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

by Linda Amster,Mimi Sheraton

Download The New York Times Jewish Cookbook: More than 825 Traditional  Contemporary Recipes from Around the World ePub
  • ISBN 0312290934
  • ISBN13 978-0312290931
  • Language English
  • Author Linda Amster,Mimi Sheraton
  • Publisher St. Martin's Press; 1st edition (September 30, 2002)
  • Pages 640
  • Formats lrf azw mobi docx
  • Category Cooking
  • Subcategory Special Diet
  • Size ePub 1129 kb
  • Size Fb2 1382 kb
  • Rating: 4.3
  • Votes: 545

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.


I was expecting this book to have some of the amazing recipes for which the New York Times food section is famous.

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. 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)??

Start by marking The New York Times Jewish Cookbook: More .

Start by marking The New York Times Jewish Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World as Want to Read: Want to Read savin. ant to Read. 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. 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.

All recipes are kosher and include both traditional and modern variations. From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. 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

Uniform Title: New York times. Rubrics: Jewish cooking. introduction by Mimi Sheraton.

Uniform Title: New York times. leave here couple of words about this book: Tags: Agricultural conservation.

From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. Featuring nearly 800 well-tested recipes, this collection includes in-flu-ences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It celebrates the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, provides introductions to the book as well as to each chapter.

Amster ; introduction by Mimi Sheraton. Uniform Title: New York times. Rubrics: Jewish cooking

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More Than 825 Traditional and Contemporary Recipes from Around the World From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook.

More Than 825 Traditional and Contemporary Recipes from Around the World. 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.

Compiled from decades of Times articles, The New York Times Passover Cookbook represents Jewish cuisine . From the paper of culinary record comes a delicious trove of more than 200 recipes that celebrate the festivity of the Passover table.

Compiled from decades of Times articles, The New York Times Passover Cookbook represents Jewish cuisine from tables and restaurants around the world-six kinds of haroseth, for example, and seven versions of matzoh balls. There are cherished traditional family recipes passed along for generations, as well as innovative kosher dishes to enhance your table not just at Passover, but throughout the year, from such celebrated chefs as Jean-Georges Vongerichten, Charlie Trotter, Wolfgang Puck, and Alice Waters.

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.

From the food pages of The New York Times comes this authoritative . The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World.

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


Moralsa
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.
Haralem
Wonderful cookbook with several classic Jewish Recipes. A great go to book for any cook, especially one that needs the overall Jewish cooking experience.
Gardataur
I love Jewish cookbooks and this is an excellent one to enjoy. It has lots of kosher recipes and great ideas for nightly meals.
Kiutondyl
Use it all the time!
allegro
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)
Gio
Lots of good Jewish recipes in this book. I can recommend it.
Doomwarden
Excellent! Fulfilled My expectations about having a very good review of jewish culinary traditions, Perharps too beautiful to be taken to kitchen
Excellent cookbook with something for everyone, not just Jewish people. There are recipes from all over the world with all of the great dishes from each country. A fine representation of our melting pot of people and their foods! I whole-heartedly recommend!