The New York Times Passover Cookbook: More than 200 Holiday Recipes from Top Chefs and Writers
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The New York Times Passover Cookbook: More than 200 Holiday Recipes from Top Chefs and Writers

by Linda Amster, New York Times
     
 

A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang

Overview

A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal…and to any family gathering thereafter!

Editorial Reviews

Rebecca A. Staffel
“The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal.”
The 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.

Publishers Weekly - Publisher's 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.
Library Journal
With more than eight recipes for haroseth alone, The New York Times Passover Cookbook will be invaluable for anyone who hosts a Passover seder — or even takes a dish to one. Amster has put together an impressive and delicious collection of recipes from the Times food section and from cookbooks by three of its well-known writers: Craig Claiborne, Mimi Sheraton, and Molly O'Neill. Chapters are organized by course or special dish, and there are moving reminiscences of special Passover seders, as well as a good general introduction by Joan Nathan, an authority on Jewish cooking. Recipes range from the traditional to the contemporary, with dishes from chefs such as Wolfgang Puck alongside family recipes passed down for generations. Highly recommended. Cooking teacher and author Zeidler offers an appealing collection of simple but sophisticated kosher recipes, with a few more complicated holiday dishes she couldn't bear to leave out. Some are adaptations of top chefs' recipes, such as Alain Ducasse's Fennel "Caviar"; others were inspired by Zeidler's yearly sojourns in Italy. There's no reason that the audience for Zeidler's latest book should be limited to kosher cooks; her Gourmet Jewish Cook (LJ 9/15/88) has been a staple for years. For most collections.
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA

Product Details

ISBN-13:
9780688155902
Publisher:
HarperCollins Publishers
Publication date:
02/28/2010
Pages:
352
Sales rank:
248,312
Product dimensions:
7.40(w) x 9.20(h) x 1.20(d)

Related Subjects

Read an Excerpt

Classic Gefilte Fish

Makes 24 pieces, about 12 servings

Homemade gefilte fish is the pride of many Jewish cooks—particularly those of Eastern European heritage. This version is from food columnist Florence Fabricant, whose authoritative articles and recipes are an essential part of The Times's Dining section.

3 pounds fish fillets, preferably 1 pound each, such as whitefish, pike and carp, cut in 1-inch squares
1 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons minced parsley
1/3 cup matzoh meal
Juice of 1 lemon
1/2 cup dry white wine or water
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 teaspoons kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper
1 quart Fish Stock
2 carrots, peeled and sliced
Prepared horseradish

1. In a food processor, grind the fish, but not too finely. This should be done in two batches, about 24 pulses each. In a bowl, mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs and egg whites. Season with salt and pepper. Do not underseason. The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.

2. In a large pan, bring the stock to a simmer.

3. Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long. Slip as many as will fit comfortably into the pan, and poach for 30 minutes. Remove and drain, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish. Add the carrot slices to the stock and simmer 10 minutes. Remove themwith a slotted spoon and scatter them over the fish. Refrigerate.

4.Boil down the cooking liquid until it is reduced to about 3 cups. Strain through a fine strainer. Spoon some over the cooled fish. Refrigerate the rest. It should jell. Skim the fat off the surface.

5. Serve the fish cold with horseradish and jellied broth on the side.


Carol Wolk's Prize-Winning Matzoh Balls

Makes 18 large matzoh balls

This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan. If you're sensitive to salt, you may want to reduce the quantity to 1 tablespoon or less.

8 cups plus 1 tablespoon chicken broth
1 1/4 cups matzoh meal
5 large eggs
1 1/2 tablespoons salt
1 tablespoon vodka
2 tablespoons club soda
1/4 cup vegetable oil

1. Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

2. Use 2 tablespoons to form matzoh balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.

What People are saying about this

Rebecca A. Staffel
“The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal.”

Meet the Author

Linda Amster is the editor of The New York Times Jewish Cookbook, The New York Times Chicken Cookbook, and The New York Times Country Weekend Cookbook, as well as coeditor of Kill Duck Before Serving, a collection of some of The Times' most notable corrections. She is the former director of The Times' News Research department and has contributed articles to many sections of the paper, including the "Food Chain" column in the Dining In/Dining Out section and the "Weekly News Quiz" in the Saturday edition. She lives in Manhattan.

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