The Jewish Holiday Kitchen: 250 Recipes from Around the World to Make Your Celebrations Special by Joan Nathan |
by Marcy Goldman
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by Joan Nathan
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by Penny W. Eisenberg
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by Maria Bruscino Sanchez
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Editorial Reviews
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For every season there is a baked good--challah for Shabbat, matzoh for Passover, jelly donuts for Hannukah--and Joan Nathan's The Jewish Holiday Baker can help you prepare the right pastry for each occasion. With the help of renowned bakers from around the world, Nathan brings you recipes that reflect the breadth of Jewish history and geography: kubbanah from Yemen, boyos from Turkey, and Ka'ak from Syria, as well as those more familiar strudels, bialys, and bagels. In addition to the recipes and step-by-step instructions, each of the 15 featured chefs shares a piece of his or her own story, from Edda Servi Machlin's memories of life on the run from Nazis in Italy to how the Mansoura family of Egypt ended up opening a Middle Eastern bakery in Brooklyn. With its fascinating life stories, background on major holidays, and great food, The Jewish Holiday Baker will keep you both well fed and entertained throughout the year.
Product Description
Joan Nathan's knowledge, enthusiasm, and experience have made her prize-winning books on Jewish cooking a staple in every Jewish kitchen. Now, drawing upon the recipes, stories, and secrets of a baker's dozen of bakers from around the world, she captures the art of Jewish baking.
Here are fifty original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak. But why wait for the holidays? Along with challah, bialys, and bagels, you will want to bake and enjoy all of these cakes and breads with your family and friends throughout the year.
The bakers who have perfected these recipes represent the breadth of Jewish history and geography: they come from America, Israel, France, Italy, Spain, Mexico, Hungary, Germany, Poland, Czechoslovakia, Russia, Syria, and Egypt. Their personal stories offer a fascinating window into the Jewish experience of this century.
With step-by-step instructions on kneading, rising, braiding, rolling, and folding dough, as well as tips on how to make baking a rewarding and even relaxing part of the busiest lifestyle, The Jewish Holiday Baker will turn any novice into a baker, and give any expert a command of the sweetness and craft of Jewish baking.
See all Editorial Reviews
For every season there is a baked good--challah for Shabbat, matzoh for Passover, jelly donuts for Hannukah--and Joan Nathan's The Jewish Holiday Baker can help you prepare the right pastry for each occasion. With the help of renowned bakers from around the world, Nathan brings you recipes that reflect the breadth of Jewish history and geography: kubbanah from Yemen, boyos from Turkey, and Ka'ak from Syria, as well as those more familiar strudels, bialys, and bagels. In addition to the recipes and step-by-step instructions, each of the 15 featured chefs shares a piece of his or her own story, from Edda Servi Machlin's memories of life on the run from Nazis in Italy to how the Mansoura family of Egypt ended up opening a Middle Eastern bakery in Brooklyn. With its fascinating life stories, background on major holidays, and great food, The Jewish Holiday Baker will keep you both well fed and entertained throughout the year.
Product Description
Joan Nathan's knowledge, enthusiasm, and experience have made her prize-winning books on Jewish cooking a staple in every Jewish kitchen. Now, drawing upon the recipes, stories, and secrets of a baker's dozen of bakers from around the world, she captures the art of Jewish baking.
Here are fifty original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak. But why wait for the holidays? Along with challah, bialys, and bagels, you will want to bake and enjoy all of these cakes and breads with your family and friends throughout the year.
The bakers who have perfected these recipes represent the breadth of Jewish history and geography: they come from America, Israel, France, Italy, Spain, Mexico, Hungary, Germany, Poland, Czechoslovakia, Russia, Syria, and Egypt. Their personal stories offer a fascinating window into the Jewish experience of this century.
With step-by-step instructions on kneading, rising, braiding, rolling, and folding dough, as well as tips on how to make baking a rewarding and even relaxing part of the busiest lifestyle, The Jewish Holiday Baker will turn any novice into a baker, and give any expert a command of the sweetness and craft of Jewish baking.
See all Editorial Reviews
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Citations
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7
books
cite this book:
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- The Atlas of Great Jewish Communities: A Voyage Through Jewish History by Sondra Leiman on 6 pages
- Baking by Flavor by Lisa Yockelson in Back Matter
- Paris: The Collected Traveler: An Inspired Anthology and Travel Resource by Barrie Kerper on page 312
- Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer in Back Matter
- The Jewish Holiday Kitchen: 250 Recipes from Around the World to Make Your Celebrations Special by Joan Nathan in Front Matter
See all 7 books citing this book
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