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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
I don't know that I would necessarily consider myself a foodie. I do thoroughly enjoy cooking and learning about different cultures through food. I am not of the Jewish faith. Read morePublished 14 months ago by Kara Boyle
This was a gift to an Italian Catholic friend who is a wonderful cook and has a daughter in law who is gluten intolerant. Read morePublished 23 months ago by Not her real name
In my search for new vegetarian Passover recipes I came upon this cookbook. I ordered the book and immediately tried a few of the 'no meat' recipes. Read morePublished on March 8, 2013 by Wayne, New Jersey resident
I found this to be a very interesting cookbook, one worthy of sitting down and reading. I marked all the recipes I want to try with post-it flags and am working my way through!Published on May 3, 2011 by srkaiser
The best kosher passover cookbook I've ever seen. The recipes are very good, and the variety is top notch. Read morePublished on March 22, 2009 by aa3655
I really liked the book. My friends raved about the Sweet and Sour Beets recipe. My only suggestion for improvement would be to give specific instructions for the Sedar plate and... Read morePublished on April 25, 2008 by Shirley M. Suskind
I wish I had read the negative review about this cookbook and given a little more thought to the target audience of this book. Read morePublished on April 13, 2008 by LawyerMom
The book is okay for a Ashknaz Pesach Seder, but for more tastey stuff, I wouldn't reccommend, but only a few receipes were used but not much! For a first time cook, it's good.Published on December 16, 2007 by Rachel