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The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts (Anglais) Relié – 5 décembre 2013

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Descriptions du produit

Présentation de l'éditeur

For kosher bakers, this book is nothing short of a revolution! It offers a thoroughly modern approach to Jewish holiday baking that includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover. This comprehensive collection of delicious, fail-proof baked goods is an absolute must-have. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake, plus dozens of low-sugar, gluten-free and nut-free treats to enjoy all year.

Biographie de l'auteur

Paula Shoyer, a former attorney, graduated from the Ritz Escoffïer pastry program in Paris. She teaches French and Jewish baking classes in the DC area and also conducts large-scale baking demonstrations across the United States and Canada. Paula is the author of The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy (Brandeis) and is a contributing editor to several kosher websites, including kosherscoop.com, as well as to magazines such as Joy of Kosher, Whisk, and Hadassah. She has appeared on Food Network's Sweet Genius and edited the popular cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen (both Mesorah). Paula lives in Chevy Chase, MD.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 19 commentaires
14 internautes sur 14 ont trouvé ce commentaire utile 
Flavorful and visually stunning kosher baking 3 novembre 2013
Par Bundtlust - Publié sur Amazon.com
Format: Relié
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. Other recipes I tried and will definitely make part of my regular rotation are the almond and olive oil cake (parve), pignons (parve), and the cheese babka (dairy, obviously) that reminded me of my grandmother's babkas and cheese coffeecakes.

The Passover section represents the bulk of the holiday recipes, with over 45 Passover recipes representing everything from cookies (biscotti, macarons, meringues) to candies, cupcakes and cakes (layer cake, strawberry Monaco, flourless chocolate amaretti cake), and tarts (the chocolate and pistachio tart and lemon tart with basil nut crust are my new favorites any time of year!). Non-gebrokts recipes are clearly labeled, and a sidebar on common baking ingredients not available for Passover also help to simplify planning.

In addition to favorites like babka, rugelach, (apple) latkes, and hamantaschen, you'll find a strong French influence throughout (Paula graduated from the Ritz Escoffier pastry school in Paris). Among the French-influenced offerings are brioche challah (dairy), tart tatin, madeleines, chestnut mousse, kouigh amann, pear and almond pithivier cake, cannelés, éclairs, and a variety of macarons (lime, mocha, chocolate mousse).With the exception of the Shavuot recipes, the vast majority are parve (many rely on margarine; I've had good luck with Earth Balance Buttery Baking Sticks). I also loved the fact that the book addresses special diets: in addition to being kosher, there are vegan, nut-free, gluten-free, and low-sugar recipes, truly something for everyone in your family and community.

Recipes are given in volume and metric measurements. Along the way, you'll find helpful sidebars that explain techniques and tips for success. With the exception of some of the French recipes (and the several that call for passion fruit), most of the recipes call for commonplace equipment and ingredients that should be readily available in your area. At least one calls for Voilà! Hallah Traditional Egg Bread Mix, now available at Walmart. Recipes are also labeled by their level of difficulty (easy, moderate, or multiple step), and there are several that would be perfect for pint-sized helpers. Several of the more difficult recipes come with helpful step-by-step photos, and nearly every recipe features a color photo of the final baked good.

"The Holiday Kosher Baker" is a gorgeous cookbook that I will find myself using year-round; Paula is a fantastic ambassador for expanding kosher (particularly Passover) desserts to include mousse, fresh fruit, and French-inspired dairy-free desserts that prove that "Passover desserts can be both flavorful and visually stunning."

(Review copy generously provided by Paula Shoyer and publicist)
6 internautes sur 6 ont trouvé ce commentaire utile 
best non-dairy desserts EVER! 29 octobre 2013
Par a. - Publié sur Amazon.com
Format: Relié
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.
4 internautes sur 4 ont trouvé ce commentaire utile 
Great surprise! 1 février 2014
Par RAG - Publié sur Amazon.com
Format: Relié Achat vérifié
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......
6 internautes sur 8 ont trouvé ce commentaire utile 
New, creative Kosher desserts for the whole year 28 octobre 2013
Par Steve in MA - Publié sur Amazon.com
Format: Relié
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
Really great kosher baking cookbook to have 21 décembre 2014
Par Lena - Publié sur Amazon.com
Format: Relié Achat vérifié
Really great kosher baking cookbook to have! It has lots of creative as well as traditional treats for all of the Jewish holidays. The recipes are divided by holidays, and I also liked that each section is further subdivided into level of complexity with sections for easy and quick recipes and ones that require more time. The chocolate babka bites and the passover lemon cake are delicious! You wouldn't even be able to tell that the lemon cake is a passover recipe! I think this book is worth it just for the passover section alone, no more awful passover sponge cakes made with tasteless matzo meal! There are also lots of great photographs in this book, which is good for those of us who are more visual.
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