What do you think?
Rate this book
The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion
Make traditional Jewish baked goods at home
Baking is an integral part of Jewish culture and traditions. Whether you're making challah for Shabbat, macaroons for Passover, or babka for family brunch, The Essential Jewish Baking Cookbook helps you capture the essence of traditional Jewish baking in your own kitchen. It’s filled with 50 classic recipes—ones you might remember your bubbe or mom whipping up—with clear instructions to help you make them successfully every time.
Inside this Jewish cookbook for home bakers, you’ll
Your favorite baked goods—From bagels and bialys to rugelach, kugel, and more, you’ll discover a variety of sweet and savory recipes that are perfect for everyday baking and holidays alike. An intro to Jewish baking—Gain the knowledge and confidence you need to get started, with guidance on kosher baking, plus essential techniques, tools, and ingredients.Beginner-friendly recipes—Each recipe includes easy-to-follow directions and uses basic ingredients to ensure you get it right, even if you’ve never tried your hand at Jewish baking before.
Discover the joy of Jewish baking with The Essential Jewish Baking Cookbook.
Baking is an integral part of Jewish culture and traditions. Whether you're making challah for Shabbat, macaroons for Passover, or babka for family brunch, The Essential Jewish Baking Cookbook helps you capture the essence of traditional Jewish baking in your own kitchen. It’s filled with 50 classic recipes—ones you might remember your bubbe or mom whipping up—with clear instructions to help you make them successfully every time.
Inside this Jewish cookbook for home bakers, you’ll
Your favorite baked goods—From bagels and bialys to rugelach, kugel, and more, you’ll discover a variety of sweet and savory recipes that are perfect for everyday baking and holidays alike. An intro to Jewish baking—Gain the knowledge and confidence you need to get started, with guidance on kosher baking, plus essential techniques, tools, and ingredients.Beginner-friendly recipes—Each recipe includes easy-to-follow directions and uses basic ingredients to ensure you get it right, even if you’ve never tried your hand at Jewish baking before.
Discover the joy of Jewish baking with The Essential Jewish Baking Cookbook.
187 pages, Kindle Edition
Published July 27, 2021
64 people are currently reading
37 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
November 21, 2021
Beth A. Lee has written a wonderful new cookbook that encapsulates both her love of Jewish food and her longtime love of baking. The Essential Jewish Baking Cookbook is both a fun and informative work that outlines everything you might want to know about Jewish baking. Someone who cares very much about the subject lovingly made this work. Lee has injected much of her life into this so it’s not some collection of generic recipes. Each has her personal signature on them and this makes the work special.
As a baker, I really appreciated this work and would gladly buy it for anyone else. I think it would be a wonderful gift for anyone who had a desire to expand their repertoire or improve what they are already cooking. The recipes are based on many of the recipes of traditional foods and Lee creates them with a masterful touch from someone who really knows baking.
The book was artfully designed with an beginning overview of baking terms, beginning baking needs, what a kosher kitchen comprises, and rules for kosher baking. We then go into the traditional breads section full of challah (bread of Ashkenazi Jewish origin, usually braided), babka (a sweet braided bread or cake-leavened with yeast), rye bread, roshkas, pletzel (a flat focaccia-like bread normally festooned with onions), pita, bagels, bially’s (akin to unboiled bagels and stuffed with filling),and more.
In the section on sweet and savory pastries we are treated to recipes for apple strudel (the traditional rolled thin pastry), hamantaschen (the famous triangular cookies filled with a sweet filling), blintz (crepes filled with sweet cheese filling or fruit filling), rugelach (sweet rolled cookies often filled with a nut or chocolate sweet filling), baklava, knishes (filled,other with potato, baked dumpling), borekas (a meat or cheese hand pie) and more.
The cookies and cakes section has mandelbrot, a twice-baked almond cookie quite like biscotti in appearance; macaroons (coconut and egg white cookies), black and white cookies (a staple of most delis these cookies are soft and dipped in white and chocolate glaze), marble pound cake (a favorite), apple cake(this recipe is spectacular), poppy seed cake and more.
There is also a section at the end, “More Treats and Toppings.” Pestilla, compote, matzo meal pancakes, noodle koogle (kugel is a baked pudding of noodles or potato), challah bread pudding, soufganiyot (a round jelly doughnut eaten at the festival of Hanukkah). And there is so much more.
The book briefly discusses kosher law and what exactly kosher rules mean for those who observe. Kosher is a term that is used to describe any food that complies with a set of dietary rules specific to the religion of Judaism. Not all Jewish people observe the kosher law, but for those that do, it is a way to show reverence to God and feel connected to their faith.
There is also a large section in the beginning on technique. Throughout there is information, conversion tables, and a very comprehensive reference list at the end. The book as a whole has a great descriptive narration where Lee guides the bakers through the recipes as though she were over your shoulder. Lee is a great food writer and brings a lot of craft to her writing. She gives everything that is needed in a recipe to the reader and leaves nothing out.
As a baker, I really appreciated this work and would gladly buy it for anyone else. I think it would be a wonderful gift for anyone who had a desire to expand their repertoire or improve what they are already cooking. The recipes are based on many of the recipes of traditional foods and Lee creates them with a masterful touch from someone who really knows baking.
The book was artfully designed with an beginning overview of baking terms, beginning baking needs, what a kosher kitchen comprises, and rules for kosher baking. We then go into the traditional breads section full of challah (bread of Ashkenazi Jewish origin, usually braided), babka (a sweet braided bread or cake-leavened with yeast), rye bread, roshkas, pletzel (a flat focaccia-like bread normally festooned with onions), pita, bagels, bially’s (akin to unboiled bagels and stuffed with filling),and more.
In the section on sweet and savory pastries we are treated to recipes for apple strudel (the traditional rolled thin pastry), hamantaschen (the famous triangular cookies filled with a sweet filling), blintz (crepes filled with sweet cheese filling or fruit filling), rugelach (sweet rolled cookies often filled with a nut or chocolate sweet filling), baklava, knishes (filled,other with potato, baked dumpling), borekas (a meat or cheese hand pie) and more.
The cookies and cakes section has mandelbrot, a twice-baked almond cookie quite like biscotti in appearance; macaroons (coconut and egg white cookies), black and white cookies (a staple of most delis these cookies are soft and dipped in white and chocolate glaze), marble pound cake (a favorite), apple cake(this recipe is spectacular), poppy seed cake and more.
There is also a section at the end, “More Treats and Toppings.” Pestilla, compote, matzo meal pancakes, noodle koogle (kugel is a baked pudding of noodles or potato), challah bread pudding, soufganiyot (a round jelly doughnut eaten at the festival of Hanukkah). And there is so much more.
The book briefly discusses kosher law and what exactly kosher rules mean for those who observe. Kosher is a term that is used to describe any food that complies with a set of dietary rules specific to the religion of Judaism. Not all Jewish people observe the kosher law, but for those that do, it is a way to show reverence to God and feel connected to their faith.
There is also a large section in the beginning on technique. Throughout there is information, conversion tables, and a very comprehensive reference list at the end. The book as a whole has a great descriptive narration where Lee guides the bakers through the recipes as though she were over your shoulder. Lee is a great food writer and brings a lot of craft to her writing. She gives everything that is needed in a recipe to the reader and leaves nothing out.
Displaying 1 of 1 review