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

About this book

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.