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A Treasury of Jewish Holiday Baking by Marcy Goldman

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Notes about this book

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Notes about Recipes in this book

  • Traditional chocolate chip mandelbrot

    • stef on March 31, 2017

      I love this recipe but instead of vanilla flavouring I add orange flavouring and orange zest

  • Triple-toned mandelbrot

    • stef on June 15, 2017

      Reduced eggs to 3. Made dough easier to handle. Made chocolate chip variation

  • New Year's apple challah

    • Zosia on September 25, 2014

      This is a beautiful soft, fluffy bread studded with juicy cinnamon apples. I used half the yeast, which didn't seem to affect proofing times, and reduced the sugar on the apples to 2 tbsp (not convinced it was needed at all). You do have to work quickly after incorporating the apples as the dough becomes wet and quite difficult to handle.

  • Sour cream marble cake

    • stef on June 19, 2016

      This is a nice cake. Following instructions the marbling came out perfect

  • Delicatessen-style classic sour cream coffee cake

    • Zosia on March 12, 2015

      Moist and delicious vanilla cake with a nice ratio of not-too-sweet cake to cinnamon-walnut filling/topping. I baked it in loaf pans and went with only one layer cinnamon as filling and one for topping each cake. The batter was very thick but using my mother's trick of dipping the spatula in cold water helped to spread it evenly. Despite the smaller pans, the baking time was as per the bundt cake.

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  • ISBN 10 0767918487
  • ISBN 13 9780767918480
  • Linked ISBNs
  • Published Sep 07 2004
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

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 who grew 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.



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