The Passover Gourmet

Rating:
Summary: A beautiful and easy to use Passover cookbook.
Review: Nira Rousso has accomplished putting together a delectable array of recipes on glossy paper with fantastic photgraphs of almost every recipe. Each mouthwatering entry comes with some interesting history of origin of the recipe followed by easy to read and understand instructions. No Jewish kitchen should be without it!

Rating:
Summary: The Passover Gourmet
Review: The recipes and history included with them are excellent. My friends rave about the taste, quality, ease in preparation and wanted to know where I got the book. It can be used all year not just for Pesach time.

Rating:
Summary: The Passover Gourmet
Review: The recipes and history included with them are excellent. My friends rave about the taste, quality, ease in preparation and wanted to know where I got the book. It can be used all year not just for Pesach time.

Rating:
Summary: Worth seeking out
Review: This cookbook contains over 100 kosher-for-Passover recipes from all over the world, so nearly everyone will find some familiar and many unusual recipes. Most recipes are preceded by notes about their origin, and nearly all are accompanied by beautiful, full-page color photos. I turn to this book whenever I want to make something out of the ordinary and have generally had excellent success, though there have been occasional duds. A few recipes include legumes, which are used by Sephardic but not Ashkenazic Jews during Passover; if you follow Ashkenazic tradition, be sure to read the ingredient lists carefully.

Rating:
Summary: Worth seeking out
Review: This cookbook contains over 100 kosher-for-Passover recipes from all over the world, so nearly everyone will find some familiar and many unusual recipes. Most recipes are preceded by notes about their origin, and nearly all are accompanied by beautiful, full-page color photos. I turn to this book whenever I want to make something out of the ordinary and have generally had excellent success, though there have been occasional duds. A few recipes include legumes, which are used by Sephardic but not Ashkenazic Jews during Passover; if you follow Ashkenazic tradition, be sure to read the ingredient lists carefully.