4.41

4

Mar 10, 2018

I'm ambivalent about reviewing this book. I like the author's voice (and I've known her work for a long time.) The organization of the book is perfect. It's beautifully simple: seven types of Jewish baked goods: challah, babka, bagels, rugelach, hamantashen, pita, and matzah, presented in a systematic way. Each has a discussion of how the dough should feel, for example, and sweet and savory variations. The most impressive thing about the book is that the author did her own photography, and the I'm ambivalent about reviewing this book. I like the author's voice (and I've known her work for a long time.) The organization of the book is perfect. It's beautifully simple: seven types of Jewish baked goods: challah, babka, bagels, rugelach, hamantashen, pita, and matzah, presented in a systematic way. Each has a discussion of how the dough should feel, for example, and sweet and savory variations. The most impressive thing about the book is that the author did her own photography, and the photos are both visually appealing and helpful. That's probably why the instruction photos for shaping challah and babka actually make visual sense to me as a baker. I think this book might make a good gift for a baking newbie.

Except--I have no motivation to try any of these recipes. I'm already an experienced challah baker, and I don't like the look of the crumb in the photos. It looks under-baked. This doesn't surprise me because I know from reading another recent Jewish baking book that some people really like their challah to have a weirdly stringy crumb consistency. I think this is the crumb that the author was trying to achieve and that some eaters prefer--I just don't like it. I also don't like a lot of the creative flavor combinations that Sarna uses here. The sweet ones sound too sweet to me. Savory rugelach, hamantashen and babka might be interesting. This is the second baking book I've read that has featured savory flavors & wild trendy departures on the sweet flavors. I did make the guava mandelbrot recipe that Joan Nathan published, so maybe I need to try more. It is the case, though, that the best baked goods are the ones that remind people of their childhood...

This isn't the best review, because the best review is one where the reviewer has tried the recipes. I'm good at judging which recipes I want to make, usually--but you can't judge a cookbook based on whether the recipes appeal to you. I think this one is probably worth looking into, just because it's such a nicely conceived, beautifully photographed book. In this case, the author deserves all the credit for that.

...more

5

Oct 16, 2017

This is a fantastic book! I'm in love! I became fascinated with Jewish and Eastern European baking when I met my future husband and wanted to learn to bake a traditional Easter bread that was very special to his family, and similar to babka. Then I fell down the babka rabbit hole. This book takes babka to a whole other level, and I bow down to Shannon Sarna for her amazing creativity. Don't even get me started on the epic rugelach recipes in here- WOW. And hamantaschen! I was lucky enough to This is a fantastic book! I'm in love! I became fascinated with Jewish and Eastern European baking when I met my future husband and wanted to learn to bake a traditional Easter bread that was very special to his family, and similar to babka. Then I fell down the babka rabbit hole. This book takes babka to a whole other level, and I bow down to Shannon Sarna for her amazing creativity. Don't even get me started on the epic rugelach recipes in here- WOW. And hamantaschen! I was lucky enough to receive some from a local rabbi and his wife, and now I can make my own. If you love challah, babka, or bagels, you NEED this book. Also check out her Instagram, it will make you drool and want to get in the kitchen immediately. And if you're still not sure about this book? Pumpkin Chocolate Hazelnut Rugelach. Birthday Cake Babka. Tomato Basil Challah.

You're welcome. ...more

4

Nov 20, 2018

I am a fan of all baked goods. I picked up this book right after the Tree of Life mass shooting in Pittsburgh in October 2018. My preferred way to learn about cultures not my own (such as Jewish culture) is through their food. I think you learn a lot about people by what they prioritize in food and how food features in celebrations and mourning.

This book is excellent, with lots of recipes that should be achievable by any competent home cook. The ingredients are readily available in most stores I am a fan of all baked goods. I picked up this book right after the Tree of Life mass shooting in Pittsburgh in October 2018. My preferred way to learn about cultures not my own (such as Jewish culture) is through their food. I think you learn a lot about people by what they prioritize in food and how food features in celebrations and mourning.

This book is excellent, with lots of recipes that should be achievable by any competent home cook. The ingredients are readily available in most stores and with the exception of some very intricate braid styles for braided loaves of bread, I think most home bakers would enjoy this volume. ...more

2

Dec 11, 2017

I cannot fathom why the author didn't provide measurements in weight! I bought this via kindle and would not have done so if I would have known they were in imperial measurements only. This isn't Cupcake 101 -- there's zero reason why a BREAD author should not provide them.

Proper weights and measurements are incredibly important, to the point where the author herself says so... which makes their absence here all the more frustrating. I'd bet money that the author doesn't measure each cup I cannot fathom why the author didn't provide measurements in weight! I bought this via kindle and would not have done so if I would have known they were in imperial measurements only. This isn't Cupcake 101 -- there's zero reason why a BREAD author should not provide them.

Proper weights and measurements are incredibly important, to the point where the author herself says so... which makes their absence here all the more frustrating. I'd bet money that the author doesn't measure each cup individually. Oy.

I was excited about this book and looking forward to it, and now I'm just disappointed. ...more

4

Feb 19, 2018

I really, really, really enjoyed this cookbook. So much so that I ran out of library renewals and purchased a copy for myself.
The recipes are easy, everything tasted amazing, and they all come out looking very impressive.
I only gave it four stars however, for a couple of reasons. One, the recipes all require way more sugar than I'm comfortable using, use a lot of yeast, and have extremely long rise times. Two, it would be nice if the book included prep times and serving sizes.
But - the flavor I really, really, really enjoyed this cookbook. So much so that I ran out of library renewals and purchased a copy for myself.
The recipes are easy, everything tasted amazing, and they all come out looking very impressive.
I only gave it four stars however, for a couple of reasons. One, the recipes all require way more sugar than I'm comfortable using, use a lot of yeast, and have extremely long rise times. Two, it would be nice if the book included prep times and serving sizes.
But - the flavor combinations are delicious whether following the recipe exactly or using as inspiration to combine with your own dough recipes. I love this book. ...more

5

Mar 18, 2019

I love this book. I’m an intermediate baker, and found the recipes easy to follow and clear. The food styling is beautiful and makes the recipes really appealing.

I like that the author includes a description of how the dough should feel. It’s a useful addition that could help a less confident baker feel a bit more assured.

Favorites include the pesto and goats cheese challah and the fig jam and blue cheese babka. I’ve yet to try the bagels but I have faith they’ll turn out well too, based on my I love this book. I’m an intermediate baker, and found the recipes easy to follow and clear. The food styling is beautiful and makes the recipes really appealing.

I like that the author includes a description of how the dough should feel. It’s a useful addition that could help a less confident baker feel a bit more assured.

Favorites include the pesto and goats cheese challah and the fig jam and blue cheese babka. I’ve yet to try the bagels but I have faith they’ll turn out well too, based on my experience with the other recipes. ...more

4

Oct 29, 2018

I give this book top marks. I don't really think that this book is for the novice baker, however for someone who know a little of what they are doing this book is awesome!!!. So I myself just found out that I am allergic to yeast so this book does not do me any good. With that being said I would still use this book. There are so many interesting ideas and techniques and different ways of looking at and doing things I think that I would love to try these. For me there could have been more I give this book top marks. I don't really think that this book is for the novice baker, however for someone who know a little of what they are doing this book is awesome!!!. So I myself just found out that I am allergic to yeast so this book does not do me any good. With that being said I would still use this book. There are so many interesting ideas and techniques and different ways of looking at and doing things I think that I would love to try these. For me there could have been more pictures, but for the technique side of things this was step by step perfect. ...more

4

Jul 28, 2018

The bagel recipe in this one is amazing. Sarna gives us very good information about how the dough should look and feel along with photos. I think the process photos leave a little something to be desired though since there are leaps that you've got to already be in the know to understand, but otherwise this is a great start with traditional Jewish baking plus a little jazzing things up.

2

Jul 10, 2018

Very pretty but the recipes aren't well-written--who asks you to melt caramel candy to make caramel?! And why no metric measurements? The braiding diagrams are nice, and some of the stuffed fillings sound tasty, but Maggie Glazer's book is so, so much better that I'll pass on owning this one.

3

Dec 13, 2017

Sarna's cookbook which shows how to make challah, babka, bagels and rugelach offers a selection of recipes for all of these Jewish staples. The book is beautiful in design and would make a great gift for anyone interested in cooking these favourite foods.

3

Jan 21, 2020

Flavorful & interesting & unconventional flavors & ingredients in what are thought of as traditional Jewish breads.

3

Jul 02, 2018

Lovely photos but few recipes for me. The rosemary garlic challah on p. 52 is outstanding!

5

Nov 11, 2017

I renewed this book twice because I just wanted to read the descriptions and look at the photos over and over again. I am not great at baking yeasted items, nor do I have the patience to do a million different little steps, but envisioning myself making these gorgeous Jewish breads and pastries was a lovely fantasy.

...I may actually have to go out and get a physical copy of this book, now that I'm looking back at it.

0

Food blogger Sarna's debut takes an appealing theme-and-variations approach to Jewish baking. Chapters on challah, babka, bagels, rugelach, hamantaschen, pita bread, and matzah include basic recipes ...Full Review