Cover image for The New York Times Jewish cookbook : more than 825 traditional and contemporary recipes from around the world
Title:
The New York Times Jewish cookbook : more than 825 traditional and contemporary recipes from around the world
Author:
Amster, Linda.
Edition:
First edition.
Publication Information:
New York : St. Martin's Press, 2003.
Physical Description:
xxvi, 614 pages ; 24 cm
Language:
English
Subject Term:
Added Author:
Electronic Access:
Publisher description http://www.loc.gov/catdir/description/hol031/2002068358.html
ISBN:
9780312290931
Format :
Book

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Central Library TX724 .N473 2003 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes by Times 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.


Author Notes

The New York Times is the winner of 89 Pulitzer Prizes, more than any other newspaper. The New York Times is based in New York City, and has 16 news bureaus in the New York region, 11 national news bureaus and 26 foreign news bureaus.

The New York Times has a 12-month average circulation, which includes 1,131,400 circulated weekdays and 1,682,100 on Sundays.

(Bowker Author Biography)


Reviews 3

Booklist Review

The New York Timesewish Cookbook anthologizes recipes that have appeared over the years in the newspaper's pages and in some of the cookbooks it has published. The resulting cookbook features recipes from allewish cooking traditions: Ashkenazic, Sephardic, and the new Israeli cuisine. Some recipes come from restaurants, even from nonkosher chefs such as Mario Batalli andames Beard. A host of recipes reflects standardewish fare, such as long-cooking cholents that include a tender casserole aptly named Spoon Lamb. Recipes are clearly labeled with respect to meat or dairy classifications. A curious afterword reprints a nineteenth-century article from the Times onewish cooking that seems hopelessly condescending by today's standards. The Times' authority and the book's comprehensiveness make this a necessary purchase for cookery collections. --Mark Knoblauch Copyright 2003 Booklist


Publisher's Weekly Review

Despite coming from the prolific New York Times stable of books, this volume may prove a disappointment to those with some knowledge of Jewish cuisine. Sheraton's introduction points out that "Jewish food is the world's oldest fusion cuisine," but the book appears to apply a thin definition of what makes each dish Jewish. With such a vast number of recipes, time-honored dishes are well represented, including the ubiquitous Classical Gefilte Fish, Kasha Varnishkas and Cholent Brisket, although the latter is not fully represented compared to the numerous tagines included. While drawing on many traditional dishes that will be immediately recognized by Ashkenazic and Sephardic Jews, many recipes rely on just one or two ingredients for their Jewishness, such as chickpeas in the Warm Chickpeas with Lemon and Olives or honey in David Bouley's Fava Beans with Honey, Lime and Thyme. Despite the lack of clarification for their inclusion, the sheer volume of recipes means that there is something for everyone-from the more traditional to something modern to expand the repertoire. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Although Amster also edited The New York Times Passover Cookbook, she acknowledges that when she embarked on this project she was more familiar with Ashkenazic Jewish cooking. She also wondered whether the newspaper's archives would include enough recipes from the Sephardic tradition. As the subtitle might indicate, her worries were groundless. Included here are hundreds of recipes from Jewish communities all over the world, reflecting Mimi Sheraton's introductory comment that Jewish food is "the world's oldest fusion cuisine." Recipes range from Persian Chicken Soup with Chickpea Dumplings to Alain Ducasse's Rib-Eye Steaks with Peppered Cranberry Marmalade to Fresh Corn and Red Pepper Blini. All the classics are here, too, and there's a separate chapter on "Trimmings," including an array of condiments and garnishes: Schmaltz and Gribnes, Preserved Lemons, and the like. It's too bad that the recipes lack headnotes (it would have been nice to know more about the background of both individual recipes and their contributors). Nevertheless, this is an essential purchase. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


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