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The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World Hardcover


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The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World + Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited + Joan Nathan's Jewish Holiday Cookbook
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Product Details

  • Hardcover: 640 pages
  • Publisher: St. Martin's Press; 1st edition (September 30, 2002)
  • Language: English
  • ISBN-10: 0312290934
  • ISBN-13: 978-0312290931
  • Product Dimensions: 9.1 x 7.8 x 1.4 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #84,307 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Despite coming from the prolific New York Times stable of books, this volume may prove a disappointment to those with some knowledge of Jewish cuisine. Sheraton's introduction points out that "Jewish food is the world's oldest fusion cuisine," but the book appears to apply a thin definition of what makes each dish Jewish. With such a vast number of recipes, time-honored dishes are well represented, including the ubiquitous Classical Gefilte Fish, Kasha Varnishkas and Cholent Brisket, although the latter is not fully represented compared to the numerous tagines included. While drawing on many traditional dishes that will be immediately recognized by Ashkenazic and Sephardic Jews, many recipes rely on just one or two ingredients for their Jewishness, such as chickpeas in the Warm Chickpeas with Lemon and Olives or honey in David Bouley's Fava Beans with Honey, Lime and Thyme. Despite the lack of clarification for their inclusion, the sheer volume of recipes means that there is something for everyone-from the more traditional to something modern to expand the repertoire.
Copyright 2003 Reed Business Information, Inc.

From Booklist

The New York Times Jewish Cookbook anthologizes recipes that have appeared over the years in the newspaper's pages and in some of the cookbooks it has published. The resulting cookbook features recipes from all Jewish cooking traditions: Ashkenazic, Sephardic, and the new Israeli cuisine. Some recipes come from restaurants, even from nonkosher chefs such as Mario Batalli and James Beard. A host of recipes reflects standard Jewish fare, such as long-cooking cholents that include a tender casserole aptly named Spoon Lamb. Recipes are clearly labeled with respect to meat or dairy classifications. A curious afterword reprints a nineteenth-century article from the Times on Jewish cooking that seems hopelessly condescending by today's standards. The Times' authority and the book's comprehensiveness make this a necessary purchase for cookery collections. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

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Most Helpful Customer Reviews

50 of 54 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 5, 2004
Format: Hardcover
The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.
This is not an unworthy book. It sort of reminds me of the old Palgrave�s Golden Treasury of English Poetry, which collected works according to little rhyme or reason, except that the authors were English and wrote in English.
This book has three things going for it.
First is its size. With 825 recipes, someone looking for a recipe to accomplish a particular objective within the kosher rules, they have a good chance of finding one.
Second is the fact that all recipes have been published, but not all have been published in the pages of the New York Times. Some come from recently published books such as Marcus Samuelson�s �Aquavit�. This means that each one has been editorially reviewed by one or more of professional editorial eyes.
Third is the obvious love and care with which the editor(s) have assembled the material. The introductory essays by Mimi Sheraton and Joan Nathan are informative and endearing.
Unfortunately, all sense of cohesiveness stops on the first page of Appetizer recipes. There is no trace of any scholarship which would help sort out the recipes by whether the originating tradition was, for example Ashkanazy or Sephardic.
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12 of 13 people found the following review helpful By Lauren K. Schler on January 9, 2007
Format: Hardcover
Fabulous, I've tried a number of recipes all have been a hit. I highly recommend this cookbook.
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31 of 41 people found the following review helpful By C. D. Hoffman on September 7, 2003
Format: Hardcover
I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in "American Kosher" cookbooks.
It's failure, however, is one of overload, both in many of the recipies themselves, and in the number of inclusions. It gives insufficient weight to weight itself!! With so many of its readers and users in the constant battle of the waistline (and tushline), it provides little encouragement to minimalists and moderationists (new word, coined this morning).
Best read during the 2 hour break in services on Yom Kippur
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4 of 4 people found the following review helpful By Howard L. Greenberg on December 5, 2009
Format: Hardcover Verified Purchase
WITH OVER 825 RECIPES FROM AROUND THE WORLD THIS COOK BOOK BROUGHT BACK MANY MEMORIES OF THINGS MY BUBBIE MADE FOR ME AS I WAS GROWING UP IN BROOKLYN N.Y. THE FEW I HAVE TRIED SO FAR WERE LIP SMAKING
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3 of 3 people found the following review helpful By Judith Schwartz on March 30, 2009
Format: Hardcover
I purchased the book for one recipe - Chicken Fricassee with Meatballs but to my surprise there are many, many great recipes in this book. My mother-in-law had such a great Chicken Fricassee recipe and I was always going to write it down but never did. Now that she is gone my sister-in-law and I are trying to recreate her recipe. I have the consistency and she has the taste so I hope the recipe in the cookbook will help us achieve our goal so that I can pass the recipe on to my daughter.
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19 of 29 people found the following review helpful By J. Johnson on May 2, 2006
Format: Hardcover Verified Purchase
I just got the book today it has tons of recipes I am just disappointed that there are no pictures in the book. The recipes are great reminding me back to the day of childhood.But I found many other Jewish cook books with these same recipes in them at cheaper price with pictures! Look around for other Jewish cookbooks on amazon. You will find a few. Unfortunately I did that after I bought this expensive book when I found out this has not 1 picture in it. This Cookbook is expensive and for the price it should at least have pictures. I rate it 3 stars but I accidentally hit the 4 star rating.
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By Tech Writer on February 8, 2014
Format: Hardcover Verified Purchase
Excellent cookbook with something for everyone, not just Jewish people. There are recipes from all over the world with all of the great dishes from each country. A fine representation of our melting pot of people and their foods! I whole-heartedly recommend!
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Format: Hardcover Verified Purchase
My friend uses this cookbook all of the time. Her and her husband really enjoy the recipes in this book.
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