The New York Times Jewish Cookbook

More Than 825 Traditional and Contemporary Recipes from Around the World

Edited by Linda Amster; Introduction by Mimi Sheraton

St. Martin's Press

Download Image Edited by Linda Amster; Introduction by Mimi Sheraton The New York Times Jewish Cookbook

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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.

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Linda Amster

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About the Author

Edited by Linda Amster; Introduction by Mimi Sheraton

Linda Amster is manager of news research at The New York Times and the editor of The New York Times Passover Cookbook.

Mimi Sharaton is one of the country's best known food writers and experts on Jewish cooking. She is the author of several successful food books, including From My Mother's Kitchen and, most recently, The Bialy Eaters: The Story of a Bread and a Lost World. She is also a former restaurant critic of The New York Times, where her articles on food appear frequently.

Linda Amster

Linda Amster

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Available Formats and Book Details

The New York Times Jewish Cookbook
More Than 825 Traditional and Contemporary Recipes from Around the World
Edited by Linda Amster; Introduction by Mimi Sheraton

Hardcover

Hardcover
St. Martin's Press
September 2003
Hardcover
ISBN: 9780312290931
ISBN10: 0312290934
7 1/2 x 9 1/8 inches, 640 pages
$40.00
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St. Martin's Press

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