Make Passover special by adding a Middle Eastern flair to your Haroseth or Sephardic style to your Raisin Pudding, as you travel the world right from your very own kitchen.
Recipes by celebrity chefs such as Wolfgang Puck and Alice Waters share space with essays by New York Times food critic Ruth Reichl, while beautiful color pictures entice you to spice up the holiday with creative kosher Passover cuisine.
Edited by New York Times Dining In/Dining Out contributor Linda Amster, with an introduction by James Beard Award-winning cookbook author Joan Nathan. |
