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.
Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter. Editor Linda Amster has organized chapters to cover every course. Delicious recipes include both traditional favorites and variations that update the classics with a contemporary twist. All recipes are kosher and includes dishes from dozens of well-known writers and chefs such as Ms. Sheraton, Alain Ducasse, Joan Nathan, Paula Wolfert, Daniel Boulud, and Wolfgang Puck.