Ebook Free The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, by Linda Amster
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The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, by Linda Amster
Ebook Free The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, by Linda Amster
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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
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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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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:
7.8 x 1 x 10 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
23 customer reviews
Amazon Best Sellers Rank:
#180,075 in Books (See Top 100 in Books)
I wish I had read the negative review about this cookbook and given a little more thought to the target audience of this book. I was online and bought a handful of different Passover recipe books, without agonizing too much over which one I should get. I was certainly not in the target audience.The up-side is that it has SOOOOO many recipes and from many different (famed and trendy) contributors. If you are a foodie, are serving foodies, or really care about impressing your guests with the dinner, then this is a great resource.But if you've just spent 2 weeks cleaning every niche and crevice of your home and kashering your kitchen and sleeping for about 3 hours a night (or maybe you're just a busy person and don't have the time), you might not want a cookbook that is filled with recipes that require about 10-20 ingredients -- especially when each ingredient may only affect the flavor subtly. Not everyone who is coming for Pesach dinner is going to have the palette to appreciate my killing myself over the meal -- especially when the invitees may very well include Uncle Max who just prefers gefilte fish out of a jar and bratty or picky kids who just want matzo ball soup and would cry if you try to do anything fancy or different to the matzo balls.Moreover, as another reviewer wrote, the kashrus standards of the recipes are not necessarily according to Orthodox levels. There are recipes in the book for making matza yourself, which isn't really recommended, especially since the whole point of Passover is to avoid leavening and you won't necessarily do that unless you bake the matzohs fast enough. But those were the only recipes that I found had flour in it. The book is pretty good otherwise about keeping things kosher.I happen to also love cookbooks with lots of color photos. This is not one of them. But to each his own. It does have a lovely section in the middle with a handful of photos of selected recipes.For like-minded people, I would recommend taking a look at Susie Fishbein's Passover cookbook (although those of you who have her Kosher by Design series may find some of the recipes repetitive) and Susan Friedland's Passover Table book.
This was a gift to an Italian Catholic friend who is a wonderful cook and has a daughter in law who is gluten intolerant. I thought that it would have flour free recipes or minimal flour recipes that she could use or adapt. She likes it because it's got recipes that are new to her and her family.
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.
This cookbook is so wonderful, so essential, I can't recommend it heartily enough. Perhaps my greatest endorsement is this: I really use these recipes THROUGHOUT THE YEAR, not just at Passover!I'm the type of cook who rarely makes the same dish more than once. Here, there are several recipes I make again and again. The cover recipe, Pot Roast with Red Wine and Onions, is reason enough to order this book. The matzoh balls I make every year from these pages and they are always easy, fluffy, and to die for.Another fantastic feature is the abundance of recipes for those "other" days of Passover--the in-between days when you're not going all out for a Seder meal but you still want something delicious.The contributors to this book are remarkable in their expertise and their diversity. Every Jewish cook should have this book!
I enjoyed this passover cookbook very much. Larry Bain's Charoset rececipe is delicious. Joyce Goldstein's pickled salmon and cornish hen recipes are a must!
This cookbook is fantastic. Try the carrot souffle on page 110. It is delicious and has a unique texture. It is somewhat like carrot cake. However, the recipe doesn't tell you to turn it out of the pan, which you should do. Some of the recipes are difficult to make if you live in a community, as I do, that doesn't have a kosher butcher. Also, I wish that there were more simple recipes. I am struggling to satisfy my children during Passover, and this cookbook doesn't help much with that. Still, it is a great resource to have on hand.
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. Yet when I saw this book on the shelf at the store I felt compelled to pick it up and take a look. The recipes contained within this volume intrigued me enough for the book to come home with me. I am fully aware that I do not understand the history nor the rules under which the recipes are created nor do I make any claims to be able to fully understand the importance of the holiday that is passover, yet as an introduction to the foods of the holiday and is traditions this book seems like a solid choice. Many of the recipes seem fairly straight forward and seem to be written in a way in which a kitchen hobbyist could easily discern and create the items featured. I did notice that this book isn't a one or two variant type of cookbook. Divided into topics this book features sometimes more than five different variations of the same basic recipe so that depending on who is being served and what ingredients one has on hand there is seemingly a version that anyone could create for their special gathering.
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