The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster

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Notes about this book

  • mjes on August 31, 2021

    Passover cheese blintzes (pg 404) - crepes are made with marzoh meal rather than flour. Typical cottage cheese filling, lightly sweetened. A solid recipe.

  • mjes on August 31, 2021

    Barley risotto (pg 314) is a vegan recipe adding a bit of carrot, onion, and celery to the risotto - simple but effective.

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  • ISBN 10 0312290934
  • ISBN 13 9780312290931
  • Published Sep 18 2003
  • Format Hardcover
  • Page Count 640
  • Language English
  • Countries United States
  • Publisher Saint Martin's Press Inc.
  • Imprint Saint Martin's Press Inc.

Publishers Text

A major new cookbook from the New York Times--and from the editor of the highly successful New York Times Passover Cookbook

From the food pages of the New York Times comes this authoritative, wide-ranging Jewish cookbook. With 825 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.

Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter. Editor Linda Amster has organized chapters to cover every course. Delicious recipes include both traditional favorites and 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, Paula Wolfert, Daniel Boulud, and Wolfgang Puck.



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