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The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts [Anglais] [Relié]

Paula Shoyer

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 4.9 étoiles sur 5  8 commentaires
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Flavorful and visually stunning kosher baking 3 novembre 2013
Par Sarah - 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)
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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......
2 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
5.0 étoiles sur 5 Must-have cookbook for Jewish holiday baking 21 mai 2014
Par E.K. - Publié sur Amazon.com
Format:Relié|Achat vérifié
I don't even keep kosher, but I have been so thrilled with Paula Shoyer's book! I was looking for a great resource on Jewish holiday baking, and this book doesn't disappoint. I've probably tried about half a dozen of her recipes, and all have been terrific. I made the babka bites for my mother-in-law a few months ago, and she still can't stop talking about them. The combination of traditional and modern recipes works beautifully, and the images accompanying the recipes are absolutely mouthwatering.
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