Rating: 
Summary: A splendid addition to anyone's collection of cookbooks
Review: Cooks know that we measure our lives by memorable meals. Years after the event, the scent of food can evoke wonderful recollections of joyful times with family and friends. These lovely sentiments come booming through in The New York Times Passover Cookbook, a definitive work that is accessible for cooks, a reliable source for students of the culinary arts, and a pleasing experience for those of us who enjoy eating more than preparing food. These recipes (Oy! Such food!) may enrich and add some variation to the Passover Seder. The list of delicious dishes is too long to mention here, but many cry to be tasted. For example, there's Andre Balog's Chichen With Fresh Herbs and 40 Cloves of Garlic. That, surely, beats the dried out turkey (recipe not included) so common at many Seders. Responsible for the book's content, Editor Linda Amster should be congratulated on three counts. First, the list of recipes covers the full spectrum from Alaskan halibut and salmon gefilte fish terrine to Yemenite haroseth. Second, in addition to Amster's preface and Joan Nathan's introduction, the book's short essays by Ruth Reichl, Mimi Sheraton, Molly O'Neill and Howard Goldberg add depth, insight and humor to this exceptional volume. Third, and finally, the bibliography and list of permissions display a dazzling array of talented cooks whose imagination, creativity and skill contribute to this splendid addition to anyone's collection of cookbooks.
Rating: 
Summary: Chad Gadya? Who knows one? Who knows 175 recipes!
Review: Each year, thousands of readers of The New York Times await a Wednesday "Dining In / Dining Out (DiDo)" section that appears in the week or so preceding the Jewish holiday of Passover. They want to read about time-honored / traditional and updated / newer holiday recipes that give one a taste of the holiday, conform to dietary rules, and provide a aura of rebirth and freedom. Linda Amster, a DiDo section regular, has compiled the most exciting recipes in this Passover Cookbook; sure to become a classic. Had she only included Wolfgang Puck's Los Angeles seder recipes... "Dayenu," it would have been enough. Had she only then added Paul Prudhommes Pesach veal roast... "Dayenu," that too would have been enough to make this worthwhile. And what about Anne Rosenzweig recipe for haroseth? "Dayenu." We get 175 recipes. They are all in this book. I doubt that I will ever prepare a tenth of the recipes in the book, yet it is an exciting read none the less.
Rating:
Summary: Chad Gadya? Who knows one? Who knows 175 recipes!
Review: Each year, thousands of readers of The New York Times await a Wednesday "Dining In / Dining Out (DiDo)" section that appears in the week or so preceding the Jewish holiday of Passover. They want to read about time-honored / traditional and updated / newer holiday recipes that give one a taste of the holiday, conform to dietary rules, and provide a aura of rebirth and freedom. Linda Amster, a DiDo section regular, has compiled the most exciting recipes in this Passover Cookbook; sure to become a classic. Had she only included Wolfgang Puck's Los Angeles seder recipes... "Dayenu," it would have been enough. Had she only then added Paul Prudhommes Pesach veal roast... "Dayenu," that too would have been enough to make this worthwhile. And what about Anne Rosenzweig recipe for haroseth? "Dayenu." We get 175 recipes. They are all in this book. I doubt that I will ever prepare a tenth of the recipes in the book, yet it is an exciting read none the less.
Rating:
Summary: Best Passover Cookbook Ever!
Review: Every year I buy a new Passover cookbook to add variety to the Seders. This is the Best One Yet! The commentaries are delightful to read and the recipes I am cooking today smell wonderful. Because you know who submitted each recipe, there is a sense of family unlike most cookbooks.I can't wait to serve my family! This has become my favorite Passover collection!
Rating:
Summary: Favorite Passover Cookbook
Review: I am a definite "foodie", and an Orthodox Jew. I'm always looking for new recipes to try out. I frequently take out cookbooks from local libraries to try them out, and purchase the most useful ones. There is a definite dearth of good Kosher for Passover cookbooks, so I was thrilled to find this one last year.I am buying this one today. This is not a cookbook for beginners, but all the recipes I tried were worth the effort, and were delicious. I can't wait to try some more recipes this year. It's so nice to find some recipes for Passover that are not the usual chicken/potatoes combo. There are also many recipes to use year round. I would also like to answer the person who said the this cookbook is not for any Orthodox Jews. He/she forgot that there are many type of Orthodox Jews. If you do not eat gebrokts (a mixture of matza meal & liquid) during all but the last day of Pesach, then there are some recipes that you will not be able to use. If your tradition (minhag) is to peel all fruits and vegetables, go ahead. You think the NY Times writers are chasidish??? Please! You can get many kosher for Passover for cookbooks with recipes from your community. Please remember that your type of Yiddishkeit is not the only one. There are many Orthodox Jews who will not have problems with any recipes in this cookbook. And again, there are still many good recipes in this cookbook, even if you don't eat gebrokts.
Rating: 
Summary: totally not for orthodox cooks
Review: I am terribly sorry to have to write this, but the author of the book is obviously not orthodox. Most of the recipes use matzoh meal and one even had FLOUR!! Orthodox jews don't use matzoh meal, or any vegetables that cannot be peeled. We don't use spinach, strawberries,etc., or matzoh for cooking or baking. We use potato starch for baking. It can't be used in the same quantity of flour because it's much thicker. There wasn't one single recipe using potato starch! For me, this cookbook is useless.
Rating:
Summary: excellent recipes for a hard to cook for holiday
Review: I enjoyed this passover cookbook very much. Larry Bain's Charoset rececipe is delicious. Joyce Goldstein's pickled salmon and cornish hen recipes are a must!
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Summary: Welcome and refreshing new ideas for passover
Review: I enjoyed this passover cookbook very much. Larry Bain's Charoset recipe is delicious. Joyce Goldstein's pickled salmon and cornish hen recipes are a must!
Rating:
Summary: excellent recipes for a hard to cook for holiday
Review: I enjoyed this passover cookbook very much. Larry Bain's Charoset rececipe is delicious. Joyce Goldstein's pickled salmon and cornish hen recipes are a must!
Rating:
Summary: excellent recipes for a hard to cook for holiday
Review: I enjoyed this passover cookbook very much. Larry Bain's Charoset recipe is delicious. Joyce Goldstein's pickled salmon and cornish hen recipes are a must!
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