The New York Times Jewish cookbook

more than 825 traditional and contemporary recipes from around the world

Publisher: St. Martin"s Press in New York

Written in English
Published: Pages: 614 Downloads: 144
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Subjects:

  • Jewish cookery

Edition Notes

Other titlesJewish cookbook, New York times.
Statementedited by Linda Amster ; introduction by Mimi Sheraton.
ContributionsAmster, Linda.
Classifications
LC ClassificationsTX724 .N473 2003
The Physical Object
Paginationxxvi, 614 p. ;
Number of Pages614
ID Numbers
Open LibraryOL17908376M
ISBN 100312290934
LC Control Number2002068358

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From the food pages of The New York Times comes this authoritative, wide-ranging Jewish almost 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.

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With more than recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried /5(26).

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First published inThe New York Times Cookbook set the standard for American cookbooks. Although many of the nearly 1, recipes have been revised or. Life and career. Born in New York City on Januto parents Ernst, a typographer and Miriam (née Brudno), the daughter of a German Jewish refugee father and an American Jewish mother, Reichl was raised in Greenwich Village in New York City and spent time at a boarding school in Montreal as a young girl.

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Organized by main ingredient, this cookbook from New York Times cooking columnist Melissa Clark features recipes that can serve as dinner all on. Cookbooks, such as The Practical Cook Book (c. ) contained recipes compiled by the Sisterhood of the West End Synagogue in New York City, featured dishes such as Lobster à la Newburg, Roast Beef with Yorkshire Pudding, and lebkuchen, as well as chapters devoted to Passover and menus for “Washington’s Birthday Luncheon.”.

The book does make Jerusalem look like a sun-soaked, harmonious haven of ancient foodways, although notes and essays convey the authors’ awareness that trying to contain both Arab and Jewish.

This year will see a lot of returns from your culinary favs (Mark Bittman, Asma Kahn, and more), as well as some debuts from celebrities like Tracy Morgan. Here are the best cookbooks. Get this from a library. The New York Times Jewish cookbook: more than traditional and contemporary recipes from around the world.

[Linda Amster;] -- A collection of nearly eight hundred recipes features dishes from around the world, including traditional favorites and modern variations of Jewish.

The updated version (seen here) has new charts, larger pictures, and a new section on smoothies. 5 Caribbean Vegan: Meat-Free, Egg-Free. However, this book from is the ultimate guide to creating child friendly meals with nothing but real wholesome ingredients.

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A documentary series based on the book is now streaming on Netflix. I am also one of five food columnists for the New York Times Magazine.

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