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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



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1 Home & Garden Cooking and Food- Jewish

The New York Times Jewish Cookbook: 850 Traditional and Contemporary Recipes from Around the World

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The New York Times Jewish Cookbook: 850 Traditional and Contemporary Recipes from Around the World Cover

 

Synopses & Reviews

Publisher Comments:

From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes by Times food writers, this collection includes influences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world.

Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter, providing context and expertise to entertain and inspire. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Daniel Boulud, and Wolfgang Puck.

This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf.

Synopsis:

From the food pages of the "New York Times" comes this wide-ranging Jewish cookbook. With almost 800 well-tested recipes by "Times" food writers, this collection includes influences from northern Africa, western and eastern Europe, the Middle East and the United States.

Synopsis:

This authoritative, wide-ranging volume features more than 750 recipes for every occasion. All recipes are kosher and include both traditional and modern variations.

About the Author

Linda Amster is manager of news research at The New York Times and the editor of The New York Times Passover Cookbook.

Mimi Sharaton is one of the country's best known food writers and experts on Jewish cooking. She is the author of several successful food books, including From My Mother's Kitchen and, most recently, The Bialy Eaters: The Story of a Bread and a Lost World. She is also a former restaurant critic of The New York Times, where her articles on food appear frequently.

Product Details

ISBN:
9780312290931
Editor:
Amster, Linda
Introduction:
Sheraton, Mimi
Introduction by:
Sheraton, Mimi
Introduction:
Sheraton, Mimi
Editor:
Amster, Linda
Author:
Sheraton, Mimi
Author:
Amster, Linda
Publisher:
St. Martin's Press
Location:
New York
Subject:
Jewish & Kosher
Subject:
Cookery, Jewish
Subject:
Regional & Ethnic - Jewish & Kosher
Subject:
Jewish cookery
Subject:
Cooking and Food-Jewish
Copyright:
Edition Number:
1st ed.
Edition Description:
Trade Cloth
Series Volume:
107-51
Publication Date:
20030931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
640
Dimensions:
9.13 x 7.50 in

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Related Subjects

Cooking and Food » Regional and Ethnic » Jewish

The New York Times Jewish Cookbook: 850 Traditional and Contemporary Recipes from Around the World Used Hardcover
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$24.00 In Stock
Product details 640 pages St. Martin's Press - English 9780312290931 Reviews:
"Synopsis" by , From the food pages of the "New York Times" comes this wide-ranging Jewish cookbook. With almost 800 well-tested recipes by "Times" food writers, this collection includes influences from northern Africa, western and eastern Europe, the Middle East and the United States.
"Synopsis" by , This authoritative, wide-ranging volume features more than 750 recipes for every occasion. All recipes are kosher and include both traditional and modern variations.
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