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Item:The New York Times Passover Cookbook
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The New York Times Passover Cookbook

Item condition:Brand New
Ended:Nov 09, 200922:06:44 PST
Price:US $14.68
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Item number:280408368012
Item location:Louisville Ky, United States
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Item specifics - Nonfiction Books
Author: Linda AmsterEdition: 1
Publisher: William Morrow & CoISBN-10: 0688155901
Subject: Cooking, Food & WineISBN-13: 9780688155902
Topic: --Format: Hardcover
Language: EnglishPublication Year: 1999
Condition: Brand NewSpecial Attributes: --
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Editor:Linda Amster

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Length:328 pages
Height:10.0 in.
Width:7.8 in.
Thickness:1.0 in.
Weight:29.6 oz.

Publisher's Note
More Than 200 Holiday Recipes from Top Chefs and Writers At last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from Times articles spanning almost fifty years, The New York Times Passover Cookbook represents Jewish cuisine from all over the world. It contains family recipes that have been passed down for generations as well as innovative kosher cuisine from such celebrated chefs as Wolfgang Puck and Alice Waters. Acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton have all contributed essays on the different ways that the Passover experience has enriched their lives. Recipes from Craig Claiborne, Mimi Sheraton, Molly O'Neill, Marian Burros, and Florence Fabricant are also included, allowing the reader to see -- and taste! -- how the experts at The New York Times cook for Passover. With dozens of fantastic main-course dishes for both meat and dairy meals, you'll have a tough time deciding between the Shad with Pineapple-Rhubarb Salsa and the Braised Moroccan-Style Lamb with Almonds, Prunes and Dried Apricots. Maybe this year your guests will savor a traditional dish like Chicken with Fresh Herbs and 40 Cloves of Garlic -- or perhaps something different, like Southwestern Blackened and Braised Brisket of Beef or Paul Prudhomme's Veal Roast with Mango Sauce. The chapter on Vegetables and Salads contains an ample selection of memorable side dishes: Carrot and Apple Tsimmes, Butternut Squash Ratatouille, the Union Square Cafés Matzoh Meal Polenta, and Beet Crisps are just a few of the flavorful recipes you'll want to enjoy all year round.
Top chefs and writers provide a remarkable collection including 175 recipes and essays that explain the traditions and culture associated with Passover.

Industry reviews
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 175 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 traditions. 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 3000th 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 word in Passover cookbooks, from recipes to the feelings evoked by sitting at a beautifully set, bountifully laden table. (Mar.)
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The New York Times Passover Cookbook
ISBN: 9780688155902
Author: Amster, Linda
Publisher: Harpercollins
Published: 3/1/1999
Pages: 328
Binding: HARDCOVER
Weight: 1.8500 lbs.
Retail Price: $25.00
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Book Description
Collected in the rich tradition of Passover, this compendium of 175 holiday recipes covers all the favorites, including haroset and gefilte fish, and taps the wisdom of Wolfgang Puck, Barbara Kafka, Joyce Goldstein, and other renowned food critics.
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