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The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers

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The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers Cover

 

Synopses & Reviews

Publisher Comments:

The classic book that has inspired Passover Seders for more than a decade

From the paper of culinary record comes a delicious trove of more than 200 recipes that celebrate the festivity of the Passover table. Compiled from decades of Times articles, The New York Times Passover Cookbook represents Jewish cuisine from tables and restaurants around the world—six kinds of haroseth, for example, and seven versions of matzoh balls.

There are cherished traditional family recipes passed along for generations, as well as innovative kosher dishes to enhance your table not just at Passover, but throughout the year, from such celebrated chefs as Jean-Georges Vongerichten, Charlie Trotter, Wolfgang Puck, and Alice Waters. A special feature, the personal reflections of acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton about how Passover has enriched their lives, may become meaningful additions to your own Seder service.

Dozens of delectable main-course choices for either meat or dairy meals are yours to enjoy—entrees like Jean-Georges' Baked Salmon with Basil Oil; or the Braised Moroccan-Style Lamb with Almonds, Prunes, and Dried Apricots; or a variety of roast chickens, classic and contemporary. For vegetables, consider the abundant selection of memorable side dishes: Carrot and Apple Tsimmes, Beet Crisps, Butternut Squash Ratatouille, and the Union Square Cafe's Matzoh Meal Polenta. And the book's dazzling array of desserts, from Gingered Figs to Passover Brownies, ensures that the festivities will end on a sweet note.

The Seder is one of the most beloved and significant occasions of the Jewish year—let The New York Times Passover Cookbook help you make it as joyous as can be.

Synopsis:

A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal…and to any family gathering thereafter!

Synopsis:

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 Cafis Matzoh Meal Polenta, and Beet Crisps are just a few of the flavorful recipes you'll want to enjoy all year round.

About the Author

Linda Amster is the news research manager of The New York Times. She is also a former contributor to the "Food Chain" column in the newspaper's Dining In/Dining Out section. She lives in Manhattan.

Product Details

ISBN:
9780688155902
Subtitle:
More Than 200 Delicious Recipes from Top Chefs and Writers
Editor:
Amster, Linda
Foreword by:
Nathan, Joan
Foreword:
Nathan, Joan
Editor:
Amster, Linda
Author:
Amster, Linda
Author:
by Linda Amster
Foreword:
Nathan, Joan
Author:
New York Times
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Cookery, Jewish
Subject:
Holiday
Subject:
Passover cookery
Subject:
Passover
Subject:
Regional & Ethnic - Jewish & Kosher
Subject:
Holiday - General
Subject:
Jewish & Kosher
Subject:
Cooking and Food-Jewish
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Publication Date:
20100223
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
352
Dimensions:
9 x 6 x 0.796 in 15.36 oz

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Related Subjects

Cooking and Food » Regional and Ethnic » Jewish
Cooking and Food » Special Occasions » Holidays

The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers Used Hardcover
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$10.50 In Stock
Product details 352 pages Morrow Cookbooks - English 9780688155902 Reviews:
"Synopsis" by ,

A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal…and to any family gathering thereafter!

"Synopsis" by , 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 Cafis Matzoh Meal Polenta, and Beet Crisps are just a few of the flavorful recipes you'll want to enjoy all year round.

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