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Posted September 13, 2013
Lisa Stander-Horel and Tim Horel¿s ¿Nosh on This¿ is a veritable
Lisa Stander-Horel and Tim Horel’s “Nosh on This” is a veritable treasure trove of delicious Jewish-American baked goods like mandelbrot, hamantashen, rugelach, babka, and macaroons rounded out with cupcakes, donuts, fluffy layer cakes, Danish, éclairs, and Austrian-inspired gems like Sachertorte and Linzer torte. You’ll also find several variations of challah and baked savories like kugels, hand pies, latkes, and quiche, as well as homemade confections (peanut butter cups, marshmallows, truffles, and the sinfully delicious coconut matzo rocky road).
The font is easy to read, and I liked that recipe substitutions were printed in a lighter font (although it was a tad hard for me to read as it was light grey; light blue or a different color might have been easier to read from a cookbook holder). Instructions are clear, and there are gorgeous color photos for each recipe.
So far I’ve tried three recipes (Mom’s double chocolate gelt, marzipany gooey brownies, and chocolate chunk cherry brownies) and have many more bookmarked (flourless chocolate orange cookies, I’m looking at YOU). I love to bake, but am fairly new to gluten-free baking, so I stuck to familiar territory (baked goods rather than breads; the bread recipes are more complicated than traditional yeast breads as the dough is more fragile and requires careful handling). I’m a chocoholic, and LOVED the double chocolate gelt (next time, I would consider forming the dough into a log, chilling it, rolling it in coarse sugar and slicing it vs. making individual rounds). The brownies were fabulous, especially the marzipan brownies. My only prior experience with GF brownies was from a box mix, and I found it sadly lacking. But these are infused with almondy goodness with the added bonus of mini chocolate chips studded throughout the batter. The macaroons (unlike the recent Macaroon Bible I reviewed) are conveniently dairy-free (and thus healthier and lighter than using sweetened condensed milk as a binder). One of these days I will work up the nerve to attempt the chocolate babka (the recipe calls for 28 ingredients and spans two pages)!
This is one of those rare cookbooks where I actually want to make EVERYTHING (usually I count myself lucky if I tag a handful of recipes out of any given cookbook). You don’t have to be Jewish to enjoy this cookbook; this should be in EVERY baker’s kitchen.
“Nosh on This” is perfect for those new to (gluten-free) baking; there are plenty of tips, a “411” on frequently-used ingredients, a handy locator list for equipment, ingredients and information, celiac and Jewish baking resources, and the aforementioned Jewish holiday baking chart. This is a blessing for those who are celiac or gluten-intolerant (I count myself in the latter category), or even if you’re an experienced baker looking for a challenge and some new, delicious recipes to add to your baking repertoire (I’m eager to try the apple upside-down cake with honey pomegranate syrup for fall). Thank you Lisa Stander-Horel and Tim Horel (and their blog Gluten-Free Canteen) for making the delicious Jewish-American treats of our childhoods accessible once again!
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