Free PDF A Treasury of Jewish Holiday Baking, by Marcy Goldman
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A Treasury of Jewish Holiday Baking, by Marcy Goldman
Free PDF A Treasury of Jewish Holiday Baking, by Marcy Goldman
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Amazon.com 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
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From 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. Copyright 1998 Reed Business Information, Inc.
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Product details
Hardcover: 384 pages
Publisher: Doubleday; 1 edition (September 1, 1998)
Language: English
ISBN-10: 0385479336
ISBN-13: 978-0385479332
Product Dimensions:
8.5 x 1 x 9.5 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
147 customer reviews
Amazon Best Sellers Rank:
#612,764 in Books (See Top 100 in Books)
LOVE this book!! This is my absolute go to book for all things baking!! In fact, I have had this book for about 4 years now, and I may need to order another copy because it is pretty thrashed and sticky from being in the kitchen so much.What I love most about this book is not necessarily the taste or appearance of the finished products (Which no doubt are awesome), but the fact that every recipe in this book is spot on! Basically this was my first real baking cook book, and I have had many others since, but this is the only book that I can count on. I am a Washington State Fair baking champion, and so I know what it is to bake a lot (and fail a lot too lol), and I really feel like Marcy Goldman's recipes are the only ones that I can truly trust. I have had very few good results with a lot of the other more commonly known people (Martha Stewart, Williams Sonoma, etc), but Marcy's recipes always work for me. I have NEVER had one of her products fail!My favorite recipe in this book is the Chocolate Fallen Souffle Torte- I know the recipe by heart because I have made it so many times. The absolute one thing that I get the most compliments on! This cake is amazing and perfect in every sense of the word!
I've been a follower of Marcy's for over 20 years. I started with Detroit Free Press Food Page clippings. I have never had a failure from her recipes.She pretests, more then once, her recipes in print.I highly recommend her cookbooks. I am a long time Jewish baker & teacher.Pictured is her Chocolate Honey Cake.
Another Great one by Marcy! Her style is as good as her recipes. Which have been tried & tested. Some women read romance for pleasure. I and a few others read & drool over cook books. She is my favorite. I do not personally know her. I just know her from her former recipe blogs way back. ( when dinosaurs went around in a circle to create the power to drive the crazy dial up systems.) & her cookbooks that I am collecting up one by one. Her writing style makes you feel like you know her. & There you are sitting with her, perhaps with a cup of coffee or tea to share, while she tells you yet another story from the kitchen adventures or perhaps otherwise about a little bakery in town she once visited, & how it inspired her to create another gem. As I write this I went to check & see what I have made from this one & it is on loan. OH well, either way, you can't go wrong! PS. Her cinnamon Rolls are to die for!
I saw this book on line, so I went & checked out in the book store. I spent over an hour going through it. I just fell in love with it, the author goes into such great detail on everything. And the receipes are wonderful, they're are so many of them to choose from. So I bought the book on Amazon. I got the book yesterday, and I couldn't wait to try it out. Less than a hour of getting it, I was in the kitchen baking the Marble Cream Cheese Muffins. They are devine, they are so full of flavor & so very rich. My roommates were in heaven when they were eating them.The author takes a no nonsense take on baking. She's a pro, but she wants to make it fun & easy for everyone. I'd always been afraid to try to bake bread. But with this, I tried it, and the breads that I've baked have come out perfect every time. The 2511 rolls are wonderful. I use them to make Cinnamon Pull aparts aswell as just plain rolls. Some of the best I've ever had. And her recipe for Classic Southern Buttermilk Biscuits are the best I've ever made. I'm from the south, I dispaired of ever being able to make a truly good biscuit. They came out so light & flakey & just plain good. I mean just every recipe that I've made have come out even better than I'd hoped for. This is my go to book, I have over 260 cook books. And I mean this, if the house was on fire. This book would be one of things that I'd grab before I left the burning building. I know that sounds crazy, but if you get this book. And you use it, you'll know what I mean. From now on, anything that Marcy writes. I'll buy & be happy to buy it. All I can say is Thank you very much for writing this cook book. You've got a fan for life. I have had a passion for baking for a very long time. But Marcy, God Bless you. You have given me a even greater Passion for Baking.
There are so many excellent recipes in this book, but the one she's most known for is her honey cake. I made it a few days ago and it still tastes as fresh as day one - better, actually, as the flavors have mellowed. This one recipe is worth the price of the book, but if you love baking, you will find the entire book full of recipes you'll want to try. I'm not Jewish, myself, but I've long admired Jewish baking. I love challah for french toast, rugelach, bagels, and so many other scrumptious breads and pastries. I finally decided to buy this book after having it on my wish list for a long, long time. It is truly a treasury of recipes.
I love the book but hate that there no photographs (other than the beautiful cover). I am a visual person and there is nothing like a photograph of the final result to get me in the mood for baking something new that I have not tried before. Marcy Goldman is a top Jewish baker, no doubt about that. She is gifted not only with knowledge, but also with experience and tips. Nothing I make from her recipes ever fail to please. More motivation through the power of photos, please, Ms. Goldman, chef extraordinaire!
Loved the book! It is clear the author truly is passionate about the art and ritual of baking. This book isn't just about results, but about the comfort and satisfaction that comes from caring about the process as much as the ends. Marcy Goldman bakes with soul and thoughtfulness.
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