The New York Times Passover Cookbook
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The New York Times Passover Cookbook
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Author : Linda Amster
language : en
Publisher: Harper Collins
Release Date : 1999-02-17
The New York Times Passover Cookbook written by Linda Amster and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-02-17 with Cooking categories.
The classic book that has inspired Passover Seders for more than a decade 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. A special feature, the personal reflections of acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton about how Passover has enriched their lives, may become meaningful additions to your own Seder service. Dozens of delectable main-course choices for either meat or dairy meals are yours to enjoy—entrees like Jean-Georges' Baked Salmon with Basil Oil; or the Braised Moroccan-Style Lamb with Almonds, Prunes, and Dried Apricots; or a variety of roast chickens, classic and contemporary. For vegetables, consider the abundant selection of memorable side dishes: Carrot and Apple Tsimmes, Beet Crisps, Butternut Squash Ratatouille, and the Union Square Cafe's Matzoh Meal Polenta. And the book's dazzling array of desserts, from Gingered Figs to Passover Brownies, ensures that the festivities will end on a sweet note. The Seder is one of the most beloved and significant occasions of the Jewish year—let The New York Times Passover Cookbook help you make it as joyous as can be.
The New York Times Passover Cookbook
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Author : Linda Amster
language : en
Publisher:
Release Date : 1999
The New York Times Passover Cookbook written by Linda Amster and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Passover cooking categories.
The New York Times Passover Cookbook
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Author : Linda Amster
language : en
Publisher:
Release Date : 1999
The New York Times Passover Cookbook written by Linda Amster and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Formulas, recipes, etc categories.
A compendium of recipes for Passover covers all the favorites and taps the wisdom of Wolfgang Puck, Barbara Kafka, Joyce Goldstein, and other renowned food critics.
The New York Times Jewish Cookbook
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Author : Linda Amster
language : en
Publisher: Macmillan
Release Date : 2003-09-15
The New York Times Jewish Cookbook written by Linda Amster and has been published by Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-15 with Cooking categories.
A collection of nearly eight hundred recipes features dishes from around the world, including traditional favorites and modern variations of Jewish cuisine.
Saladish
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Author : Ilene Rosen
language : en
Publisher: Hachette UK
Release Date : 2018-03-20
Saladish written by Ilene Rosen and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-20 with Cooking categories.
Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking “Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
The 100 Most Jewish Foods
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Author : Alana Newhouse
language : en
Publisher: Hachette UK
Release Date : 2019-03-19
The 100 Most Jewish Foods written by Alana Newhouse and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-19 with Cooking categories.
“Your gift giving problems are now over—just stock up on The 100 Most Jewish Foods. . . . The appropriate gift for any occasion.” —Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The Salt With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
The Silver Palate Cookbook
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Author : Sheila Lukins
language : en
Publisher: Hachette UK
Release Date : 2007-04-20
The Silver Palate Cookbook written by Sheila Lukins and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-20 with Cooking categories.
"This is the book that changed the way America cooks."—Barbara Kafka The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again. This twenty-fifth anniversary edition is enriched with full-color photographs throughout.
The New York Times Country Weekend Cookbook
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Author : Linda Amster
language : en
Publisher: Macmillan
Release Date : 2007-05-15
The New York Times Country Weekend Cookbook written by Linda Amster and has been published by Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-15 with Cooking categories.
Like fireworks on the Fourth of July, relaxing country weekends are an American summertime tradition and no newspaper knows better how to enjoy them in style than The New York Times. For decades, its food pages have featured recipes perfect for leisurely get-away weekends. Now, many of the finest have been gathered by best-selling cookbook editor Linda Amster in The New York Times Country Weekend Cookbook, a collection that is sure to please every weekend wayfarer. Here are fresh and delectable dishes showcasing the best ingredients that local farm stands and markets have to offer, presented in chapters tailored to every aspect of a long weekend in the country or at the shore: -The Cocktail Hour -Quick Suppers After a Long Trip. -Breakfasts and Brunches to Start the Day -Lunches at the Beach, Near the Lake or on a Cool and Shady Back Porch -Dinner: The Main Event -A Visit to the Farm Stand -Back to the City From celebrated chefs and food writers like Thomas Keller, Eric Ripert, Mark Bittman, Daniel Boulud, Rick Bayless, Jean George Vongerichten and others comes a storehouse of wonderful weekend recipes: ginger chili shrimp; grilled pizza with a choice of mouthwatering toppings; sizzling porterhouse steak with herb salad; buttermilk roast chicken; corn on the cob with flavored butters; a simple and spectacular free-form fruit tart. There is even an essay by Lee Bailey, the man who some believe invented the country weekend, that accompanies the recipe for a favorite dish he served to guests before they left for home on Sunday. A selection of beverage suggestions -- everything from smoothies to teas to martinis -- rounds out this treasure trove for cooks. As a special bonus, a handy chart at the back of the book offers shortcuts to choosing the dishes that best fit your needs and schedule. The New York Times Country Weekend Cookbook is not only the must-have resource for your own country kitchen, but also the perfect gift for hosts from the Montauck to Malibu, the Berkshires to Big Sur, the Hudson Valley to the Napa Valley and every weekend getaway in between.
The New York Times Cooking No Recipe Recipes
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Author : Sam Sifton
language : en
Publisher: Ten Speed Press
Release Date : 2021-03-16
The New York Times Cooking No Recipe Recipes written by Sam Sifton and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-16 with Cooking categories.
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
The New Passover Menu
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Author : Paula Shoyer
language : en
Publisher: Union Square + ORM
Release Date : 2015-02-03
The New Passover Menu written by Paula Shoyer and has been published by Union Square + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-03 with Cooking categories.
Recipes both new and nostalgic to make the holiday more delicious, from the acclaimed author of The Kosher Baker! Passover is a celebration of freedom—and Paula Shoyer’s innovative Passover collection celebrates culinary freedom, while still honoring the holidays dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And don’t forget the desserts (many gluten-free) that are Shoyer’s speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious! Praise for The Kosher Baker “Outstanding . . . a can’t-miss collection.” —Publishers Weekly (starred review)