Food is an integral part of many Jewish holidays, but because a number of foods--leavened bread, oats, and rye flour, among them--are forbidden during Passover, the celebration offers some particular challenges and opportunities for cooks. Amster has put together an excellent balance of traditional and innovative recipes culled from the food pages of the New York Times, along with a selection of warm, informative essays contributed by Times food writers, including Joan Nathan and Ruth Reichl The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writerss CLICK HERE TO VIEW