- Shopping Bag ( 0 items )
From Barnes & NobleThe Barnes & Noble Review
Food plays the starring role in the celebration of the Passover holiday, with the seder and its traditional symbolic dishes at the center of the yearly ritual. For many home cooks, following the strict dietary restrictions of this special time of year highlights the meaning and weight of the occasion in a rewarding way, but it can also add to the challenge of preparing a delicious meal for friends and family, since staples like yeast, grains, and beans are forbidden. Which is why it's no surprise that each year when The New York Times publishes a clutch of Passover recipes in its celebrated food section, the response from grateful cooks is always overwhelming. Now the best of those recipes from across the decades have been collected in one impressive volume destined to be a rich source of inspiration for years to come.
Filled with recipes from the Times's own respected food writers, both current and past, including Mimi Sheraton, Molly O'Neill, Marian Burros, and Craig Claiborne, The New York Times Passover Cookbook also contains creative kosher recipes from chefs like Jean-Georges Vongerichten, Mark Straussman, and Joyce Goldstein, among others. Wolfgang Puck, for instance, contributes a suave version of gefilte fish (one of 11 recipes for this indispensable holiday dish included) that involves tarragon-flecked fish dumplings poached in wrappers of green cabbage leaves and garnished with julienned leeks and carrots. More traditional fare can also be found, from archetypal chicken soup to a classic recipe for pot roast and several variations on roast chicken,butsome of the most interesting draw on international flavors — among the eight recipes for haroseth, for example, are versions from Egypt, Italy, Surinam, and Yemen. Passover desserts can be a particular challenge, as flour is not used, but from Hungarian Hazelnut Torte with Hazelnut Icing to Dried Apricot Mousse, there are a number of creative and appealing recipes here. Other nice touches: essays from writers including Ruth Reichl, Mimi Sheraton, and Molly O'Neill on the meaning of Passover; recipe notations indicating dairy, meat, or pareve; and a chapter on kosher wines. This is one book not to be without when it comes time to plan the seder menu.