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Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen Paperback – September 3, 2013
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2013 National Jewish Book Award Finalist in Contemporary Jewish Life and Practice
One of The Oregonian's Best Gluten-Free Cookbooks of 2013:
“The cookie and brownie sections alone are swoon worthy.”
One of Delicious Living's Best Gluten-Free Cookbooks of 2013:
“[T]his labor of love means you and your hungry brood will never be without something to nosh (a much more expressive word than snack) . . . I also appreciate the chapter on how to get the most out of your store-bought GF cake or flour mix.”
“Traditional Jewish food is undeniably delicious, but many of its classic dishes are not accessible to people who avoid gluten. Fortunately, [Nosh on This] bridges the gap, offering more than 100 gluten-free recipes that are inspired by traditional Jewish fare. Once off-limit treats like black & white cookies, rugelach, challah, and marble chiffon cake are no back on the menu. It is the perfect gift for any gluten-free friend.”
“In the ever-growing pile of gluten-free cookbooks, we found one recently that stands out. It’s got good recipes, and it’s a lot of fun. Nosh on This: Gluten-Free Baking From a Jewish-American Kitchen is one couple’s take on getting all the treats without the wheat.”
―Los Angeles Times
“Expertise, enthusiasm, and stunning photographs distinguish this excellent gluten-free baking collection.”
“The recipes [in Nosh on This] are innovative and unique, from apple upside-down cake with honey pomegranate syrup to sweet potato pumpkin butter pie . . . The color photos, many of them full page, are beautifully styled and photographed.”
―The Jerusalem Post
“[T]he book’s greatest asset is that it makes the gluten-free baker feel like anything is possible.”
―Jewish Book Council
“[Nosh on This] has plenty of typically Jewish treats―honey cake, babka, hamantaschen, rugelach, challah, macaroons, mandelbrot―but also lots of familiar, everyday sweets and pastries that anyone can enjoy, from pies, fruit tarts, layer cakes, and cupcakes to brownies, lemon bars, eclairs, even lots of doughnuts. Those parents whose kids can’t eat everyday packaged items should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D’oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen.”
―Bay Area Bites (KQED)
“Lisa and Tim’s dream for Nosh on This is that a family that includes both gluten-free and gluten-eating members could eat the same desserts made with the recipes from their cookbook; there wouldn’t be a need to make the traditional baked goods in addition to theirs, because the gluten-free versions taste just as good.”
“[An] informative manual for making scrumptious and gluten-free Jewish baked goods. With color pictures of every dish and well-defined instructions, this book is a welcome addition to the gluten free baking world.”
“Lisa Stander-Horel is a great baker and a mensch. With Nosh on This, she has created a bevy of recipes for gluten-intolerant folks who still want the foods they ate as part of their family's traditions. I want one of everything, please!”
―Shauna James Ahern, author of Gluten-Free Girl Every Day
“What could be more comforting than a book of noshable treats the whole family―gluten-free or not!―can enjoy? Nosh on This provides delicious gluten-free recipes to tantalize everyone.”
―Kyra Bussanich, Cupcake Wars–winning founder of Kyra’s Bake Shop and author of Sweet Cravings
“Nosh on This is a wonderful, carefully crafted, and must-have cookbook not only for gluten-free Jewish-American bakers, but for all gluten-free bakers. It is a unique resource that brings gluten-free Jewish baked specialties into the realm of deliciousness!”
―Jeanne Sauvage, author of Gluten-Free Baking for the Holidays
“Had Lisa Stander-Horel simply taken traditional Jewish holiday recipes and made them gluten-free, it would have been enough. Instead, she added incredible flavor and flair to gluten-free baking, ensuring whatever you make will be devoured. The recipe photos will convince you gluten-free also means gorgeous presentation. Nosh on This is a total reinvention of bubbe-style goodies that everyone could enjoy. Maybe it should be subtitled: you don’t have to be gluten intolerant to enjoy this book because the baking is simply uncompromised, irresistible goodness.”
―Marcy Goldman, bestselling author of A Passion for Baking, A Treasury of Jewish Holiday Baking, and The Best of BetterBaking.com
“This book provides wonderful gluten-free alternatives to classic Jewish baking, and it’s so modern! Many of our diners request gluten-free dishes―it’s nice to have Nosh on This as a new authority to turn to for inspiration and instruction.”
―Ellen Kassoff Gray, co-author of The New Jewish Table and co-owner of Equinox Restaurant
“A must-have cookbook for the gluten-free baker who craves traditional Jewish baking for holidays and every day. Enjoy an amazing array of gluten-free noshes that anyone following a GF diet can finally enjoy!”
―Norene Gilletz, author of The New Food Processor Bible and Norene’s Healthy Kitchen
About the Author
Top Customer Reviews
I had eagerly awaited this book as soon as I heard it was coming out; in preparation for marathon baking, I stocked up on white and brown rice flour and tapioca starch. Unfortunately, I was unable to locate any local stores selling the recommended Authentic Foods superfine white and brown rice flours and it would have cost me close to $40 to order them online, so I ended up using Bob's Red Mill GF flours. Unlike some GF cookbooks, "Nosh on This" does not use any premixed all-purpose mixes containing starches or stabilizers; the base Nosh flour recipe consists of brown and white rice flours and tapioca starch in a 2-1-1 ratio (given by weight and also volume). Most of the Nosh recipes are (xanthan/guar) gum-free as well; several (particularly the bread recipes) call for Expandex Modified Tapioca Starch to help create the "nice bendy tear" in traditional breads.Read more ›
The first recipe I tried was challah. The recipe was relatively easy, and the result tasted....LIKE CHALLAH!
If you're a gluten-free Jew, you've got to get this book.
This book was very helpful in getting me through my first gluten-free Hanukkah. So far, I've made the Big Fat Baked Sufganiyot, the Rugelach and the quick challah. I won't lie. They don't taste quite as good as their counterparts made of wheat, but they don't make me sick either. As you probably know, substituting gluten-free "flour" for wheat flour in recipes just doesn't work, so I am grateful that this book has recipes for gluten-free versions of my hamantaschen, mandelbrot, honey cake, chocolate babka, kugel, latkes, and many recipes for challah.
This book was marketed as a Jewish gluten-free cookbook, but it is also full of random recipes for all kinds of cakes, cookies, pies and pastries that I didn't need. I find it irritating that the authors took the time to include recipes for Puppy Pumpkin Crackers and Pastry Cream-Filled Eclairs, but neglected to print even one recipe for that quintessential dish of Jewish cooking: matzoh ball soup. For this oversight, the book loses one full star!
I would have liked to see fewer recipes for pies and cupcakes and more savory gluten-free Jewish recipes such as Cholent, Bagels, Blintzes, gefilte fish, knishes, kreplach, bourekas, mock couscous, and felafel on gluten-free pita.Read more ›
The first time I took it to Shabbat for my many gluten free friends, they were amazed and delighted.
BUT I really am dismayed by the light colored fine print the ingredients and amounts are printed in. WHY would anybody format a COOKBOOK so that a magnifying glass has to be used to read them?????????? Otherwise I would have given it 5 stars. But sadly it isn't the only one. I just got another great cook book with the same fatel flaw. Just appaling!
Most Recent Customer Reviews
Love this little baking book. I've tried many of the recipes and have not been disappointed.Published 4 months ago by Maggie
Love the book,l lready make several things and all turned out very goodPublished 18 months ago by April