New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Average customer rating:

Delicious food from a fascinating culture

A must have

Brilliant book on how to make the best food in the world !

A visual treat

This is my favorite of all Cookbooks

New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Najmieh Batmanglij
Manufacturer: Mage Publishers
ProductGroup: Book
Binding: Hardcover

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ASIN: 0934211345

Customer Reviews:

Delicious food from a fascinating culture.......2007-10-06

This book is an enthralling combination of recipes, culture and history. It is more than merely a cookbook. It offers a glimpse into the vibrant culture of this fascinating part of the world. The recipes are diverse and well-categorized. Though not every dish is photographed, the pictures are gorgeous, with traditional displays. Delightful!

A must have.......2007-08-04

As a Persian who loves to cook (and eat), I enjoyed this book so much. I have been a fan of cooking and consuming Persian delicacies my whole life, whether in the US or Iran. Batmanglij provides authentic recipes that are not too complex for the novice in a Persian kitchen. Her descriptions of Persian customs and their deep and intricate meanings are very helpful and insightful for those wishing to broaden their knowledge of a fascinating culture. I especially enjoyed her wedding description, because it is still done that way! The pictures are really a work of art; anyone who has ate Persian food knows presentation is everything and the layout Batmanglij displays is simply breathtaking. What I loved most about this book is that it is a great conversation starter! I discovered dishes I have never heard of and wound up asking my relatives in Iran about them. I have used this book not only for cooking, but referenced it for research papers, and given it to many people as gifts. If you buy this book, it will be the only book you need in your kitchen to create a true Persian feast. Noosh e Joon!

Brilliant book on how to make the best food in the world !.......2007-03-10

This book is well written, recipes are well documented, and easy to cater for and follow. This cuisine is indeed timeconsuming but ever so rewarding, results are always VERY impressive ! Lots and lots of compliments to the chef, which, of course translate to compliments to the authors of this amzingly useful, practical, informative and also beautiful book.
Having tasted it a few times at a friends' place, I decided that this must be the best and most beautiful cuisine in the world. Since I have no Iranian roots or relationships the cultural references and poetry are a nice addition. And now, I can also add that there is intense pleasure in taking lots of time for the preparation of these gorgeous dishes.

A visual treat.......2007-02-06

This book is visually stunning....and the recipes produce delicious dishes. Any serious cook must have a copy.

This is my favorite of all Cookbooks.......2007-01-11

I love this book. After using it for two years I bought one for each of my sisters, and for a few friends. Everyone loves it. The food is always healthy, the flavors are distinct and the recipes are very easy to follow. Nush-e-jan! -liese

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

Average customer rating:

Great for traditional Ashkenazie recipes
In response to the comment below titled "totally not for orthodox cooks"
An absolute necessity if you ever prepare a seder meal!
great book
Favorite Passover Cookbook

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers
Linda Amster
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
Passover Desserts
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Passover Seders Made Simple

ASIN: 0688155901

Amazon.com

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

Book Description

More Than 200 Holiday Recipes from Top Chefs and Writers

At last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from Times articles spanning almost fifty years, The New York Times Passover Cookbook represents Jewish cuisine from all over the world.

It contains family recipes that have been passed down for generations as well as innovative kosher cuisine from such celebrated chefs as Wolfgang Puck and Alice Waters. Acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton have all contributed essays on the different ways that the Passover experience has enriched their lives.

Recipes from Craig Claiborne, Mimi Sheraton, Molly O'Neill, Marian Burros, and Florence Fabricant are also included, allowing the reader to see -- and taste! -- how the experts at The New York Times cook for Passover.

With dozens of fantastic main-course dishes for both meat and dairy meals, you'll have a tough time deciding between the Shad with Pineapple-Rhubarb Salsa and the Braised Moroccan-Style Lamb with Almonds, Prunes and Dried Apricots. Maybe this year your guests will savor a traditional dish like Chicken with Fresh Herbs and 40 Cloves of Garlic -- or perhaps something different, like Southwestern Blackened and Braised Brisket of Beef or Paul Prudhomme's Veal Roast with Mango Sauce. The chapter on Vegetables and Salads contains an ample selection of memorable side dishes: Carrot and Apple Tsimmes, Butternut Squash Ratatouille, the Union Square Cafis Matzoh Meal Polenta, and Beet Crisps are just a few of the flavorful recipes you'll want to enjoy all year round.

Customer Reviews:

Great for traditional Ashkenazie recipes.......2007-05-16

This cookebook has many variations of the Ashkenazic Jewish classics - chicken soup, tzimmes, brisket, gefilte fish and charoset. Many of them are excellent, but the cookbook is thin on recipes for other varieties of food. All in all, this is a good niche category cookbook.

In response to the comment below titled "totally not for orthodox cooks".......2006-01-30

I am ultra-Orthodox (Chareidi) and I DO use matzo meal on Pesach. You are right that some will not, but the rest will. And as for vegetables that cannot be pealed, of course we use them! Even if we want to be extra makbid (strict), we can always use the Bodek kind (already checked for bugs).
Anyway, I really didn't buy or ever use this book (yet), so I do not know if it really deserves 5 stars.

An absolute necessity if you ever prepare a seder meal!.......2003-11-12

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!

great book.......2003-04-18

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.

Favorite Passover Cookbook.......2003-03-10

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.

New York Times Cookbook
Average customer rating:

Don't Lose This Cookbook!

the best

One of my top 5 cookbooks.

Go for the 1961 Edition

One of the Best

New York Times Cookbook
Craig Claiborne
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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ASIN: 0060160101

Book Description

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

Customer Reviews:

Don't Lose This Cookbook!.......2007-07-25

Several years ago, I went on a cleaning spree and ditched my falling apart copy of the New York Times Cookbook. What a mistake! It is the most wonderful cookbook I've ever used. Unfortunately, I couldn't recall the title (hard to believe), and have been without this gem for too long. Thanks to the Amazon "Look Inside," I was able to read the index and identify my old friend. I can't wait to try the Madras Chicken Curry and Kung Pao Shrimp with Cashews again. Try this book for yourself - you'll want to hold on to this one!

the best.......2007-07-21

This is the one greatest cookbook I have ever owned. There is nothing in it that doesn't come out perfectly! I had lost my copy in moving, and purchased it again. Try the Cod Provencal, even you hate anchovies!

One of my top 5 cookbooks........2007-07-08

This book is full of recipes that aren't difficult to make.

I own more than 300 cookbooks, and this one is used all the time by me.

There are NO PHOTOS, which is fine by me. I don't need photos to cook.

Every single thing I have made from this book comes out AMAZINGLY good.

NYT also made an international cookbook. The two together are a lovely gift....such a practical book.

Go for the 1961 Edition.......2007-04-18

I picked up a copy of his 1961 cookbook at a used book show. I previously had some of the updated editions but I honestly did not care for them (gave them back to the book show). When I found this edition, I was quickly turning the pages and finding so many recipes I wanted to try. Many are rather quaint but staples that everyone should have if you yearn for recipes that your mother or grandmother may have made such as salsbury steak, beef stroganoff, chicken Kiev and so on. This is a book I use over and over again. Look for the original, it's still the best.

One of the Best.......2006-05-24

I have owned this cookbook for a number of years and out of all my cookbooks it is my most used one. I know that anytime I make any recipe in this book, it will be excellent and have no hesitation making a recipe the first time for guests. The recipes are basic yet at the same time are not. They are all excellent. A must have cookbook in a person's collection.

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

Average customer rating:

L. Schler
Not Worth The Price!
A Great Big Collection of Published Recipes. Nothing Else
vicarious weight gain

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen

ASIN: 0312290934

Book Description

From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. Featuring nearly 800 well-tested recipes, this collection includes in-flu-ences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It celebrates the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, provides introductions to the book as well as to each chapter. Editor Linda Amster organizes chapters to cover every course from appetizers to desserts. Delicious recipes include both tradi-tional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as Ms. Sheraton, Alain Ducasse, Joan Nathan, Claudia Roden, Daniel Boulud, and Wolfgang Puck.

Customer Reviews:

L. Schler.......2007-01-10

Fabulous, I've tried a number of recipes all have been a hit. I highly recommend this cookbook.

Not Worth The Price!.......2006-05-03

I just got the book today it has tons of recipes I am just disappointed that there are no pictures in the book. The recipes are great reminding me back to the day of childhood.But I found many other Jewish cook books with these same recipes in them at cheaper price with pictures! Look around for other Jewish cookbooks on amazon. You will find a few. Unfortunately I did that after I bought this expensive book when I found out this has not 1 picture in it. This Cookbook is expensive and for the price it should at least have pictures. I rate it 3 stars but I accidentally hit the 4 star rating.

A Great Big Collection of Published Recipes. Nothing Else.......2004-01-05

The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.

This is not an unworthy book. It sort of reminds me of the old Palgraveýs Golden Treasury of English Poetry, which collected works according to little rhyme or reason, except that the authors were English and wrote in English.

This book has three things going for it.

First is its size. With 825 recipes, someone looking for a recipe to accomplish a particular objective within the kosher rules, they have a good chance of finding one.

Second is the fact that all recipes have been published, but not all have been published in the pages of the New York Times. Some come from recently published books such as Marcus Samuelsonýs ýAquavitý. This means that each one has been editorially reviewed by one or more of professional editorial eyes.

Third is the obvious love and care with which the editor(s) have assembled the material. The introductory essays by Mimi Sheraton and Joan Nathan are informative and endearing.

Unfortunately, all sense of cohesiveness stops on the first page of Appetizer recipes. There is no trace of any scholarship which would help sort out the recipes by whether the originating tradition was, for example Ashkanazy or Sephardic.

The Chapters dividing the recipes are:

Appetizers
Soups
Fish
Poultry
Meat
Vegetables
Grains, Legumes, and Pasta
Salads
Light Fare for Brunch and Lunch
Trimmings, Savory and Sweet
Breads, Rolls, Bagels, and Matzohs
Desserts

There is no sense in which Jewish traditional food forms a cuisine in the same sense that Morocco or Turkey or Iran have a distinctive cuisine. Jewish food is an overlay on the existing cuisine of the region.

This is a very worthy book if you have few cookbooks and are in need of a more diverse selection of kosher recipes. It is interesting that there is no statement in the book saying that the validity of the kosher nature of the recipes has not been certified by any rabbinical authority. And note that a kosher recipe can easily be made non-kosher by using non-kosher ingredients. A reasonable price for a lot of recipes. If you want a more measured look at Jewish Cooking, check out Claudia Roden's book on the subject and her book on Middle Eastern food.

vicarious weight gain.......2003-09-07

I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in "American Kosher" cookbooks.

It's failure, however, is one of overload, both in many of the recipies themselves, and in the number of inclusions. It gives insufficient weight to weight itself!! With so many of its readers and users in the constant battle of the waistline (and tushline), it provides little encouragement to minimalists and moderationists (new word, coined this morning).

Best read during the 2 hour break in services on Yom Kippur

The New York Times International Cookbook
Average customer rating:

The greatest cookbook ever!

Fabulous!

Outstanding! The world's best cookbook.

Fantastic. All recipes consistently good.

The New York Times International Cookbook
Craig Claiborne
Manufacturer: Harpercollins
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
International | Regional & International | Cooking, Food & Wine | Subjects | Books
ASIN: 0060163984

Customer Reviews:

The greatest cookbook ever!.......2003-08-18

I am a cooking enthusiast, and have a very extensive collection of cookbooks. This book has been my absolute favorite for over a decade. This is the most useful cookbook I have ever owned. The number of recipies is incredible, and include plenty to keep the novice cook or professional level chef busy. Craig Claiborne is extremely reliable in providing recipies that work perfectly. Unusual ingredients are rarely required. There are many very unique recipies I have never seen variations of anywhere else that taste absolutely heavenly. Many different nationalities are covered. This cookbook is pure gold, and is the greatest cookbook ever written. This is far and above the most valuable cookbook in my collection.

Fabulous!.......2003-02-19

That's the word for this cookbook. Every recipe I have attempted has been a winner the first time prepared. The meals I have presented from this cookbook have pleased some very tough critics.

Outstanding! The world's best cookbook........1999-06-21

We have lived or visited all over the world, and we have eaten some fantastic meals. This book tells you how to prepare the best of these meals, and they taste just like they did overseas. Every recipe results in the best meal you've ever tasted. Why this book is out of print is a total mystery to me. When we can find a copy, we give them as presents (normally to newlyweds), and we always get rave reviews. One problem: the recipes are time consuming--not many recipes lend themselves to after-work quickie meals. But if you have the time, the food is incredible!

Fantastic. All recipes consistently good........1998-07-20

This book has been my guide to international cooking for at least 15 years. I use it continually. Many of my family's favorites are from this book.

The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times

Average customer rating:

Very Good source of lots of standard fish recipes.
Why did I leave this book on my sehfl for so long?
Breath-taking delicious book of recipes and hints
The New York Times Seafood Cookbook: More Than 250 Recipes C

The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times

Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover

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ASIN: 0312312318

Amazon.com

Over the years, New York Times cookbooks have won fans for their wide and winning recipe range. The New York Times Seafood Cookbook, edited by New York Times food writer Florence Fabricant, upholds the tradition, offering more than 250 recipes for nearly 100 kinds of fish and shellfish, presented alphabetically, from anchovies and barnacles to squid and yellowtail tuna. Additional chapters treat caviar and smoked fish and mixed seafood dishes, such as bouillabaisse, gumbos, and noodle preparations. The recipes come from contributors including chefs Mario Batali, Tom Colicchio, Nobuyuki Matsuhisa, and Fabricant herself.

From a vast recipe selection, dishes like Malaysian-Style Ginger Crab with Chile Sauce, Saucy Scallops with Spicy Bacon Corn Relish, and Roasted Cod with Niçoise Vinaigrette typify the "modern" dishes, while Corn and Lobster Chowder, Southern Fried Catfish and Hushpuppies, and a particularly nice seafood paella, exemplify more traditional fare. This is food that works for many occasions and that most readers can prepare pleasurably. Particularly useful, however, is the book's introductory material, which presents a wide range of topics--on today's expanded seafood market, environmental concerns, and acquaculture, among them--in concise, up-to-the-minute form. The usual rules concerning shopping, portion size, cooking techniques and the like are here too, but receive particularly sensible attention. (The wise shopper, says Fabricant, knows how to substitute one species for another when the market lacks a planned-on choice, finding substitutes that behave similarly in the pan to unavailable types.) The book's alphabetical organization (each entry also features a species "profile") allows readers to find specific information without hunting. Illustrated with color photos, the book offers truly useful information as well as that wide recipe range, as welcome now as ever. --Arthur Boehm

Book Description

From the renowned food pages of The New York Times comes this authoritative, varied, and delicious seafood cook-book. Featuring more than 250 recipes for nearly 100 kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses, along with essential techniques for poaching, steaming, roasting, frying, sauting, braising, and making stocks and sauces. Shopping tips are also included, along with sixteen pages of stunning photographs. Recipes come from the Times's veteran food writers, as well as Mario Batali, Tom Colicchio, Dave Pasternack, Mark Militello, Nobuyuki Matsuhisa, and other top chefs. Ranging from simple to sublime, recipes include: -Oysters with Asian Dipping Sauce -Malaysian-Style Ginger Crab with Chili Sauce -Red Snapper with White Asparagus -Smoked Eel with Warm Potato Salad -Classic Fish Chowders -Bouillabaisse -and many more.

Customer Reviews:

Very Good source of lots of standard fish recipes........2007-03-03

`The New York Times Seafood Cookbook', edited by Florence Fabricant, is easy to dismiss, as I was about to do when I saw the absence of any photographs and the thin material on general technique. This is especially true since there are so many excellent fish cookbooks available today, ranging from the concise, such as Mark Bittman's `Fish' and `James Beard's New Fish Cookery' to the profusely illustrated `Rick Stein's Complete Seafood' and the authoritative `Fish & Shellfish' from James Peterson, not to mention Alan Davidson's encyclopedic three volumes on fish of the Mediterranean, the North Atlantic, and Southeast Asia.

In spite of all this competition, our trusty newspaper of record has given us a very nice reference for many of the world's standard fish dishes. The book is comprised almost entirely of recipes published in `The New York Times' culinary columns over the last 40 years, with Times staffer contributions from the likes of Craig Claiborne, Pierre Franey, Mark Bittman, Amanda Hesser, Marian Borros, and a great many from Ms. Fabricant herself. There is also a special treat in the form of sidebar articles by the Times reporter extraordinare, R. W. Appel who, like so many other mainstream newspaper writers, most famously including H. L. Mencken, wrote more than a few articles on culinary matters.

The remaining recipes and articles have been contributed by a long list of famous chefs and culinary writers. One surprise is to find so many done by the team of Chris Schlesinger and John Willoughby, most famous for their books on cooking meat, especially on the grill. Behind these, there several from Jacques Pepin, plus a smattering (one or two each) of recipes from Mario Batali, Tom Colicchio, Eric Ripert, Thomas Keller, Dave Pasternack, Mark Militello, and Nobu Matsuhisa.

As with so many books of this type, it is first divided into fin fish and shellfish chapters, further divided by species (or genus) of critter. Added to the recipes about particular beasts, there are very nice summary articles on fish cooking technique. These general articles tend to be oriented toward the experienced cook, due to the total absence of photographs. The whole tone of the book is addressed to someone who knows their way around the kitchen, as when the description of a `buerre blanc' takes just a few sentences, while the recipe fills over two pages in James Patterson's great text, `Sauces'.

While there are several very nice sidebars, the book is not overly chatty. The headnotes, when they appear, tend to be pretty terse.

One may think that the book may be just a bit dated, as it obviously contains material going back close to 30 years. And, some sidebars are dated, such as when the article on salmon says that farmed salmon has depressed the price of wild salmon. This is certainly no longer true, and it may have been wise for a copy editor to footnote these out of date statements. On the other hand, virtually all cooking advice is quite reliable. For example, while James Beard proclaimed the well-publicized Canadian research findings of cooking all fish for 10 minutes per inch of thickness, this book warns us that this is quite unreliable, and can lead to overcooked fish. Of course, it accurately points out that the entire American culinary world is especially careful to not overcook fish these days.

As I cited above, the primary virtue of the book is that it includes articles for many standard fish dishes, such as bouillabaisse, cioppino, blackened catfish, shrimp cocktail, clam chowder, gravlax, frutti de mare, Cobb salad, and nine (9) variations on mayonnaise as used in seafood dishes. In fact, the book has such an authoritative feel about it that it makes me feel much more at home with seemingly autre ingredients such as eels and bottarga.

Even though there are lots of standards, there are also lots of less common dishes, which prompt us to work with seafood in many more interesting ways. Of course, the very best thing about fish dishes is that they are almost generally quick and relatively easy, even the ones with the very long ingredient lists, such as bouillabaisse and cioppino.

If one wants a good general fish cookbook, one could do much worse than relying on this one, especially if you know your way around the kitchen. What is especially nice is the fact that it devotes itself exclusively to what you are most likely to find in your better fish stores and supermarkets. It does not spend much time on, for example scaling, gutting and butchering whole fish. For that, you can go to Rick Stein's book.

Why did I leave this book on my sehfl for so long?.......2005-09-28

I dont remember when I purchased this book... but I guess when I did, its lack of pictures didnt pull me in and it collected dust on my bookshelf.

Two days ago, I was going through my books and decided to thumb through it. I have since read it word for word cover to cover. The recipes all sound accessible, and wonderful. I have yet to make any, but can tell already that most will turn out wonderfully. (My first will be a salmon and beet tartar).

It has a nice introduction to each type of fish, followed by a couple of recipes for that type of fish. A couple of photos of a few of the finished dishes would have been nice, hence the 4 star rating instead of five.

There are some recent releases along the same vein as this book.. ie fish encyclopedia and what not, with lush photographs etc... but the New York Times recipes really seem to shine even without photos. But, if a photo heavy book is to your liking, then you should look elsewhere.

One other note I should point out, is that this book does tend to be 'East Coast' centric.. which would make sense considering its source. It is only noticeable because I live in los angeles, and you cant be further away from that side of the country than me. With the vast array of fishes in the book, you are sure to find a fish you would want to try.

So this book is a must buy for a person who loves different ways of fish cookery!

Breath-taking delicious book of recipes and hints.......2005-03-13

This book has some of the best recipes and hints for seafood and fish that I have run across in years. I am no expert in the kitchen (yet .. but this book may change that, at least when it comes to fish and seafood!) but I found the recipes to be simple, straight forward and easy to follow. (and their tips for what wines to serve were a bonus!)

Accompanied by articles and tidbits about the seafood or fish the book was a fascinating and informative read.. I first took it out of the library and by the time I was half-way through the book I was ready to go to this site and buy it ... which I did immediately.

Any novie or expert cook will find this a MUST HAVE on their shelf of cookbooks ... it will make you want to east fish daily (as I already do... but now in a more tasty fashion!)

The New York Times Seafood Cookbook: More Than 250 Recipes C.......2003-10-29

Excellent recipes; many more complicated than realistic for the home chef on a budget, but inspiring and mouthwatering never-the-less.

Average customer rating:

New York Times Dessert Cookbook
Most recipes call for hard-to-find ingredients

The New York Times Dessert Cookbook

Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover

Desserts | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
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ASIN: 0312340605
Release Date: 2006-10-03

Book Description

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple

Customer Reviews:

New York Times Dessert Cookbook.......2007-03-08

Very good recipes, and they all work. Many of them have been previously published in Wedenesday's DINING IN section of the NY Times. Unlikke many other cookbooks this covers a broad spectrum of desserts, for any occasion.

Most recipes call for hard-to-find ingredients.......2007-01-26

I'm sure this is a wonderful cookbook for more sophisticated cooks, but I was unimpressed with it. My main gripe is that almost every recipe calls for something that I would probably have to go online to find. Examples - vin cotto, halvah, Turkish apricots, coffee extract, demerara, Calvados, fleur de sel, aniseed, brown rice flour, and the list goes on. Another disappointment is the lack of photos (only 2 sections of about 10 color photos) and overall bland presentation and style.

New York Times Heritage Cookbook: Over 2,000 of America's Favorite Recipes

Average customer rating:

Wonderful Overview

New York Times Heritage Cookbook: Over 2,000 of America's Favorite Recipes
Jean Hewitt
Manufacturer: Wings
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times
The New York Times Dessert Cookbook
New York Times Cookbook

ASIN: 0517309971
Release Date: 1995-12-18

Customer Reviews:

Wonderful Overview.......2003-02-09

I found this book on a bargain table almost a decade ago. When I did so, my collection of cookbooks grew to two (along with the every-present "Joy of Cooking".) Even today, it is the first cookbook I go to when I need a new idea for dinner.

The primary advantages of this cookbook are its breadth and its number of recipes. Although it limits itself to "American cooking" even a cursory reading of the recipes shows that American cooking reflects that our great nation is a land of immigrants.

For the most part, the recipes are not "cuisine." It is comfort food. The book contains the types of food that you have at a family get-together.

But the variety in this book is amazing. Where else can you have cajun jumbalaya (my favorite recipe from the book) in the same cookbook with black bear stroganoff and "Game Sausage"? (The recipe starts with ten pounds of moose, elk or venison.) Every imaginable influence on American cooking is present here: Hawaiian, Dutch, Native American, Mexican, Jewish, African, the list goes on and on.

The recipes range from easy to amazingly complicated.

The biggest weakness of this book is the sparseness of the recipes descriptions. If you need pictures to guide you in your cooking, you have the wrong cookbook. If you want lots of stories and discussion of the origins of food, there are much better cookbooks.

Another weakness of the cookbook comes from its timing. It was written in 1972. As a result, the author was not anticipating that we would have the range of ingredients available today that we have.

But if you want a cookbook packed from front cover to back cover with loads and loads of recipes, this is a wonderful cookbook. You could go through several lifetimes before you have exhausted the ideas in this cookbook.

Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
Average customer rating:

One of the best ever!

Lots of High Quality Bang for Your Buck in this Book

Must have cookbook

Best Of Craig Claiborne: 1000 Recipes from his New York Time

Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
Craig Claiborne , Pierce Franey , and Joan Whitman
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
General | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

The New York Times 60-Minute Gourmet

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Craig Claiborne's New New York Times Cookbook

Craig Claiborne's Gourmet Diet

ASIN: 0812930894
Release Date: 1999-10-12

Amazon.com

From the late 1950s through the '80s, Craig Claiborne was the food editor of The New York Times. As such, he was instrumental in acquainting Americans with the world's great dishes in recipes that worked. These appeared not only in his columns but also in the landmark cookbooks he authored, including The New York Times Cook Book and the Craig Claiborne's Favorites series. The Best of Craig Claiborne, written with longtime collaborator Pierre Franey, culls more than 1,000 of these recipes--dishes created by celebrated chefs and accomplished amateurs who famously trekked to Claiborne's home to share their cooking expertise. Claiborne fans and cooks wanting a globe-spanning selection of outstanding recipes will welcome the book.

The remarkable recipe range touches all menu bases--from appetizers, soups, luncheon dishes, and pastas, to entrees of all kinds, breads, sauces, and of course, desserts. Exemplary versions of traditional favorites such as roast chicken with mustard sauce, southern biscuits, chili, and linguine with clam sauce are presented alongside newer culinary canon members, such as Vietnamese grilled pork patties in lettuce leaves, braised Chinese mushrooms, pozole, poori, and sushi, among similar specialties. With signature dishes from Alice Waters (her goat cheese and prosciutto calzone recipe is a standout), Jacques Pépin, and Bernard Clayton (among others), and Claiborne's anecdotal sketches of dishes and their cooks, tips, and--above all--precise yet accessible recipes, the book should work for all palates and for cooks at all levels of expertise. --Arthur Boehm

Book Description

The Best of Craig Claiborne is the very best, indeed.

From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen.

As food editor of The New York Times from the late fifties to the late eighties, Craig Claiborne has shared his passion for food with readers through his columns and more than twenty cookbooks. For this new collection, Claiborne's longtime editor, Joan Whitman, has selected the best recipes from Craig Claiborne's The New New York Times Cookbook (co-authored with Pierre Franey) and three other classic cookbooks, Cooking with Craig Claiborne and Pierre Franey, Craig Claiborne's Southern Cooking, and Craig Claiborne's Gourmet Diet.

Among the distinguishing features of Craig Claiborne's culinary genius is the inspired way he marries flavors from all corners of the globe. As a gregarious host with a voracious curiosity, he has welcomed the world's finest chefs into his kitchen and has devoted himself to exploring authentic combinations of exquisite flavors. The result is the diverse repertoire that helped to revolutionize American cuisine.

The delicious recipes in this peerless collection range from classic American regional dishes like Southern Fried Chicken, Jambalaya, and New England Boiled Dinner to international delights such as the Mediterranean fish soup Bourride, Vietnamese Grilled Lemon Duck, Curried Thai Shrimp, Yakitori (Japanese Skewered Chicken), Cassoulet from France, Paella from Spain, Tangy Chinese Noodles, Ossobuco Milanese, Indian Keema with Peas, and Caribbean-Style Stuffed Crabs. These dishes represent the creative contributions of renowned chefs and gifted home cooks with whom Claiborne has maintained an active culinary correspondence for many years.

Particularly noteworthy here are the immeasurable contributions of the late Pierre Franey. The former chef of the acclaimed Pavillon restaurant in New York and author of the New York Times 60-Minute Gourmet series, Franey collaborated with Claiborne to expand the frontiers of fine cooking. Working as a brilliant team for more than twenty years, the two master chefs developed a culinary repertoire that rivals any in the world.

Cooks everywhere will be delighted to find the most sophisticated recipes, from the ethereal coulibiac of salmon to traditional chocolate truffles. How- ever, as Claiborne himself says, "It is certainly not all foie gras and truffles." The recipes range from simple to stunning, with flavors both robust and delicate, and are never beyond the grasp of most home cooks. The Best of Craig Claiborne contains an abundance of practical and enlightening advice and down-to-earth meals that often make use of leftovers and less expensive ingredients. In addition, many of the recipes have been updated to include low-fat alternatives.

The Best of Craig Claiborne is a celebration of the world's culinary masterpieces that belongs in every cook's library.

Customer Reviews:

One of the best ever!.......2006-08-17

I'm a passionate cookbook collector, and I constantly scour the internet to find intriging books. This Claiborne book has to be one of the best I've ever found. Fabulous and unique recipes, many with little stories about where they came from. Wish there were more. One disappointment though was only finding 3 by Danny Kaye. More would have been great. It's very hard to find any of his recipes.

Lots of High Quality Bang for Your Buck in this Book.......2004-03-09

This book belongs to a special class of cookbooks where you get a whole lot of recipes for a low price per recipe. These books are not like `The Joy of Cooking' or `James Beard's American Cookery' where you get a lot of advice on cuts of meat, types of potatoes, and techniques for making an especially good pie crust. This type of book contains mostly bare bones recipes. They are one of the most common to find on the discount pile in the Borders foyer.

But, this book is a little different from most books of this class.

First, it is a collection of recipes from Craig Claiborne and Pierre Franey, and that is something special. As Paul Prudhomme states in his introduction, Craig Claiborne is one of the three most influential figures in American culinary writing in the last fifty years, along with James Beard and Julia Child. I suspect Claiborne's influence worked as much or more behind the scenes and may be less durable than the works of Beard and Child. What was public was almost entirely done in daily newspaper columns and reviews. Much of his other work was in the support of charity events and in the support of the careers of up and coming journalists such as Jim Villas and chefs such as Jeremiah Tower.

Second, this collection gains cachet by being the best of newspaper columns in the New York Times. Some very discerning editors picked them over at least twice. First, they were selected to appear in the paper. Then, they were selected from the best of these to appear in this book.

Third, the variety of dishes in this book is outstanding. The range of dishes is far better than, for example, a collection of 1000 Chinese dishes or the best 800 Jewish recipes. These come from around the world, from some of the best chefs in the world. My favorite finds are recipes culled from Danny Kaye, who has the reputation of being quite literally one of the finest Chinese cooks in the world, in his time. The sad fact is that the only remains of that talent are in the occasional recipe in collections such as this.

Fourth, unlike earlier large `New York Times' cookbooks edited by Claiborne, these recipes contain headnotes citing the source of the recipe and tips on their execution. The book also gives an excellent index of recipes by contributor, which is the way in which I was able to locate the recipes from Mr. Kaye. I'm certain these headnotes came from the newspaper articles in which the recipes were embedded.

If you like to have access to a large variety of dishes but do not wish to have a large cookbook library, this is the book for you. The closest competitor to this book may be `The New New York Times Cookbook' that has even more recipes, but no headnotes. This was my first cookbook and I believe every recipe I made from it was sound.

Highly recommended for all, especially those with a budget.

Must have cookbook.......2003-06-14

When in doubt about a particular recipe, I always turn to this book. Litterally a thousand classic recipes that always turn out to perfection. A must have.

Best Of Craig Claiborne: 1000 Recipes from his New York Time.......2000-05-12

The recipes in this book are easy to use and wonderful. They cover every topic, as a basic cookbook, without going into technique. I had been hoping to have the same format as the columns had been; a complete menu idea, but that is the only disappointment in the book. It is "one more" basic cookbook for my shelf, but certainly a good o ne.

Craig Claiborne's New New York Times Cookbook

Average customer rating:

Excellent Reference. Look Elsewhere for Instruction
Craig Claiborne's the New New York Times Cookbook
Confused, what is so special about this cookbook?
Want so much to get this book
COOKBOOK EXTRAORDINAIRE

Craig Claiborne's New New York Times Cookbook
Pierre Franey
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

The New York Times 60-Minute Gourmet
New York Times Cookbook
Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
Mastering the Art of French Cooking, Volume One
How To Cook Everything: Simple Recipes for Great Food

ASIN: 081290835X
Release Date: 1979-11-12

Book Description

This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.

Customer Reviews:

Excellent Reference. Look Elsewhere for Instruction.......2004-05-28

This Craig Claiborne `magnum opus' was my very first serious cookbook, from which I have probably done more recipes than any five others put together. As such, I have an intimate knowledge of its strengths and weaknesses.

The evaluation of this book depends greatly on an understanding of the purpose that the book best serves. The main feature of the book is its vast size. It weighs in at about 800 pages. The only `cookbook' on my shelves with more words and pages is the encyclopedic `Larousse Gastronomique'. The class of cookbook which most closely approaches this book in size is the all-purpose `how to cook' manual such as `The Joy of Cooking' and Mark Bittman's `How to Cook Everything'. This Claiborne volume fits neither of these two categories. It is also certainly not a restaurant, celebrity, or `terroir' cookbook such as those about Provence or Tuscany. It basically defines a class of which it is probably the premier exemplar. This is the class of book that is simply assembled to provide you with as many recipes as possible. It's reason for being is volume. There are some special cases of this class of book which deal with a particular cuisine, such as the `Thousand Recipe Chinese Cookbook' by Gloria Bley Miller. Claiborne outstrips this book by a mile, giving us two to three recipes per page, thereby weighing in with about 2000 recipes covering the four corners of the world.

In a sense, the class of cookbook that may come closest to this MS is the fundraising cookbook commonly published by churches and social organizations with recipes supplied by the group's members. The similarity is that the recipes were supplied by dozens of different authors and there are few if any threads connecting the recipes except the organization sponsoring the publication of the volume. This Claiborne work distances itself from such volumes in the quality and diversity of the recipes. It is important to remember that most, if not all of these recipes have appeared in the pages of the New York Times. In order to do this, they would have had to pass scrutiny of not only Times editors but the thousands of readers of the New York Times food columns. Each recipe would have had to survive a second professional screening when it was being considered as an entry in this book. Additional screenings would have been done for each successive edition. The bottom line is that the value of this book is in its providing a widely diverse selection of high quality recipes for a cent and a half per recipe. Compare that to the twenty to thirty-five cents per recipe you pay for a new hardcover cookbook from the latest celebrity chef or the latest send-off of recipes from Rome, Tuscany, or Provence.

The other side of the coin is that the only thing you get in this cookbook is the recipes. Period. Virtually every recipe is composed of nothing more than a title, a number of servings, a list of ingredients, and numbered steps for the procedure to be followed. A very few recipes for truly unusual preparations such as `Taramasalata', a Greek Carp Roe spread have a brief headnote explaining the source and use of the recipe. For pantry items such as the very first recipe in the book, `Mignonette Sauce', there is only the briefest indication of the purpose to which the recipe is to be applied. This is the price to be paid for the book's filling the role of encyclopedic reference, where sheer numbers of recipes is its objective. I must temper this rather austere picture ever so slightly by pointing out that there are some few recipes which do deserve a special treatment such as the recipe for the omelet for one, where there are some sidebar comments on technique and the procedure is considerably more detailed than the average. This is only fair, since, as Alton Brown has said, the omelet is all about technique. Being an only modestly practiced omelet maker, I believe Claiborne's omelet recipe is illuminating without being overly fussy.

The archetypal recipe in this book, to my mind, is the one for Bouillabaisse. It has a very long list of ingredients, none of which are beyond the reach of the average American supermarket, and a very short procedure. In place of a freshly prepared fumet, the recipe calls for clam juice. The most revealing aspect of the recipe is that it shows that Bouillabaisse is, indeed, a relatively simple recipe. The description of the procedure is less than one-fourth the length of the procedure for making an omelet for one, which can be done within five minutes.

What may be easy to overlook is that this book may have been as important as any in creating the market for gourmet food products. The irony is that Claiborne is clearly a writer and not a chef. In fact, some reports describe him as somewhat deliberate and slow in the kitchen, where he simply did not have the well-practiced manual skills of a professional chef who preps and mixes and sautes every day, all day. In fact, this also means that virtually all the recipes in this book were collected and edited by Claiborne rather than being created or even discovered by him.

This book is a classic which makes thousands of recipes available to people who have no time or room for a library of cookbooks and who have the basic skills which will fill out the complete, but sparse instructions. Coverage of savory cooking is exhaustive. Coverage of baking and pastry is limited. I have never been disappointed by my results from making any recipe in this book, and, most have exceeded my expectations, based on the relative simplicity of the procedure.

Highly recommended for experienced cooks who are time or space challanged.

Craig Claiborne's the New New York Times Cookbook.......2002-02-28

The best cookbook I ever used. I just love it and use so ofen to cook for my clients. Now I want to buy it for my home cookbooks collection.

Confused, what is so special about this cookbook?.......2000-09-18

I have this cookbook in my possession. It has not really stood out for me as being anything special. I have consulted it occassionally and the recipes are not my cup of tea.

I feel like I'm missing out.

Next week I plan to sell my copy on ebay, as I feel it is taking up space in my bookshelf where a cookbook that better inspires me can go.

Several of you have raved and are looking for it. Well, I have it and it's yours if you want to bid on ebay for it.

Want so much to get this book.......2000-09-03

I live in California, but have spent a lot of time with a friend who lives in NYC for the past 8 years. He has one of the original copies of this special cookbook. This is the one I use when I am there. It is GREAT! But my friend refuses to give it up. I am begging for a reprint. Can you help me? Betty McAlpine, Visalia, California

COOKBOOK EXTRAORDINAIRE.......2000-07-13

I HAVE OWNED THIS COOKBOOK FOR ABOUT 20+ YEARS AND HAVE USED IT CONTINUOUSLY FOR AS LONG A TIME. WHEN I WENT THROUGH MY DIVORCE, LUCKILY I WAS ALLOWED TO KEEP THE BOOK IN MY POSSESSION, BUT I HAVE TRIED TO BUY A COPY FOR MY EX-WIFE WITH NO SUCCESS. SHE REALLY LIKES IT TOO. THE RECIPE FOR THE LEG OF LAMB IS A RECIPE OF WHICH IS A THOUSAND YEAR OLD FROM MESOPOTAMIA AND IT IS AWESOME. FINGER LICKING GOOD. THE BHUNA GHOST RECIPE IS ALSO AWESOME.

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