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$22.99
A
Treasury of Jewish Holiday Baking
The 10th Anniversary Edition - Marcy Goldman |
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In A Treasury
of Jewish Holiday Baking,
Goldman defines Jewish
cooking as a combination of
influences from religious
laws, holiday and seasonal
events, what is locally
available, and
cross-cultural adaptations
created as Jewish families
moved around. She also
explains much about Jewish
dietary law and other food
customs.
Holidays, in particular,
call for foods with symbolic
as well as sensory
resonance. This leads to
baking a special,
spiral-shaped challah--a
reminder of life's
continuity. This egg bread
is reserved for the Sabbath
and most holidays, while
triangular Hamantaschen, a
pastry resembling the
three-cornered hat of the
evil Haman, are unique to
the lively holiday of Purim.
Novice cooks will appreciate
Goldman's list of "Winning
Recipes for the Bakery
Challenged." Her discussions
of yeast (five pages) and
sensible equipment (seven
pages) are an education for
any baker, while everyone
will enjoy her killer frozen
cheesecake, which you can
keep for unexpected guests;
flourless and rich, rich
Espresso Truffle Torte; and
Smoked Salmon, Dill, and
Cream Cheese Pizza. Whatever
your persuasion, Marcy
Goldman's A Treasury of
Jewish Holiday Baking
belongs on your bookshelf.
--Dana Jacobi
See:
Marcy Goldman |
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Book
Description
From the Publisher:
Here at last is the first lovingly
assembled, comprehensive collection of
delicious, fail-proof baked goods-for
the Jewish holidays and throughout the
year-compiled and interpreted by Marcy
Goldman, a professional baker who is
also a professional writer on food.
Even if we don't have time to bake on a
regular basis, holidays are something
different-special occasions that
encourage us to pull out the cake pans
and present our family and friends with
a gift of homemade love. And this is
particularly true of the Jewish
holidays, which are so centrally focused
on special foods-and, of course, special
desserts.
From the round raisin challah that
symbolizes the sweetness and continuity
of life for Rosh Hashanah, the Jewish
New Year, to triangular, jam-filled
hamantaschen for Purim, to a Chanukah
dreidel cake, to the best flourless
Passover cakes in the world, Marcy
Goldman offers recipes that are
traditional as well as those with an
innovative flair.
Jewish or European-style baked
goods-coffee cakes, strudels,
cheesecakes, rugelach-are so universally
popular that they have become as
American as apple pie, and now, with A
Treasury of Jewish Holiday Baking, every
home baker will have access to the
secrets of how to make them. As if she
were a mother passing down techniques to
her own children, Marcy Goldman's voice
is warm, encouraging, and inviting, as
well as authoritative, clear, and
knowledgeable. She provides not only
detailed instructions that yield
delicious baked goods every time, but
also a wealth of information on holiday
customs and history.
Here is, indeed, a treasury to be
welcomed by those who grew up with such
recipes, those who are seeking to
reestablish traditional holiday
celebrations in their own home, and
those who simply want to know the
secrets for producing a wide range of
delicious cakes, pastries, and pies.
About the Author
Marcy
Goldman is a professional baker and
restaurant bakery consultant as well as
a freelance writer. Her writing has
appeared in national magazines and major
newspapers, including Bon Apetit, Food
and Wine, Chocolatier, McCalls, The New
York Times, Washington Post, Detroit
Free Press, Chicago Tribune, Los Angeles
Times, Miami Herald, and many others.
She lives in Montreal, Quebec, Canada. |
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