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The World of Jewish Desserts Hardcover – 19 Mar 2001

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Product details

  • Hardcover: 432 pages
  • Publisher: Simon & Schuster Ltd (19 Mar. 2001)
  • Language: English
  • ISBN-10: 0684870037
  • ISBN-13: 978-0684870038
  • Product Dimensions: 23.9 x 19.6 x 3.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,737,284 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

Format: Hardcover
This is a real encyclopedia of desserts from around the world.

All Gil Marks recipes work fabulously but it is not just this that make his books worth the money - its all the interesting history and fascinating anecdotes and stories that make them also a good read.

Highly recommended.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 10 reviews
22 of 27 people found the following review helpful
if u think Jewish desserts stopped at honey cake, read this 9 Dec. 2000
By Larry Mark MyJewishBooksDotCom - Published on Amazon.com
Format: Hardcover
Gil Marks, a rabbi, historian, linguistic detective and the author of three other books on kosher cooking and entertaining, provides a taste of not only the dishes, but the history of the Jewish communities that developed and transformed the dishes. And I don't mean an insert here and there, I am talking a page for each essay. For example, the story of German Jewish cooking, or Salonika Greek Jewry. I guarantee that you'll never look at a latka the same way after reading his latest book. The book opens with a treatise on cooking and baking. Did you ever wonder why fat is added to Jewish desserts (butters, oils, etc)? Is it any wonder that the person who introduced dry yeast (the kind that can be activated in your home by adding water) was a Hungarian Jew named Fleischmann? It's in the book. The chapters headings follow this format: Yeast Cakes and Pastries; Cakes; Cookies; Filled Cookies; Strudels and Phyllo; Fried Pastries; Pan Cakes; Baked Puddings and Kugels; Stovetop Puddings; Fruit based Desserts; Confections; and a whole chapter for Passover Pesach desserts/ For each recipe, Marks adds a tidbit of history or Semitic semantics. For example, for the Kuchen Buchen recipe, Marks discusses Yiddish rhyming, or for the recipe for Makosh Poppy Seed Rolls, he writes about how the German Mohn (poppy) filled cakes evolved into the Polish Makowiec rolls and German Makosh. Add some Hungarian cocoa, and you turn Makosh into Kakosh. Recipes are included for Debla; Lokmas; Loukoumades (in time for Hanukkah); Bombay Malpuah Banana Fritters; stuffed dates; blintzes; latkas of all sorts; marzipan, the Indian Jewish rice pudding called Kheer; Seffa; Brot Kugel; an Indian Carrot Halvah Pudding; an Alsatian Apple Charlotte (ApfelSchalet); a grandmother load that Seinfeld would know as a Babka; Schnecken; Haman-taschen; prune lekvar; Sephardic style Parmak, Moroccan Jewish Fakasch; Persian Klaitcha; Apfelkaka (don't you just love that name?); Iraqi Jewish Rayka Tamir; Lakach honey cake; Lepeny; strudels; Rugelach with a variety of fillings; Kadayif; Kindli; Kranszli; Farfel bars (not just for soup, you know); Biscotti (did you know that means twice baked?); Basboosah (a dessert, not a type of bus); Dobostorte 7 layer cake; and even a Gebleterter Kugel (a type of fluden).
3 of 3 people found the following review helpful
Recipes that Bubbe would be proud of... 21 Aug. 2007
By Bundtlust - Published on Amazon.com
Format: Hardcover Verified Purchase
Gil Marks, rabbi, chef, and author of The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen, The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations and the Jewish vegetarian treasury Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, has truly outdone himself with The World of Jewish Desserts.

A collection of over 400 desserts from every corner of the Diaspora from Alsace to Yemen, Marks has thought of everything the potential Jewish dessert baker needs to know. His brief introduction includes a primer on common ingredients (flour, leavenings, fats, sweeteners, eggs, nuts), measuring, high altitude baking, and more. The book is divided into yeast cakes and pastries, cakes, cookies and bars, pastries and filled cookies, phyllo and strudel, fried pastries, pancakes, baked puddings and kugels, stovetop puddings and creamy desserts, fruit desserts, confections, and Passover desserts.

Each recipe is clearly written and many include numerous delectable variations (also included are tips on how to make a dairy recipe pareve when possible). The book is sparsely illustrated with an ornate blue border and scattered blue pen-and-ink drawings of various recipes and ingredients. In Marks' usual style, each recipe includes its origin, original name, and what holidays it's traditionally served on.

Naturally, World of Jewish Desserts includes such well-known Jewish desserts as hamantaschen, rugelach, mandelbrot, blintzes, and cheesecake, but also includes a veritable treasure trove of Sephardic recipes including pumpkin (Italian pumpkin cake, Sephardic pancakes, candied pumpkin) that are perfect for fall, Indian recipes featuring coconut, mango, and tangerine that lend a refreshing tropical air to summer Sabbath dinners, numerous Middle Eastern recipes in rose and orange blossom syrups, and a valuable section on both traditional Hanukkah (fried pastries) and Passover (matza) desserts.

These are simple, delicious desserts that bring back happy memories of Bubbe's (or Babcia's) kitchen, with recipes from every corner of the globe that are sure to please, whether you're looking for the perfect sour cream coffeecake, chocolate babka, lekach, poppy seed roll, or something more exotic.
4 of 5 people found the following review helpful
An appealing, involving cookbook 27 Jan. 2001
By Midwest Book Review - Published on Amazon.com
Format: Hardcover
The World of Jewish Desserts provides recipes with a fine background by gourmet cook Rabbi Marks, who gathers Jewish recipes from Jewish communities around the world. The international focus of the Jewish dessert recipes makes for an appealing, involving cookbook which provides a very surprising variety of Jewish dessert choices. No photos, but the amount of research and depth to this title makes them less necessary.
1 of 1 people found the following review helpful
The always reliable Gil Marks 12 Aug. 2013
By Not her real name - Published on Amazon.com
Format: Hardcover Verified Purchase
This book is a comprehensive survey of Jewish baking around the world. Lots of recipes, many with some background on the history or origin. I have other cookbooks by this author and have always found them to be completely reliable and interesting to read.

My caveat: If like me you collect cookbooks and have other Jewish cookbooks, you may find that this is redundant, it's all traditional Jewish baking, if you've got that covered, there's nothing new here.
1 of 1 people found the following review helpful
Excellent Cook Book 28 Jun. 2013
By Amari - Published on Amazon.com
Format: Hardcover Verified Purchase
If you want an alternative to the everyday desserts, this cookbook will expand you cooking experiences. There is nothing to be afraid of, just follow the recipes and use the right ingredients and you will produce excellent dishes that will amaze even the best of cooks. So get into the kitchen, bang some pots and have fun while learning how to cook new cuisine.
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