Customer Reviews for

Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week

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  • Anonymous

    Posted November 7, 2013

    This has been my go-to cookbook for the holiday since I found it

    This has been my go-to cookbook for the holiday since I found it on the bookstore shelf over 20 years ago. It has transformed my holiday table. No more over- cooked turkey (it was convenient but it wasn't edible). No more tasteless stuffing. No more boring potato dishes. We have a succulent tagine of chicken, redolent of ginger, cinnamon and lemon (it simmers on the stove-top until served) and farfel kugels that are light and flavorful--two different kinds, no less--plus a carrot-apple kugel. Artichokes have replaced those limp string-beans and soggy mush that was broccoli when I took it from the fridge. I still do the tradition dishes that my family expects -- matzoh ball soup, brisket and gefilte fish--but have added these wonderful new dishes to our festival table.--and I only serve them for Passover! Only downside is that I picked all the labor intensive, last minute recipes that have me in and out of the kitchen--but who cares! I won't eliminate a single one of them. Everyone wants an invitation to our Seder table! What recipes I don't use for the Seder table, I use for mid-week meals--mina de Pesah for the chicken leftovers, megina with ground meat, parsely and dill.

    I even gave this cook- book along with the gift of a seder plate -- and didn't realize until the honoree pointed it out that we had given them the same seder as on the cover of the book.

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