The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

  • $27.50
  • $12.50 (31%)
In Stock.

Add to cart

Amazon Prime or Free Super Saver Shipping eligibility
will appear in your Shopping Cart at Checkout.

Product Description

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.

Product Details

  • Hardcover: 640 pages
  • Publisher: St. Martin's Press; 1st edition (September 30, 2002)
  • Language: English
  • ISBN-10: 0312290934
  • ISBN-13: 978-0312290931
  • Product Dimensions: 9.4 x 7.8 x 1.4 inches
  • Shipping Weight: 2.8 pounds

Editorial Reviews

From Publishers Weekly

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. Copyright 2003 Reed Business Information, Inc.

From Booklist

The New York Times Jewish 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 all Jewish cooking traditions: Ashkenazic, Sephardic, and the new Israeli cuisine. Some recipes come from restaurants, even from nonkosher chefs such as Mario Batalli and James Beard. A host of recipes reflects standard Jewish 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 on Jewish 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 KnoblauchCopyright © American Library Association. All rights reserved

Customer Reviews

Average Customer Review (15 customer reviews)

5 star:
 (9)
4 star:
 (5)
3 star:    (0)
2 star:
 (1)
1 star:    (0)
 
 
 

A Great Big Collection of Published Recipes. Nothing Else, January 5, 2004

By B. Marold 'Bruce W. Marold' 4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars

The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.

vicarious weight gain, September 7, 2003

By C. D. Hoffman 'hypercritical' 4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars

I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in 'American Kosher' cookbooks.

L. Schler, January 9, 2007

By Lauren K. Schler 4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars

Fabulous, I've tried a number of recipes all have been a hit. I highly recommend this cookbook.

Write your review

How do you rate this item?

*

Your email address will not be published. Required fields are marked *