A Treasury of Jewish Holiday Baking Book

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 whogrew 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.


From the Hardcover edition.

Publishers Weekly

Goldman's cheerful cookbook provides recipes for all sorts of baked goods, from traditional Jewish fare (Delicatessen-Style Classic Sour Cream Coffee Cake) and treats for specific holidays (an Etrog Cake for Sukkot) to others that are just plain good (New Wave Chocolate Tunnel Cake). A chapter on breads contains recipes for both New York-Style Water Bagels and Montreal Bagels, as well as Pumpernickel Cranberry Rolls. This book will satisfy any challah devotee: a chapter on Shabbat offers Traditional Friday Night Challah and "This Tastes Like Cake" Fresh Yeast Sabbath Challah (Goldman likes wordy, exclamatory names). A chapter on Rosh Hashanah boasts cunning New Year's Sweet Challah Miniatures and a New Year's Apple Challah. Many desserts, like a Blitz Cherry Cake, are easy and fast. Others, like Pomegranate and Sour Cherry Mandelbrot, incorporate unusual ingredients without getting too wacky. The true test of the Jewish baker, of course, is Passover, and Goldman provides a wealth of the flour-free inventions, notably My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch, Passover Rich Chocolate Genoise and Buttercream Roll, and Mock Chestnut Torte. (Sept.)