Clearly author and baker Paula Shoyer’s love for baked treats knows no bounds. There is a world of kosher dessert selections available for the elementary baker to the professional. The notion of kosher at first thought seems to be allocated only to those with religious dietary restrictions but Shoyer points out that the lactose intolerant can enjoy her delectable dessert and bread offerings because of the non-dairy ingredients guidelines of kosher cooking and baking.
Co-reviewer Sydrene Levy and I both were struck by the attention to detail and order Shoyer demonstrates in The Kosher Baker. Not only did Levy fondly recall recipes of her bubba (grandma) but was impressed with extensive international options from crepes to red velvet to biscotti. In today’s growing multi-cultural society, people are seeking more than traditional cultural recipes to prepare for guests. For those looking for all your Jewish comfort food desserts, never fear, Shoyer has recipes such as babka cake, mandelbread, hamentaschen and more.
When first acquiring this book, I strongly suggest reading what Shoyer has to say in the introductory sections. It will help tremendously, then happy hunting through the bevy of recipes. It is great how she separates the book by Quick & Elegant, two-step desserts, and multiple step desserts & breads. With innovative fusion style recipes, any upscale foodie would be pleased to add The Kosher Cookbook to his or her cooking library.
Shoyer allows you to get to know her. Clearly she is a social creature with lots of stories to tell and she laces food oriented memories throughout the book. Shoyer studied baking at the Ritz Escoffier Ecole de Gastronomi Francaise in Paris, France. She went on to start Paula’s Parisian Pastries Cooking School in Washington, D.C. but is in demand for teaching classes all over the country.
Spice-O-Meter: Sugar and Spice and Everything Nice