A breathtaking collection of stories and 60 recipes...her impeccably written recipes ensure success. -- Fine Cooking Magazine
Glezers book shows the remarkable variety of the Jewish table throughout the world... -- Milwaukee Journal Sentinel
It is reassuring to find as accomplished and authoritative a collection as this one. -- The New York Times
This is a must for the devoted bread baker. -- Cookbook Digest
This multifaceted guide to Jewish baking harbors a wealth of recipes for challahs from around the world, as well as for babkas and honey cakes, bagels and matzot, crackers and everyday breads such as deli rye. Working with bakers from Guatemala to Russia, Maggie Glezer perfected these recipes, many of which had never been written down. Recollections from Jewish grandmothers and great-grandmothers all over the world remind us of life as it once was, and riveting oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs throughout will delight and inspire the baker in us all.
There is a special urgency to record, learn, and pass on culinary history if we are to preserve our traditional foods and customs. How fortunate that Maggie Glezer has taken the challenge.