Lioroooosh: Baking from my Tel Aviv Kitchen by Lior Mashiach

  • Classic challah (page 22)

    from Lioroooosh: Baking from my Tel Aviv Kitchen Lioroooosh by Lior Mashiach

    • Categories: Bread & rolls, savory; Jewish
    • Ingredients: active dry yeast; all-purpose flour; eggs; egg yolks; nigella seeds
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Notes about this book

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Notes about Recipes in this book

  • Classic scones with cranberries

    • lkgrover on March 23, 2025

      Delicious cranberry scones, with one significant change: I thought the amount of baking powder seemed excessive, so I compared with scone recipes in other cookbooks. I used 2 teaspoons baking powder, which worked well.

  • Eggplant and artichoke quiche

    • lkgrover on January 19, 2025

      Good vegetarian quiche. (Quiche is one of my favorite meals for a special breakfast).

  • Chocolate & pistachio brownies in a skillet

    • Astrid5555 on April 20, 2025

      I had some pistachio paste that I needed to use up and so - as per the author‘s suggestion - baked these in an 8x8‘ cake pan. While it was delicious I would have wished for a more pronounced pistachio taste!

  • Buckwheat chocolate chip cookies

    • stepharama1 on February 23, 2023

      These are absolutely scrumptious!! We all loved these. They're not flat, wafer-like cookies. Instead, the cookies have a bit of height to them and are super crunchy! You feel virtuous eating them due to the high amount of buckwheat flour which contributes a great flavor. I decreased the sugar by 30 grams and still found the cookies a little too sweet so will decrease it more next time.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    A wonderful surprise of a baking cookbook! Will be one of my best books of 2021!

    Full review
  • ISBN 10 1602804303
  • ISBN 13 9781602804302
  • Published Feb 22 2021
  • Format Hardcover
  • Page Count 257
  • Language English
  • Countries Israel
  • Publisher LunchBox Press

Publishers Text

From the author:

"My love affair with baking began when I still needed to climb on a stepstool to reach our kitchen counter, where my mom would hand me a big wooden spoon to stir the cake mix, and then I would get to lick the spoon clean. That love of baking would lead me from a little town in Israel to New York, where I studied the art of pastry, and to internships at some of the top restaurants in the world, including The Mercer Kitchen, RBI Cakes, and Noma (chosen as ''The World's Best Restaurant'' in 2010, 2011, 2012, and 2014).

My name is Lior Mashiach, and today I'm a pastry chef living and working in Tel Aviv, a city that's become a foodie's paradise over the past 10 years. I'm my own boss, running my business Lioroooosh, a baking studio where I host workshops, brunches, and meals. These give me an opportunity to share my love for pastries with others and to teach the beauty behind pastry baking as well as the chemistry that makes pastries amazing. The recipes I've included in this book are some of my best ones: a decadent s'mores layer cake with speculoos cream and scorched meringue frosting; a honey caramelized apple and sea salt tart that satisfies both your sweet and salty cravings; traditional chocolate babka you won t be able to stop eating; kubaneh (Yemenite Jewish pull-apart bread) to make your Saturday mornings perfect; and my wonderful challahs (white, leavened, braided breads baked to celebrate the Jewish Sabbath). It's not Shabbat without challah! Now, some of the recipes in this book are super simple, and some are a little more challenging, but they're all my top, my best recipes, my favorite ones, and they're all delicious, special, and absolutely worth the effort."