Cover image for The New York Times passover cookbook : more than 200 holiday recipes from top chefs and writers
The New York Times passover cookbook : more than 200 holiday recipes from top chefs and writers
Amster, Linda.
First edition.
Publication Information:
New York : Morrow, [1999]

Physical Description:
xxii, 328 pages : color illustrations ; 24 cm
Subject Term:
Added Author:
Added Uniform Title:
New York times.
Format :


Call Number
Material Type
Home Location
Item Holds
TX739.2.P37 N48 1999 Adult Non-Fiction Non-Fiction Area-Holiday
TX739.2.P37 N48 1999 Adult Non-Fiction Holiday

On Order



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!

Reviews 3

Booklist Review

Food is an integral part of many Jewish holidays, but because a number of foods--leavened bread, oats, and rye flour, among them--are forbidden during Passover, the celebration offers some particular challenges and opportunities for cooks. Amster has put together an excellent balance of traditional and innovative recipes culled from the food pages of the New York Times, along with a selection of warm, informative essays contributed by Times food writers, including Joan Nathan and Ruth Reichl. The recipes are organized into suitably topical sections: one chapter is dedicated to the many varieties of haroseth, which is served to represent the mortar that Jews used to construct the pharaohs' pyramids; "Brisket and Beyond" is filled with scrumptious recipes for pot roast, veal, and lamb; and, of course, there's a fine selection of flourless desserts--from fruit compotes and macaroons to cookies and cakes made with matzo flour. Nutrition information is not included, but the number of servings is noted, as is the original source of the recipe. --Stephanie Zvirin

Publisher's Weekly Review

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. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.