|Primary Format: Cloth|
|Size:||8 x 10 in.|
|Subject(s):||Food and Gastronomy|
Pastry expert and baking instructor Shoyer proves that readers don't need to deprive themselves of sweets just to keep kosher in this outstanding collection for all seasons and faiths. Bakers with access to parve (kosher) versions of cream, cream cheese and other key ingredients (tips and name brands are provided) will find a litany of recipes for the Passover seder and other special occasions. Yes, there are babkas, rugelach, hamentaschen, and challah, but there is also a rich chocolate mousse truffle cake, easy and impressive cinnamon palmiers, classic French macarons, a pistachio and raspberry tart and the ingenious scones au chocolate, virtually all of which are within the reach of most bakers and budgets. Grouped by effort, from quick desserts requiring only one bowl (amaretto cookies, for instance) to more advanced dishes like coconut cake with lime filling, Shoyer gives bakers plenty of options for all tastes with copious instructions and photos throughout. Simple but crucial tips like keeping a few sticks of margarine in the freezer so it'll behave more like cold butter when it's time to make pie or tart dough ensure dishes turn out the way they were intended, making this a can’t-miss collection of classics.
—Publishers Weekly (starred review)
Amaretto cookies, challah beer bread pudding with caramel sauce, and chocolate babka are among the delectable desserts featured in this beautifully illustrated cookbook. The instructions are clear and easy to follow. Both novice and experienced cooks will enjoy having this book in the kitchen.
—Jewish Book World
Delectably delicious desserts (all pareve!) Plus: It's enhanced with gorgeous photos and a pleasing design.
—Chicago Jewish Star
“The Kosher Baker” offers a wonderful range of recipes that will delight both new and experienced bakers. The book contains over 160 recipes, all of which are pareve (dairy-free), making them good options to serve after any kind of meal. ... This book is a wonderful addition for the cookbook shelf for all community, public and synagogue libraries.
—American Jewish Libraries
It's a terrific cookbook and the cinnamon bun recipe was a winner, and not too difficult to make.
—A Kitchen in Brooklyn
PAULA SHOYER is the owner of Paula's Parisian Pastries Cooking School in the Washington, D.C., area. She teaches classes in French pastry and Jewish cooking both locally and around the country. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Française in Paris in Paris in 1996 and is the editor of the popular Susie Fishbein cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.