Franklin

The New York Times Passover Cookbook : more than 200 holiday recipes from top chefs and writers / edited by Linda Amster.

Other Title:
Passover cookbook
Edition:
First Edition
Publication:
New York : William Morrow and Company, Inc., ©1999.
Format/Description:
Book
xxii, 328, [2] pages, [16] pages of color plates : color illustrations ; 24 cm
Subjects:
Passover cooking.
Passover cooking.
Form/Genre:
Cookbooks.
Place of Publication:
United States New York (State) New York (City)
Summary:
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.
Contents:
Preface / by Linda Amster
Introduction: Observing Passover / by Joan Nathan
Haroseth
Geflite Fish and Horseradish: Classic, variations, alternatives
Epiphany in a Charleston Garden / by Ruth Reichl
Appetizers: Chopped liver and other starters
All Manner of Soups and Matzoh Balls
From Matzoh and Eggs ...
Main Dish Fish
Blessings of Food and Family: a Passover memoir / by Mimi Sheraton
Roast Chicken and More
Brisket and Beyond
Making a Tsimmes-and Other Vegetable Dishes
Lessons of a Passover Pupil / by Molly O'Neill
Before the Afikomen: Desserts and sweets
Fruit of the Vine / by Howard G. Goldberg.
Notes:
"Book design by Bonni Leon-Berman."
Includes bibliographical references (pages 314-315) and index.
Local notes:
Kislak Center Culinary Collection copy presented to the Penn Libraries by Martin Kaminer, 2019.
Culinary Collection copy: dustjacket retained.
Penn Provenance:
Kaminer, Martin (donor) (Culinary Collection copy)
Penn Chronology:
1999
Contributor:
Amster, Linda, editor.
Culinary Collection (University of Pennsylvania)
ISBN:
0688155901 :
9780688155902
OCLC:
39713293
Loading...
Location Notes Your Loan Policy
Description Status Barcode Your Loan Policy