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The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
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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.
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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
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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:
7.8 x 1.9 x 9.5 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#191,419 in Books (See Top 100 in Books)
I guess I was expecting something more Jewish! After all, the title says Jewish Cookbook. But most of the recipes are perhaps kosher adaptations to foods cooked in many different countries in the world. I really was looking for Jewish recipes, and was disappointed.
I was expecting this book to have some of the amazing recipes for which the New York Times food section is famous. Traditional recipes are okay, but seriously, recipes calling for cooking with schmaltz (rendered chicken fat)???? I was at least hoping that some of the traditional recipes would be updated to make them more in line with modern health standards. It looks like most of these recipes were gleaned from cookbooks published when our Bubbies were mere brides, recipes for heart-clogging, stereotypical Jewish food. There is not much of the contemporary to be found. I was really disappointed.
Wonderful cookbook with several classic Jewish Recipes. A great go to book for any cook, especially one that needs the overall Jewish cooking experience.
I love Jewish cookbooks and this is an excellent one to enjoy. It has lots of kosher recipes and great ideas for nightly meals.
I really want this book. It looks great. I did pay for it, but I was sent a pillowcase instead. Whoops! I hope the sender sends me the book, especially since I paid for it. It looks like a great book.
The New York Times Jewish CookbookThe New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World combines traditional recipes that are famous throughout the Jewish community but that are made with various twists depending on the location of the relevant diaspora but also offers many newer, fresher, more modern recipes which I like to bring to my family on various family gatherings and which are always being appreciated....a great source of inspiration to make that night even more different to every other night;-) (Yes, there is even a separate one for Passover-The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers)
Lots of good Jewish recipes in this book. I can recommend it.
Use it all the time!
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