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The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts Hardcover – November 5, 2013


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Product Details

  • Hardcover: 240 pages
  • Publisher: Sterling Epicure (November 5, 2013)
  • Language: English
  • ISBN-10: 1454907142
  • ISBN-13: 978-1454907145
  • Product Dimensions: 1.2 x 8 x 10.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #19,021 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Paula Shoyer was disappointed with kosher desserts that tasted like cardboard, so she wrote The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy (Brandeis) to start a kosher baking revolution. A former attorney, Paula graduated from the Ritz Escoffier pastry program in Paris, France, and now teaches French and Jewish baking classes in the DC area, where she lives. Paula  conducts large-scale baking demonstrations all across the United States and Canada, and her recipes have been featured in numerous publications and websites. She is a contributing editor to several kosher websites, such as kosherscoop.com and jewishfoodexerpience.com, as well as magazines, including Joy of Kosher, Whisk, and Hadassah. Paula has appeared on Food Network's Sweet Genius and on TV news shows, such as WUSA9 in D.C.; NBC Washington and Baltimore; San Diego Living; and on the national shows Lunchbreak and Daytime. Paula also edited the popular cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen (both Mesorah publications). Paula lives in Chevy Chase, MD with her husband and four teenagers.

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Customer Reviews

4.9 out of 5 stars
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I don't even keep kosher, but I have been so thrilled with Paula Shoyer's book!
E.K.
Beginning with the gorgeous cover photo with its embossed silver pomegranate edges, this is a beautiful cookbook that has pulled out all the stops.
Bundtlust
The Babka Bites, which were labeled "moderate" because of the time needed for the dough to rise, will probably be the next recipe we try.
Steve in MA

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Bundtlust TOP 1000 REVIEWERVINE VOICE on November 3, 2013
Format: Hardcover
I've long used Joan Nathan's Holiday The Jewish Holiday Baker and Marcy Goldman's A Treasury of Jewish Holiday Baking as my standbys in years past, and was very excited to see the upcoming Holiday Kosher Baker. My Polish grandmother was an excellent baker, and made many wonderful yeast breads and pastries, including cheese babkas, that I've been seeking to recapture.

Beginning with the gorgeous cover photo with its embossed silver pomegranate edges, this is a beautiful cookbook that has pulled out all the stops. The six main sections, which represent the major Jewish holidays chronologically (Rosh Hashanah and Yom Kippur, Sukkot, Chanukah, Purim, Passover and Shavuot), are color-coded, making it easy to quickly flip to a particular section. Beginning with a handy kosher baking encyclopedia that covers basic baking equipment and tips for cookies, cakes, tarts, mousses and pastries, you'll also find friendly advice on plating desserts, timing and planning holidays, and baking for Jewish lifecycle events.

I instantly fell in love with several of the High Holiday desserts, including the elegant apple and honey challah rolls, whole-wheat chocolate babka, and the babka bites. I found the dough for the whole wheat chocolate babka easy to work with; you use a combination of white whole wheat and all-purpose flour. The babka bites are great for impromptu guests or events; the recipe makes about 48 and they freeze well. Also, because these are individually portioned in mini-muffin cups, they're also less messy than handing out slices of babka.
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3 of 3 people found the following review helpful By a. on October 29, 2013
Format: Hardcover
Paula Shoyer is the best when it comes to turning traditional Jewish desserts into something phenomenal and sophisticated rather than rustic. It's not about bells and whistles (read: icing or decor), but about the perfect balance of ingredients to achieve the right texture and flavor, which will make any holiday meal (or midnight cookie binge) truly memorable.
In the kosher tradition, dairy desserts cannot be served after a meat meal, which is why this book (and her previous one, The Kosher Baker) is a must not only for people interested in Jewish recipes, but also for those who are dairy intolerant. Paula received her pastry diploma from the Escoffier school in pastry, which helps explain the chic & understated perfection of her sweet creations.
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3 of 4 people found the following review helpful By Steve in MA on October 27, 2013
Format: Hardcover
My family has enjoyed Paula's first cookbook ("The Kosher Baker") so we've been looking forward to this new addition to our kitchen. I like trying new things, and I didn't notice any duplicates from the first cookbook, which was great. I started with one of the "easy" recipes, the Chewy Chocolate Olive Oil Cookies, which were pretty easy to make and a big hit at dinner. My cookies came out pretty big, so my definition of a heaping tablespoon is probably larger than it should be - I'll remember for next time. We also made the Pecan Sticky Buns with Butterscotch Whisky Glaze, although to be honest, at first we used Lagavulin, which was waaay too peaty. We made the glaze again with Glenlivet and that was perfect.

The Babka Bites, which were labeled "moderate" because of the time needed for the dough to rise, will probably be the next recipe we try. We're big fans of the Babka recipe from The Kosher Baker, and these look pretty tasty. The Red Velvet Layer Cake is on our list, too. Also, I'm glad that Chanukah is so early this year, so I can make the Churros and Funnel Cakes - not that I need to wait for the right holiday to make the desserts.

I'd expect any Kosher holiday cookbook to have a good Passover section, but I was still impressed with the selection in this book. I will definitely make the Chocolate Hazelnut Cupcakes and the Flourless Chocolate Amaretti Cake for the next Passover, which sound good enough to eat the rest of the year as well.

In addition to the recipes themselves, the pictures are gorgeous, and the notes at the beginning and throughout the book really helped to explain the right way to make the desserts. So, overall, I'm very happy with this book. I would recommend it to anyone who wants to impress their families and friends - and themselves - with delicious desserts for their holiday tables.
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2 of 2 people found the following review helpful By RAG on January 31, 2014
Format: Hardcover Verified Purchase
Everything we have tried so far has been better than anything we have had like it.
I bought this as a gift. All that's missing are pointers as to how to clean as you go......
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