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 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.

I wrote a 5 star review (listed below) in February 1999. I enjoy this cookbook and have given it on sveral occassions as a gifts to friends. I find it useful and interesting, both practical and bon chic. I am writing, though, to respond to a two-star review, below, from a south american reviewer that states that "Orthodox jews don't use matzoh meal, or any vegetables that cannot be peeled" and that for him or her "this cookbook is useless." That is fine for that writer, but may I respond that the author of this cookbook, in the introduction to the book, states clearly, how the recipes were vetted with many respected rabbis and institutions. Yes, there are small sects of Jewish 'Orthodoxy' that choose not cook with matzah or matzah meal as an ingredient. If you are a member of one of those groups, then you might not find all the recipes in the book helpful. But 'in the main', the majority of Jews in the Western and Northern Hemispheres cook with matzah, matzah meal, and fruits and vegetables. The Orthodox Union (OU) has its hecksher on many matzoh meal products. Thus, I continue to recommend this book.

Be sure you buy this book with the right expectations. It's not a collection of uniformly hilarious bungles like the "Anguished English" series. As an earlier reviewer noted, there are a few genuinely funny bloopers mixed with many, many dry errors of fact, number, or spelling. There's an irritating undertone of "Look how we at the great New York Times can laugh at ourselves" here, and it doen't make for entertaining reading.

The truly humorous entries are few and far between. The bulky rest make an interesting study of writing mistakes which might be helpful to aspiring editors.

Hilarious and informative, this collection of corrections from the ever-so-proper New York Times should please anyone who has ever worked in journalism and anyone who either loves or hates The Times. The wry chapter headings -- "Half-Baked," "Sorry, Wrong Number," "Quote, Unquote" and so on -- are a perfect set up for the send up. The book takes its title from a correction published on April 25, 1981: "An article about decorative cooking incorrectly described a presentation of Muscovy duck by Michael Fitoussi, a New York chef. In preparing it, Mr. Fitoussi uses a duck that has been killed." From other entries, you can learn such things as how many bras Ivana Trump buys at a time, the correct definition of a nanometer and how to spell the names of famous artists, politicians and sports figures (and how many times The Times got each of them wrong).