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The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers Hardcover – February 23, 2010


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Product Details

  • Hardcover: 352 pages
  • Publisher: William Morrow Cookbooks; 1 edition (February 23, 2010)
  • Language: English
  • ISBN-10: 0688155901
  • ISBN-13: 978-0688155902
  • Product Dimensions: 1.3 x 7.8 x 10 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #452,204 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine. With more than 200 recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried, Egyptian dish--to Mississippi Praline Macaroons, a recipe that traveled with its originator from Vienna, Austria, to Natchez, Mississippi. Because the book includes recipes from both Ashkenazic and Sephardic traditions, editor Linda Amster notes that the ingredients in some recipes may not be acceptable to other communities (for example, the allspice in Claudia Roden's Matzoh-Meat Pie perfectly reflects its Arab-Jewish influences, but probably would be out of place on an Ashkenazic Passover menu).

Through the years at the Times, many Passover recipes have come from accomplished home cooks in the New York area (such as Florence Aaron's Salmon and Egg Salad). More recently, however, the paper has given some star chefs a turn at the traditional Seder dishes, so you'll also find such gourmet delights as Jean-Georges Vongerichten's Beet Tartare, Paul Prudhomme's Veal Roast with Mango Sauce, Charlie Trotter's Carrot Consommé, and Maida Heatter's Chocolate Walnut Torte. In addition to the wealth of recipes, The New York Times Passover Cookbook features a thoughtful introduction on the meanings of the Passover ritual by Joan Nathan, author of the award-winning Jewish Cooking in America. Threaded through the book are four essays by Times critics and columnists Ruth Reichl, Mimi Sheraton, Molly O'Neill, and Howard G. Goldberg. Goldberg's informative piece on Kosher wines may cause you to put the sweet Manischewitz aside for a dryer Israeli Cabernet or a Californian Semillon. Whether you're looking for a classic apple-nut Haroseth or a fusion-cuisine Southwestern Tsimmes Stuffed in Anaheim Chiles, The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal. --Rebecca A. Staffel

From Publishers Weekly

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.
Copyright 1999 Reed Business Information, Inc.

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Customer Reviews

4.4 out of 5 stars
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I can't wait to try some more recipes this year.
R. Tuttle
The contributors to this book are remarkable in their expertise and their diversity.
CoolerHeads
The best kosher passover cookbook I've ever seen.
aa3655

Most Helpful Customer Reviews

34 of 34 people found the following review helpful By A Customer on April 18, 1999
Format: Hardcover
This year for the first time in many years I made a few different charosis recipes, a new chicken recipe, and a new kugle - all from this cookbook, and they were all delicious and beautiful to look at. I was so pleased I bought copies for my daugher and daughter-in-law. Every Jewish kitchen should have this book. It is definitely something to pass on in a family. From Liz Levine
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26 of 27 people found the following review helpful By R. Tuttle on March 9, 2003
Format: Hardcover
I am a definite "foodie", and an Orthodox Jew. I'm always looking for new recipes to try out. I frequently take out cookbooks from local libraries to try them out, and purchase the most useful ones. There is a definite dearth of good Kosher for Passover cookbooks, so I was thrilled to find this one last year.
I am buying this one today. This is not a cookbook for beginners, but all the recipes I tried were worth the effort, and were delicious. I can't wait to try some more recipes this year. It's so nice to find some recipes for Passover that are not the usual chicken/potatoes combo. There are also many recipes to use year round.
I would also like to answer the person who said the this cookbook is not for any Orthodox Jews. He/she forgot that there are many type of Orthodox Jews. If you do not eat gebrokts (a mixture of matza meal & liquid) during all but the last day of Pesach, then there are some recipes that you will not be able to use. If your tradition (minhag) is to peel all fruits and vegetables, go ahead. You think the NY Times writers are chasidish??? Please! You can get many kosher for Passover for cookbooks with recipes from your community.
Please remember that your type of Yiddishkeit is not the only one. There are many Orthodox Jews who will not have problems with any recipes in this cookbook. And again, there are still many good recipes in this cookbook, even if you don't eat gebrokts.
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20 of 22 people found the following review helpful By Larry Mark MyJewishBooksDotCom on February 15, 1999
Format: Hardcover
Each year, thousands of readers of The New York Times await a Wednesday "Dining In / Dining Out (DiDo)" section that appears in the week or so preceding the Jewish holiday of Passover. They want to read about time-honored / traditional and updated / newer holiday recipes that give one a taste of the holiday, conform to dietary rules, and provide a aura of rebirth and freedom. Linda Amster, a DiDo section regular, has compiled the most exciting recipes in this Passover Cookbook; sure to become a classic. Had she only included Wolfgang Puck's Los Angeles seder recipes... "Dayenu," it would have been enough. Had she only then added Paul Prudhommes Pesach veal roast... "Dayenu," that too would have been enough to make this worthwhile. And what about Anne Rosenzweig recipe for haroseth? "Dayenu." We get 175 recipes. They are all in this book. I doubt that I will ever prepare a tenth of the recipes in the book, yet it is an exciting read none the less.
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10 of 10 people found the following review helpful By Michael Roos mroos@concentric.net on February 14, 1999
Format: Hardcover
Cooks know that we measure our lives by memorable meals. Years after the event, the scent of food can evoke wonderful recollections of joyful times with family and friends. These lovely sentiments come booming through in The New York Times Passover Cookbook, a definitive work that is accessible for cooks, a reliable source for students of the culinary arts, and a pleasing experience for those of us who enjoy eating more than preparing food. These recipes (Oy! Such food!) may enrich and add some variation to the Passover Seder. The list of delicious dishes is too long to mention here, but many cry to be tasted. For example, there's Andre Balog's Chichen With Fresh Herbs and 40 Cloves of Garlic. That, surely, beats the dried out turkey (recipe not included) so common at many Seders. Responsible for the book's content, Editor Linda Amster should be congratulated on three counts. First, the list of recipes covers the full spectrum from Alaskan halibut and salmon gefilte fish terrine to Yemenite haroseth. Second, in addition to Amster's preface and Joan Nathan's introduction, the book's short essays by Ruth Reichl, Mimi Sheraton, Molly O'Neill and Howard Goldberg add depth, insight and humor to this exceptional volume. Third, and finally, the bibliography and list of permissions display a dazzling array of talented cooks whose imagination, creativity and skill contribute to this splendid addition to anyone's collection of cookbooks.
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20 of 23 people found the following review helpful By Lois Canter on April 18, 2000
Format: Hardcover Verified Purchase
Every year I buy a new Passover cookbook to add variety to the Seders. This is the Best One Yet! The commentaries are delightful to read and the recipes I am cooking today smell wonderful. Because you know who submitted each recipe, there is a sense of family unlike most cookbooks.I can't wait to serve my family! This has become my favorite Passover collection!
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15 of 17 people found the following review helpful By Larry Mark MyJewishBooksDotCom on April 26, 2001
Format: Hardcover
I wrote a 5 star review (listed below) in February 1999. I enjoy this cookbook and have given it on sveral occassions as a gifts to friends. I find it useful and interesting, both practical and bon chic. I am writing, though, to respond to a two-star review, below, from a south american reviewer that states that "Orthodox jews don't use matzoh meal, or any vegetables that cannot be peeled" and that for him or her "this cookbook is useless." That is fine for that writer, but may I respond that the author of this cookbook, in the introduction to the book, states clearly, how the recipes were vetted with many respected rabbis and institutions. Yes, there are small sects of Jewish 'Orthodoxy' that choose not cook with matzah or matzah meal as an ingredient. If you are a member of one of those groups, then you might not find all the recipes in the book helpful. But 'in the main', the majority of Jews in the Western and Northern Hemispheres cook with matzah, matzah meal, and fruits and vegetables. The Orthodox Union (OU) has its hecksher on many matzoh meal products. Thus, I continue to recommend this book.
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