Book Description
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
Times articles 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 for
generations 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'Neill, 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.
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 contains an
ample selection of memorable side dishes: Carrot and Apple
Tsimmes, Butternut Squash Ratatouille, the Union Square Cafs
Matzoh Meal Polenta, and Beet Crisps are just a few of the
flavorful recipes you'll want to enjoy all year round.
