PDF Download The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, by Linda Amster

PDF Download The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, by Linda Amster

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The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, by Linda Amster

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Amazon.com Review

Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine. With more than 200 recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried, Egyptian dish--to Mississippi Praline Macaroons, a recipe that traveled with its originator from Vienna, Austria, to Natchez, Mississippi. Because the book includes recipes from both Ashkenazic and Sephardic traditions, editor Linda Amster notes that the ingredients in some recipes may not be acceptable to other communities (for example, the allspice in Claudia Roden's Matzoh-Meat Pie perfectly reflects its Arab-Jewish influences, but probably would be out of place on an Ashkenazic Passover menu). Through the years at the Times, many Passover recipes have come from accomplished home cooks in the New York area (such as Florence Aaron's Salmon and Egg Salad). More recently, however, the paper has given some star chefs a turn at the traditional Seder dishes, so you'll also find such gourmet delights as Jean-Georges Vongerichten's Beet Tartare, Paul Prudhomme's Veal Roast with Mango Sauce, Charlie Trotter's Carrot Consommé, and Maida Heatter's Chocolate Walnut Torte. In addition to the wealth of recipes, The New York Times Passover Cookbook features a thoughtful introduction on the meanings of the Passover ritual by Joan Nathan, author of the award-winning Jewish Cooking in America. Threaded through the book are four essays by Times critics and columnists Ruth Reichl, Mimi Sheraton, Molly O'Neill, and Howard G. Goldberg. Goldberg's informative piece on Kosher wines may cause you to put the sweet Manischewitz aside for a dryer Israeli Cabernet or a Californian Semillon. Whether you're looking for a classic apple-nut Haroseth or a fusion-cuisine Southwestern Tsimmes Stuffed in Anaheim Chiles, The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal. --Rebecca A. Staffel

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From Publishers Weekly

Passover is celebrated at the table with ritual words and food; this serious new collection does justice to both. And as Amster, a regular contributor to the New York Times food pages, points out, there's another tradition associated with Passover. Every year, home cooks eagerly await recipes, conforming with the holiday's dietary restrictions, published in the Times. The 175 recipes reprinted from cookbooks by the paper's well-known food writers, as well as by celebrated chefs, range from the traditional to the innovative and are drawn from European, Mediterranean and Middle Eastern traditions. Anne Rosenzwieg offers a haroseth recipe that uses rhubarb. The section on gefilte fish includes Wolfgang Puck's variation, served in cabbage leaves, and Barbara Kafka's version, prepared in the microwave. In addition, Amster imparts seven ways to roast a chicken, including Chicken Breasts with Green Olives and Tomatoes. Paul Prudhomme serves up his Veal Roast with Mango Sauce, a dish he prepared in Jerusalem in honor of the city's 3000th anniversary. Nathan's knowledgeable foreword describes dietary restrictions and offers definitions and explanations of the symbolism behind the food. Taken together, Amster has produced what may be the definitive word in Passover cookbooks, from recipes to the feelings evoked by sitting at a beautifully set, bountifully laden table. Copyright 1999 Reed Business Information, Inc.

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Product details

Hardcover: 352 pages

Publisher: William Morrow Cookbooks; 1 edition (February 23, 2010)

Language: English

ISBN-10: 0688155901

ISBN-13: 978-0688155902

Product Dimensions:

7.8 x 1 x 10 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

23 customer reviews

Amazon Best Sellers Rank:

#180,075 in Books (See Top 100 in Books)

I wish I had read the negative review about this cookbook and given a little more thought to the target audience of this book. I was online and bought a handful of different Passover recipe books, without agonizing too much over which one I should get. I was certainly not in the target audience.The up-side is that it has SOOOOO many recipes and from many different (famed and trendy) contributors. If you are a foodie, are serving foodies, or really care about impressing your guests with the dinner, then this is a great resource.But if you've just spent 2 weeks cleaning every niche and crevice of your home and kashering your kitchen and sleeping for about 3 hours a night (or maybe you're just a busy person and don't have the time), you might not want a cookbook that is filled with recipes that require about 10-20 ingredients -- especially when each ingredient may only affect the flavor subtly. Not everyone who is coming for Pesach dinner is going to have the palette to appreciate my killing myself over the meal -- especially when the invitees may very well include Uncle Max who just prefers gefilte fish out of a jar and bratty or picky kids who just want matzo ball soup and would cry if you try to do anything fancy or different to the matzo balls.Moreover, as another reviewer wrote, the kashrus standards of the recipes are not necessarily according to Orthodox levels. There are recipes in the book for making matza yourself, which isn't really recommended, especially since the whole point of Passover is to avoid leavening and you won't necessarily do that unless you bake the matzohs fast enough. But those were the only recipes that I found had flour in it. The book is pretty good otherwise about keeping things kosher.I happen to also love cookbooks with lots of color photos. This is not one of them. But to each his own. It does have a lovely section in the middle with a handful of photos of selected recipes.For like-minded people, I would recommend taking a look at Susie Fishbein's Passover cookbook (although those of you who have her Kosher by Design series may find some of the recipes repetitive) and Susan Friedland's Passover Table book.

This was a gift to an Italian Catholic friend who is a wonderful cook and has a daughter in law who is gluten intolerant. I thought that it would have flour free recipes or minimal flour recipes that she could use or adapt. She likes it because it's got recipes that are new to her and her family.

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.

This cookbook is so wonderful, so essential, I can't recommend it heartily enough. Perhaps my greatest endorsement is this: I really use these recipes THROUGHOUT THE YEAR, not just at Passover!I'm the type of cook who rarely makes the same dish more than once. Here, there are several recipes I make again and again. The cover recipe, Pot Roast with Red Wine and Onions, is reason enough to order this book. The matzoh balls I make every year from these pages and they are always easy, fluffy, and to die for.Another fantastic feature is the abundance of recipes for those "other" days of Passover--the in-between days when you're not going all out for a Seder meal but you still want something delicious.The contributors to this book are remarkable in their expertise and their diversity. Every Jewish cook should have this book!

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!

This cookbook is fantastic. Try the carrot souffle on page 110. It is delicious and has a unique texture. It is somewhat like carrot cake. However, the recipe doesn't tell you to turn it out of the pan, which you should do. Some of the recipes are difficult to make if you live in a community, as I do, that doesn't have a kosher butcher. Also, I wish that there were more simple recipes. I am struggling to satisfy my children during Passover, and this cookbook doesn't help much with that. Still, it is a great resource to have on hand.

I don't know that I would necessarily consider myself a foodie. I do thoroughly enjoy cooking and learning about different cultures through food. I am not of the Jewish faith. Yet when I saw this book on the shelf at the store I felt compelled to pick it up and take a look. The recipes contained within this volume intrigued me enough for the book to come home with me. I am fully aware that I do not understand the history nor the rules under which the recipes are created nor do I make any claims to be able to fully understand the importance of the holiday that is passover, yet as an introduction to the foods of the holiday and is traditions this book seems like a solid choice. Many of the recipes seem fairly straight forward and seem to be written in a way in which a kitchen hobbyist could easily discern and create the items featured. I did notice that this book isn't a one or two variant type of cookbook. Divided into topics this book features sometimes more than five different variations of the same basic recipe so that depending on who is being served and what ingredients one has on hand there is seemingly a version that anyone could create for their special gathering.

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Ebook Download Gold hunting in the Cascade Mountains

Ebook Download Gold hunting in the Cascade Mountains

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A Full And Complete History Of The Gold Discoveries In The Cascade Mountains; Notes Of Travel, With Incidents Of The Journey Through That Wild And Unbroken Region, Together With An Account Of The Red Men Who Dwell In That Lonely Abode Of Nature, Their Habits And Customs, Religion, Traditions, Etc.

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Product details

Hardcover: 46 pages

Publisher: Book Club of Washington (1991)

Language: English

ISBN-10: 0962995401

ISBN-13: 978-0962995408

Shipping Weight: 1 pounds

Average Customer Review:

5.0 out of 5 stars

1 customer review

Amazon Best Sellers Rank:

#16,216,160 in Books (See Top 100 in Books)

Six Northwest settlers set out to explore the Cowlitz river in search of gold. Based on a tip from a friend, a prospector could easily pan five dollars per day! While they found gold, it was too fine to pan and not the amounts fell far short of exploration. As a consolation, they set out to summit Mount Saint Helens, the infamous volcano in Washington that erupted in 1980. In 1860 it was considerably taller and unclimbed (though another claimed to have climbed it in 1853).This book is enjoyable from several points of view. As a climber and reader of climbing literature, I loved the adventure. As a naturalist, I loved the wonderful description of the landscape before "civilization." As a Washingtonian, I enjoyed the description of the Indians and regional history from the settler's perspective.Originally published as a pamphlet in 1861, only one known copy survives. It was republished by Yale in 1956 and again in 1991 by the Book Club of Washington. Both reprints were in quantities of 300.The only unfortunate is that this book is fairly short - only 46 pages plus preface and introduction - I wanted to read more. At least there were not any boring sections to endure. It is an enjoyable book from start to finish and a must read for anyone interested in Northwest prospecting, Northwest history, early mountaineering, or mountaineering adventures.

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Product details

File Size: 1172 KB

Print Length: 224 pages

Publisher: Rodale Books (February 14, 2017)

Publication Date: February 14, 2017

Sold by: Random House LLC

Language: English

ASIN: B01IIQQF38

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Amazon Best Sellers Rank:

#256,887 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

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Really have nothing against the author (she sounds sweet & authentic). I just did not care for the book. It seems like more of a daily journal than a book for others.

The author gave numerous situations when her guides led her to give specific details about an upcoming event such as” you are going to a baby in the future” but never tells the reader if that prediction came true.There were so many times that amazing, out of the blue: predictions or “facts” previously unknown to the client but she never gave any follow up. There is no way to know if those fantastical events actually unfolded or not. That’s a key part of this book that is missing.

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Free PDF From Mud Huts to Skyscrapers, by Christine Paxmann

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From School Library Journal

Gr 4-6-Budding architects are likely to spend hours poring over the gorgeous drawings and fascinating trivia in this large-format title. Beginning with the first man-made huts 400,000 years ago, the book takes readers on a journey through time, exploring well-known structures such as the pyramids, Hagia Sophia, Versailles, and the Guggenheim Museum. Each spread is dedicated to a single building; in addition to a detailed illustration of the structure, it also includes information about the architect, the architectural style, and/or definitions of particular details. For example, readers learn that Westminster Palace was made from limestone, which is easy to carve into elaborate, decorative formations, but it is also highly susceptible to air-pollution damage. Readers also learn about porticos, Doric columns, and other assorted aspects of a building's facade. The bullet-point style of the writing and detailed artwork invite browsing and repeated viewings; readers will also be inspired to look up photos of the actual buildings depicted in the illustrations. The back matter includes a detailed time line and an excellent glossary; the latter is especially important as there are a lot of unfamiliar terms here for young researchers. This title will pair nicely with David Macaulay's Castle (1977) and Cathedral (1973, both Houghton Mifflin), as well as Andrea Beaty's Iggy Peck, Architect (Abrams, 2007).-Laura Lutz, Pratt Institute, New York Cityα(c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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From Booklist

How about a historical overview of architectural styles mixed with a bit about each style’s time period and the people who lived there? Each two-page spread introduces a historical period through a short narrative about the architectural type, a specific architect, pictures of one or more buildings, and numbered explanations of various parts of the building(s). An asterisk indicates words included in the glossary. The subtitle of the book is misleading: the book shouldn’t be limited to children. It has plenty to offer young adults and adults who desire a brief glimpse at architecture and how styles have changed through the millennia. Besides the well-known architectural styles, readers learn about blobitecture and futuristic forms of eco-architecture. The time line at the end further explains each period, from before 10,000 BCE to today. The aforementioned glossary is thorough, though a thumbprint picture of each term would be helpful to keep readers from flipping back through pages. Grades 4-8. --J. B. Petty

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Product details

Age Range: 8 - 12 years

Grade Level: 3 - 7

Hardcover: 64 pages

Publisher: Prestel (September 25, 2012)

Language: English

ISBN-10: 3791371134

ISBN-13: 978-3791371139

Product Dimensions:

9.8 x 0.6 x 12.9 inches

Shipping Weight: 1.7 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#361,385 in Books (See Top 100 in Books)

After I bought the different kinds of ARCHEQUEST's "CULTURAL ARCHITECTURAL" BLOCK SETS ---- I started to build a library of ARCHITECTUAL~related themes of Books, and other Hands-on Materials . .. . W - A - A - A - H ~ H ~ H !!! Really wanting to excite every readers' MULTI~ Intelligences & Sensory*Motor Skills . .. .

I bought this for myself...the history of architecture for non-architecture majors. Lots of real world examples of buildings every passionate traveler should see.

I was looking for architecture books for my granddaughter. That is all she wanted for Christmas. This was a good child's version.

good read

a great review of architecture. i bought it for my gifted nine year-old with several other books on architecture and she loved it.

This book is a wonderful, visual timeline of living spaces for people through time. It starts with caves of the nomads and moves to present time of huge skyscrapers, and mentions famous buildings and architects.

Great illustrations of buildings through history. Nice timeline at the back of the book.

Perfect

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Free Download The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden

Free Download The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden

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The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden

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Product details

Hardcover: 256 pages

Publisher: Smithmark Pub; First edition. edition (May 1, 1997)

Language: English

ISBN-10: 0765194767

ISBN-13: 978-0765194763

Product Dimensions:

9.5 x 1 x 12 inches

Shipping Weight: 3.4 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

6 customer reviews

Amazon Best Sellers Rank:

#618,075 in Books (See Top 100 in Books)

I used to own this book as a teen and somehow lost it into adulthood. I couldn't find it until recently! Recipes can be pricy but they are amazing. I love the techniques and the detailed history.

If you're a chocoholic this book is perfect for you. Easy to follow recipes will put you in dreamland in no time :)

This is an overpriced book of untested recipes that are shamelessly recycled/exchanged from many other books by writers France, and McFadden without even changing the same dreary photo or bad recipe. Such books by this duo include:1. The cook's Encyclopedia of Chocolate2. Chocolate Fantasies3. Chocolate Ecstacy4. Chocolate Cooking with the Worlds BestThis would not be such a bad thing, except the recipes in these author's books will rarely look as good as the pictures, and with the untested mishmash of ingredients, will not taste anywhere as good as they look.The creations are made by professional food stylists, who sometimes add a bit more than is in the recipes...that's your first warning.If you go so far as to bake or otherwise create these, you will have your 2nd and last warning...and then it's too late...Keep looking on Amazon, and buy a book from someone who isn't out to make 20 books from the same 200 barely tested or completely untested recipes.Be happy with your cooking, and try instead such goodies as:Art of Chocolate by GonzalezTruffles, Candies, and Confections by Carole BloomChocolate Obsession by Michael RecchiutiPure Chocolate: Divine Desserts by Fran BigelowBittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich

I was not happy when I started reading this book. The key to this book is the word "encyclopedia", and the absence of the word "cookbook" in the title. As a glossy coffee table book, it is barely adequate; as a cookbook full of chocolate recipes, it is worthless. Much of the material in this book has been recycled from an equally reprehensible book "Chocolate Ecstasy".The first part of this book is a rather standard (and forgettable) regurgitation about chocolate: history, processing, taste, commercial brands, and physiology. By and large, this is standard material cribbed mostly from other books. It only has value if you have not read other books about chocolate.If you approach this book as a coffee table book full of glossy, beautiful pictures, it is not all that good. Many pictures (perhaps up to 1/3, but I did not really count) are of poor quality and have a rust-colored tinge to them (whether this is from the printing, badly lit photos, or whatever, I do not know).The recipes are so short and inadequate as to be laughable. Many complex, difficult recipes are casually tossed off in half a dozen sentences. The recipe instructions seemed to have been carefully edited down to make sure that each recipe plus photos takes up exactly one page (heaven forbid should a recipe occupy 2 pages). The mistakes, errors, and editorial inconsistencies are so numerous as to be not worth listing here (for example, there is no such thing as a "33 x 13 x 9-inch jelly roll pan", or a "30 x 12 x 8 inch jelly roll pan"). The recipes clearly have not been through a test kitchen, and the author uses a bewildering array of non-standard baking pans (unless these, too, are typographical errors; with this book, it is hard to be sure).If you are curious about how those elegant chocolate desserts are created, then this book will satisfy your curiosity. Every recipe starts with a picture (something I wish more cookbooks about chocolate would emulate), gives you the ingredients, and a rough description about the steps involved to make it.If you want good recipes that you can do in your home kitchen, look elsewhere. The rating I give is as a coffee table book, not as a cookbook; as a cookbook, I would give a much lower rating. The kindest thing I can think of to say about this book is that it is a fairly interesting collection of recipes that will have you rifling through your other chocolate cookbooks, looking for a similar recipe.

Christine McFadden and Christine France have presented a stunning book that is both encyclopedia and cookbook. "The History of Chocolate," "Cultivation and Processing," and "Taste, Quality and Presentation" are all lushly illustrated. "A World of Chocolate" takes us around the globe with a historical tour of the major chocolate producers. After we've returned to the U.S., we're treated to a discussion of the physiology and psychology of chocolate. (If you haven't already gone and gotten a piece to munch on as you read through this, your will is a lot stronger than mine!)Or you can just skip to the recipes! Each is accompanied by a full-color photograph of the finished treat. Categories range from "chilled chocolate desserts" to "hot cakes," from "novelty cakes" to "tarts, pies, and cheesecakes." My favorite recipes for brownies are in this book under "little cakes, slices and bars." There are even a few vegan recipes! If you are a chocoholic or know someone who is, you need this book even more than you need a bar of 75% Swiss dark!You can find this and other cookbook reviews at [...]

I got this book many years ago, and I find it pretty good. I like that there are many different types of recipes, cakes, desserts, cookies, truffles and more.It also includes a nice chapter on the history of chocolate as well as some basic techniques such as tempering and making chocolate leaves.I have not have any problems following any of the recipes I have tried, and they do not seem untested to me, and not that hard to follow either. The only issue I have is the use of self raising flour, you have to convert that if you are using regular flour. The recipes have both metric, imperial and US measurements, and I definitely recommend using the metric ones as they are by weight.

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The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden PDF

The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden PDF

The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden PDF

The Ultimate Encyclopedia of Chocolate: With over 200 Recipes, by Christine McFadden PDF

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