by Linda Amster
At last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from the "Times" articles and authors spanning almost fifty years, "The New York Times Passover Cookbook" represents Jewish cuisine from all over the world. It contains family recipes that have been passed down through genereations as well as innovative kosher cuisine from such celebrated chefs as Wolfgang Puck and Alice Waters. Acclaimed "Times" writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton have all contributed essays on the different ways that the Passover experience has enriched their lives. Recipes from Craig Claiborne, Mimi Sheraton, Molly O'Neil, Marian Burros, and Florence Fabricant are also included, allowing the reader to see - and taste! - how the experts at "The New York Times" cook for Passover. You might start your Seder with Mimi Sheraton's Ashkenazic Haroseth, which features the apples, walnuts, and cinnamon familiar to Jews from Eastern Europe. But you'll also find deliciously diffferent haroseth recipes from Egypt, Italy, Surinam, and Yemen - and that's just the beginning of the wonderful variety that characterizes the "Passover Cookbook". You can diversify your menu with the redolent flavors of Alsace (Stewed Fish a la Juive), Persia (Green Herb Stew), or Turkey (Eggplant Flan) - and there's even a recipe for South African-Lithuanian stuffed Matzoh Balls. Take your pick from ten different types of gefilte fish, including recipes by Wolfgang Puck, Berry Wine and Barbara Kafka - or perhaps you'd prefer elegant Trout Roulades with Whitefish Mousse or Craig Claiborne's Salmon Pate. There are other first-course classics, such as Chicken Soup and Cold Beet Borscht, as well as delightful seasonal recipes, like Watercress, Potato and Scallion Soup and Asparagus Soup with Dill. With dozens of fantastic main-course dishes for both meat and dairy meals, you'll have a tough time deciding between the Shad with Pineapple-Rhubarb Salsa and the Braised Moroccan-Style Lamb with Almonds, Prunes and Dried Apricots. Maybe this year your guests will savor a traditional dish like Chicken with Fresh Herbs and 40 Cloves of Garlic - or perhaps something different, like Southwestern Blackened and Braised Brisket of Beef or Paul Prudhomme's Veal Roast with Mango Sauce. The chapter on Vegetables and Salads contain an ample selection of memorable side dishes: Carrot and Apple Tsimmes, Butternut Squash Ratatouille, Beet Crisps, and the Union Square Cafe's Matzah Meal Polenta are just a few flavorful recipes you'll want to enjoy all year round. The book's dazzling array of desserts ensures that the festivities will end on a sweet note. You'll find Gingered Figs and Passover Brownies, Sephardic Passover Buenuelos with Lemon-Honey Sugar Syrup and Strawberry Sabra, Coconut Cake with Apricot Glaze and Maida Heatter's Chocolate Walnut Torte. And John Nathan, author of the book's informative introduction on the meanings and origins of Passover rituals, has also contributed many recipes, including one for Mississippi Praline Macaroons. Howard G. Goldberg, wine writer for the "Times", provides an essay on the growing sophistication and variety of kosher wines, and the book's many colored photographs convey the tradition and beauty of these dishes and of the holiday itself. The Seder is one of the most important moments of the year- let "The New York Times Passover Cookbook" help you make the occasion as joyous as it can be.
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|Author||Linda Amster (Editor)|
|Dimensions||7.9" x 8.5"|
|Publisher||M &amp;amp;amp;amp; H|