More Than 200
Holiday Recipes from Top Chefs and Writers
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 Cafis Matzoh
Meal Polenta, and Beet Crisps are just a few
of the flavorful recipes you'll want to enjoy
all year round.