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New York Times Jewish Cookbook : More Than 825 Traditional and Contemporary Recipes from Around the
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From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes byTimes food writers, this collection includes influences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter, providing context and expertise to entertain and inspire. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Daniel Boulud, and Wolfgang Puck.This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf.
A collection of nearly eight hundred recipes by the editor of
The New York Times Passover Cookbook features dishes from all over the world, traditional favorites, and modern variations. 20,000 first printing.
Number of Pages: 614
Genre: Cooking + Food + Wine
Sub-Genre: Regional + Ethnic / Jewish + Kosher
Publisher: St Martins Pr
Street Date: September 1, 2003
Item Number (DPCI): 248-05-6147