself over the meal -- especially when the invitees may very well include Uncle Max who just prefers gefilte fish out of a jar and bratty or picky kids who just want matzo ball soup and would cry if you try to do anything fancy or different to the matzo balls. Moreover, as another reviewer wrote, the kashrus standards of the recipes are not necessarily according to Orthodox levels. There are recipes in the book for making matza yourself, which isn't really recommended, especially since the whole point of Passover is to avoid leavening and you won't necessarily do that unless you bake the matzohs fast enough. But those were the only recipes that I found had flour in it. The book is pretty good otherwise about keeping things kosher. I happen to also love cookbooks with lots of color photos. This is not one of them. But to each his own. It does have a lovely section in the middle with a handful of photos of selected recipes. For like-minded people, I would recommend taking a look at Susie Fishbein's Passover cookbook (although those of you who have her Kosher by Design series may find some of the recipes repetitive) and Susan Friedland's Passover Table book. Rating: - Hmm okayThe book is okay for a Ashknaz Pesach Seder, but for more tastey stuff, I wouldn't reccommend, but only a few receipes were used but not much! For a first time cook, it's good. Rating:  - NY Times Passover CookbookI'm looking forward to trying many new things for the Passover holiday. There is a great selection of holiday recipes in the book.
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