Because Passover, unlike any other Jewish or non-Jewish holiday, involves eliminating common foods and highlighting others. For the neophytes there's an overview of the general dietary laws, plus special restrictions governing what is permissible on Passover. No leavened wheat, corn, rye flour, nor oats or barley are permitted. Matzos and matzo meal take on enormous importance therefore. Most people don't realize that Jews serve gefilte fish year round, on Friday night.
Cheesecake is a universal favorite.
Apple Meringue is a light dessert for anytime of year. This book proves that Jewish cooking is not necessarily heavy, although full-fat classics are still included for traditionalists. Excellent contemporary recipes include four-starred Chef Charlie Trotter's Carrot Consomm , a Mushroom Consomm splashed with vodka, the Union Square Caf 's Roast Lemon Pepper Duck with Honey Lemon Sauce. The Fresh Tuna with Tomato Coulis could be on any fine restaurant menu. Less appealing but still interesting for historical value is the first Jewish recipe printed in the Times, from 1879, Stewed Fish.