A Treasury of Jewish Holiday Baking
by MARCY GOLDMAN
Average Customer Review:
Hardcover (01 September, 1998)
list price: $27.50
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Editorial Review

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 ... Read more

Reviews (12)

Incredibly wonderful!
This book is truly awesome ... tried-and-true specialties, each written very clearly to guarantee success, and each preceded by a brief description telling why it is so wonderful.The first recipe I tried was the Caramel Matzoh Crunch, which has now become a staple.I'm not Jewish; these wonderful recipes should appeal to anyone with taste buds.The only caveat is that the author apparently revised her Honey Cake after the book was published -- and even I, who previously despised honey cake, love Marcy Goldman's. (The revised version was published in the newspaper, and that's the one I tried.)Don't miss this book; it is absolutely wonderful.

What would I do without Marcy Goldman
I purchased Marcy Goldman's A Treasury of Jewish Holiday Baking
a year or so ago and have been using the book ever since I got it.I have tried many, many recipes and each and everyone turned
out great.If I had a question, I would email Marcy and she
would get back to me.I cannot say enough about this cookbook
or about Marcy.Every Jewish kitchen and non-Jewish kitchen
should have this book.Thanks Marcy for all the wonderful
recipes and for all of your help.

Debbie

So good, I've purchased several for gifts!
After several months of using this cookbook over and over and over, I decided to buy it for friends. It is extremely user-friendly, because many of the recipes use basic ingredients and are uncomplicated to make. The directions are well-written, and the final product turns out exactly as I visualize from the recipe, even when baking unfamiliar treats.

I keep reaching for it, because there are so many wonderful cakes, that I can always find something different or unusual, without worrying because I've never tried the recipe before. Variations are often included, as well as cooking times for different pan types and sizes.

It's one of those cookbooks where you can flip through it and consistently find something appropriate, without requiring a trip to the store for some odd ingredient. The honey cake is fantastic, but the double fudge cake on pg. 110 "wows" everybody every time. Bring that one to your next family get-together (I use a bundt pan and skip the glaze, or drizzle on a quick confectioner's sugar glaze after it's cooled), and they will think you stopped at a bakery (I'm not kidding).

The only minor issue, is that on recipes where a range of flour is given (e.g. soufganiot), I sometimes need to add even more flour. This was the same with another (hamantaschen), where it was obvious that the dough was too sticky to shape. So while some experience is helpful, common sense can tell you if more flour is needed. This has never been an issue with any of the cake recipes, only those which are naturally more flexible on the ingredients.

Good Shabbos! ... Read more

Isbn: 0385479336
Subjects:  1. Baking    2. Cookery, Jewish    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Bread    6. Fasts and feasts    7. Holiday - General    8. Jewish cooking    9. Judaism    10. Regional & Ethnic - Jewish & Kosher    11. Cooking / Jewish & Kosher   

Nodic Ware American Star Bundt Pan
Average Customer Review:
Kitchen
list price: $32.00 -- our price: $28.99
(price subject to change: see help)
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Editorial Review

The classic tube-cake bundt pan is round with vertical flutings alternating between sharp/narrow and rounded/wide. This mold rings a spectacular change on that shape. This mold is star-shaped, with bold, overlapping flutings. Detail remains intact thanks to the pan's heavy, cast-aluminum sturdiness, which promotes even baking. Try almond-butter pound cake with berries (recipe included), and the pan's capacity to create fine crusts is enticingly demonstrated. The mold holds 10 to 12 cups of batter, enough to make a festive cake for 10 people. This rust- and warp-resistant pan has a long life expectancy. The nonstick coating ensures cakes, breads, frozen desserts, and gelatin desserts and salads pop out with their pretty flutings intact. --Fred Brack ... Read more

Features

• 20-year warranty against defects
• Bakes star-shaped, fluted tube cakes and festive breads
• Molds gelatins and frozen desserts
• 10-1/2 inches in diameter by 4 inches high
• Hand wash with mild detergent

Reviews (14)

Solid pan with gorgeous design
No more boring bundts! The cakes this pan produce look gorgeous and come out of the pan with virtually no effort. Very solid pan, I'm sure it will last for many years. Definitely worth the cost if you enjoy making bundt cakes!

Amazing Pan
I always have a hard time making cakes in tube pans.They always end up crumbling when I try to take them out.So, when I saw this pan I was not sure that it would work.All those sharp edges looked scary! : )But I went ahead and order it.When I got it, I just had to try it so see if all the reviews were correct.Well... the very first cake I made came out beautifully.I even had to call my husband in the kitchen to show him how I had finally made a perfect tube-pan cake.Just a little oil spray and flour was all it took. This is just an amazing pan!It is worth every penny!

Great Pan
This is a very sturdy, nonstick pan that works great.I spray it with Pam before baking, and when the cake is done it slides right out.And I love the design! ... Read more

Asin: B00004RFQ2
Subjects:  1. Cake Pans    2. Baking    3. Bakeware    4. (Bake Ware)    5. Novelty Cake Pans   

The Jewish Holiday Kitchen : 250 Recipes from Around the World to Make Your Celebrations Special
by JOAN NATHAN
Average Customer Review:
Paperback (18 August, 1998)
list price: $19.95
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Editorial Review

With recipes from around the world -- from Algeria to Russia,from Italy to Mexico -- this is the most complete collection of specific dishes for the eight major holidays, the Sabbath, and all the special occasions in the life of the Jewish family -- weddings, birth ceremonies, and bar and bat mitzvahs.Each holiday or occasion is considered in termsof its history, religious food requirements, and traditions, withseveral suggested menus.Nathan updates preparation techniques withmodern time-saving devices and new kosher food products without sacrificing authenticity.The classic Jewish cookbook, with over 50 new recipes in this latest edition! ... Read more

Reviews (4)

Hold the Schmaltz, This is JewishCooking
Wonderful recipes, new versions of family favorites without the schmaltz.

I am sending it to my mother for Hannukah!

An important and accessible reference.
In this book, Joan Nathan manages to combine history, culture, and very good recipes. More than cooking book, Ms. Nathan offers menus for the same holidays from different Jewish backgrounds. Each recipe is complete, fullyannotated and easy to follow.For cooks and/or readers looking to enlargetheir knowledge of various Jewish food traditions, The Jewish HolidayKitchen is a wonderful place to start.

Ms Nathan is a wonder-her recipes remind me of my grandma!!
I now own several of Ms Nathan's cookbooks, and I absolutely recommend them to all my friends and give them to family as gifts.!.All the recipes bring back so many good childhood memories.The recipes are easy to use,easy to read, and I love searching for old recipes and finding them in herbook!!!thank you Ms Nathan. ... Read more

Isbn: 0805211098
Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Holiday - General    5. Regional & Ethnic - Jewish & Kosher    6. Cooking / Jewish & Kosher   

Norpro 1-Cup Honey Dispenser
Average Customer Review:
Kitchen
list price: $14.99 -- our price: $9.99
(price subject to change: see help)
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Editorial Review

A sophisticated alternative to those pudgy plastic honey bears, this honey dispenser releases a thin drizzle of honey into your tea or steamed milk or on top of toast, hot cereal, pancakes or cornbread. The dispenser is made of glass, not plastic, with an attractive honeycomb relief. The ensemble comes in three parts: a stainless-steel lid, a glass honey container, and a glass stand. When you press the spring trigger, which is attached to the lid, honey flows from the glass nipple at the bottom of the dispenser. Release the trigger and an inner stopper mechanism closes to prevent drips. Keep the inside of the stand honey-free, and avoid overfilling the container. To prevent honey from forming a crust at the bottom, limiting the flow, rinse the glass nipple after use. To liquefy congealed honey, run warm water over the glass. This simple item will quickly become indispensable at your breakfast table. --Carol Gnojewski ... Read more

Features

• Hand wash lid; glass container and stand are dishwasher-safe
• Holds 8 ounces of honey or syrup
• Perfect for glazing meats and baked goods
• Handy trigger efficiently starts and stops the honey flow
• Includes glass stand to hold and store dispenser

Reviews (5)

a hint for making this work well
I received a honey dispenser as a wedding gift a few years ago, when Williams Sonoma carried them (slightly different model). My mom, who taught me the fine art of making a proper cup of tea, fell in love with the item so I decided to find one for her. WS no longer carries them but I found this was a good substitute. The trick to getting it to dispense well is to put a little bit of hot water in the stand about three minutes before you use it.

Norpro 1-Cup Honey Dispenser simply does not work!
There is a ball at base of container that is suppose to move when lever at top of container is pushed.This does not happen, I tried to get the ball to work and was rewarded with all the syrup coming out in a gush.
This item does not work for me.

Nice idea, but...
I have to agree with the previous reviews that this dispensses honey way too slowly.Additionally, it is much too difficult to fill without making a mess, since you cannot have the top open without having the bottom open as well.This dispenser is just not worth the trouble and mess, no matter how great the idea. ... Read more

Asin: B00004UE7F
Subjects:  1. Cooking Utensils    2. Storage    3. Kitchen    4. Serveware    5. (Serve Ware)    6. Serving   

The Children's Jewish Holiday Kitchen : 70 Ways to Have Fun with Your Kids and Make Your Family's Celebrations Special
by JOAN NATHAN
Average Customer Review:
Hardcover (31 October, 1995)
list price: $24.00 -- our price: $24.00
(price subject to change: see help)
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Reviews (1)

Some of my favorite recipes are in this book!
This book is essential for any holiday family traditions.Ms. Nathan not only shares some wonderful recipes (try the Orange Chicken - it's easy, fun and OUT OF THIS WORLD!......) but she also shares her family's traditions and give you wonderful ideas to enhance your own celebrations.My family loves this book and we refer to it on a regular basis.

I would give it more stars if I could!.... ... Read more

Isbn: 0805241302
Sales Rank: 291952
Subjects:  1. Children's 9-12 - Cooking    2. Cookery, Jewish    3. Cooking    4. Holiday - General    5. Holiday cookery    6. Jewish cooking    7. Juvenile literature    8. Regional & Ethnic - Jewish & Kosher    9. Cooking / Jewish & Kosher   

The World Of Jewish Desserts : More Than 400 Delectable Recipes from Jewish Communities
by Gil Marks
Average Customer Review:
Hardcover (29 September, 2000)
list price: $30.00
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Editorial Review

Comprehensive and engrossing, The World of Jewish Desserts takes you on a trip through the world's Jewish communities, sampling their redolent traditional pastries, cakes, and sweets. Gil Marks, author and rabbi, blends baking and history as he explores the Jewish Diaspora and the resulting dissemination of culinary customs and influence around the world. Most of the recipes are culled from the two largest Jewish cultural groups, the Ashkenazim and the Sephardim.

In the section on yeast cakes and pastries, Marks begins with a recipe for Pandericas/Heifeteig (sweet yeast dough) which is the basis for many of the following recipes. Each recipe is prefaced by a historical and cultural interpretation and baking tips. Every few pages, Marks inserts a few paragraphs about the country a recipe comes from, a chronicle of the use of certain spices, or baking styles. For example, after a recipe for Kahkahaw Babka (Polish chocolate sweet bread), Marks gives a short history of Jews in Poland and the Baltic States which explains how these dishes developed and were sustained. He also gives a scientific explanation on the properties of basic ingredients and how they interact with one another.

With 12 chapters of desserts, including cookies and bars, phyllo and strudel, fried pastries, and Passover desserts, the book is almost mind-bogglingly inclusive. More than a cookbook, it is a culinary history and discourse on a people whose traditions and culture have affected--and been adapted by--many of the world's countries. "The act of serving and consuming food can be an expression of who we are, as well as a genuine spiritual experience," says Marks. "And few foods have the power to please and uplift as well as desserts do." --Dana Van Nest ... Read more

Reviews (2)

An appealing, involving cookbook
The World of Jewish Desserts provides recipes with a fine background by gourmet cook Rabbi Marks, who gathers Jewish recipes from Jewish communities around the world. The international focus of the Jewish dessert recipes makes for an appealing, involving cookbook which provides a very surprising variety of Jewish dessert choices. No photos, but the amount of research and depth to this title makes them less necessary.

if u think Jewish desserts stopped at honey cake, read this
Gil Marks, a rabbi, historian, linguistic detective and the author of three other books on kosher cooking and entertaining, provides a taste of not only the dishes, but the history of the Jewish communities that developed and transformed the dishes.And I don't mean an insert here and there, I am talking a page for each essay.For example, the story of German Jewish cooking, or Salonika Greek Jewry.I guarantee that you'll never look at a latka the same way after reading his latest book.The book opens with a treatise on cooking and baking.Did you ever wonder why fat is added to Jewish desserts (butters, oils, etc)?Is it any wonder that the person who introduced dry yeast (the kind that can be activated in your home by adding water) was a Hungarian Jew named Fleischmann?It's in the book.The chapters headings follow this format:Yeast Cakes and Pastries; Cakes; Cookies; Filled Cookies; Strudels and Phyllo; Fried Pastries; Pan Cakes; Baked Puddings and Kugels; Stovetop Puddings; Fruit based Desserts; Confections; and a whole chapter for Passover Pesach desserts/For each recipe, Marks adds a tidbit of history or Semitic semantics.For example, for the Kuchen Buchen recipe, Marks discusses Yiddish rhyming, or for the recipe for Makosh Poppy Seed Rolls, hewrites about how the German Mohn (poppy) filled cakes evolved into the Polish Makowiec rolls and German Makosh.Add some Hungarian cocoa, and you turnMakosh into Kakosh.Recipes are included for Debla; Lokmas; Loukoumades (in time for Hanukkah); Bombay Malpuah Banana Fritters; stuffed dates; blintzes; latkas of all sorts; marzipan, the Indian Jewish rice pudding called Kheer; Seffa; Brot Kugel; an Indian Carrot Halvah Pudding; an Alsatian Apple Charlotte (ApfelSchalet); a grandmother load that Seinfeld would know as a Babka; Schnecken; Haman-taschen; prune lekvar; Sephardic style Parmak, Moroccan Jewish Fakasch; Persian Klaitcha; Apfelkaka (don't you just love that name?); Iraqi Jewish Rayka Tamir; Lakach honey cake; Lepeny; strudels; Rugelach with a variety of fillings; Kadayif; Kindli; Kranszli; Farfel bars (not just for soup, you know); Biscotti (did you know that means twice baked?); Basboosah (a dessert, not a type of bus); Dobostorte 7 layer cake; and even a Gebleterter Kugel (a type of fluden). ... Read more

Isbn: 0684870037
Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Desserts    6. Jewish cooking    7. Regional & Ethnic - Jewish & Kosher    8. Cooking / Desserts   

Over the winter holiday season, during patriotic holidays, and for any occasion that celebrates a star in your life, you'll appreciate the Kaiser LaForme star pan. This 11-inch cake pan is shaped as a six-pointed star, with an intricate central ray pattern. Its special "double nonstick" surface has a two-layer nonstick interior and exterior coating. Your cake will release perfectly, with a minimum of buttering, no flouring, and no need for cutting or scraping to maneuver the cake from the form. The shape and the patterning will remain intact during removal, without the skin that appears on cakes baked with floured pans. Therefore, the pan is appropriate for both frosted cakes and cakes such as sponge cake or spiced coffeecake that will remain unfrosted, dusted with confectioner's sugar, or lightly drizzled. Commercial steel promotes even baking and insulates for a shorter cooking time. Can be used as a mold for gelatins and pâté. Makes a thoughtful gift for an avid cake baker. Hand washing recommended. Comes with recipe booklet and care instructions. --Carol Gnojewski ... Read more

Features

• 5-year limited warranty
• Star-shaped form for holiday cakes and dessert molds
• Made of heavy-gauge .8mm steel
• Measures 11 inches across
• Made in Germany

Asin: B00004WLLS
Subjects:  1. Baking    2. Bakeware    3. (Bake Ware)    4. Novelty Cake Pans