Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen

Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen

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Overview

No cookie, strudel, brownie, pie, cake, tart, or treat left behind.

This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make—and the bakery and store-bought favorites she and her family missed the most. Here are Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!

Along with every dessert recipe you might desire, Nosh on This also includes:

• A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing
• An Out of a Box chapter that shows you how to get the most out of a cake mix
• A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients
• Color photographs and valuable tips throughout.

With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.

Product Details

ISBN-13: 9781615190867
Publisher: Experiment, The
Publication date: 09/03/2013
Pages: 288
Product dimensions: 7.20(w) x 9.00(h) x 0.70(d)

About the Author


Lisa Stander-Horel and Tim Horel are the writing and photography team behind the baking blog Gluten Free Canteen. The authors have been experimenting with gluten-free baking recipe development for over a decade. Their work has been published in Living Without magazine and a variety of online publications including Salon, Huffington Post, Joy of Kosher, GourmetLive.com, BlogHer Food, and more.


Former restaurant critic and executive food editor of the New York Daily News, Arthur Schwartz is an award-winning cookbook author, including his last Jewish Home Cooking: Yiddish Recipes Revisited, which was named best American-subject cookbook by the International Association of Culinary Professionals (IACP) and was nominated for a James Beard book award. He is acknowledged as one of the country's foremost experts on food, cooking, and culinary history. He has a weekly show on WHDD, Robin Hood Radio, an NPR affliate in Sharon, CT.

Table of Contents

Foreword xi

Introduction 1

Gluten-Free Flour Matters 3

Nosh AP CF Flour Blend 4

Speaking Bake Fluently: Terms 5

Speaking Bake Fluently: Ingredients 7

Speaking Babe Fluently: Equipment 10

Gluten-Free Baking Conundrums Answered 14

Cookies and Macaroons

Cherry Chocolate Mandelbrot 21

Almond Mandelbrot 23

Double Chocolate Chunk Mandelbrot 25

Kichlach 26

Cory-O Sandwich Cookies 28

Black & White Cookies 30

Mallo Bites 33

Chocolate Chip Macaroons 35

Mom's Double Chocolate Gelt 37

Dorable Fudgies 39

Linzer Hearts 40

Chocolate Drizzle Almond Macaroons 43

Lemon Zest Macaroons 45

Flourless Chocolate Orange Cookies 46

Flourless Almond Puff Cookies 49

Lemon Poppy-Seed Cookies 51

Bars and Brownies

O'Figginz Bars 54

Mom's Brownies 57

Marzipany Gooey Brownies 59

Nutella Chewy Bites 61

Chocolate Chunk Cherry Brownies 63

Matshmallow Swirl Cocoa Brownies 65

Betty's Lemon Bars 67

Cakes and Cupcakes

Honey Cake 71

Apple Upside-Down Cake with Honey Pomegranate Syrup 72

Pumpkin Cupcakes with Honey Buttercream 75

Goldie's Pound Cake 77

Chocolate Babka 78

Black & White Angel Food Cake 82

Dark Chocolate Cinnamon Cupcakes 85

Cherry Chocolate Cupcakes 87

Mom's Marble-Chiffon Cake 88

Chocolate Angel Cake Roll 90

Coconut Snowflake Cake 94

Dark Chocolate Raspberry Cream Cake 97

Annie's Cake 98

Berry Lemon Cupcakes 100

Coconut Cupcakes 103

White Wedding Cupcakes 104

Pies and Tarts

Just the Crusts 108

Mini Fruit Tarts 111

Apple Pomegranate Tart 113

Fig Tart 115

Mom's Apple Pie 117

Picnic Pies 118

Sweet Potato Pumpkin Butter Pie 121

Crostata for All Seasons 123

Chocolate Nut Two-Bite Tarts 124

Frangelico Pear Tart 127

Pastries

Rugelach Dough 130

Raisin Pecan Rugelach 131

Chocolate Pecan Rugelach 132

Dark Chocolate Apricot Rugelach 134

Raisin Nut Strudel Bites 136

Baked Honey Bites 138

Hamantashen 140

Flo's Danish 142

Pastry Cream-Filled Éclairs 145

Linzer Berry Torte 148

Dark Chocolate Raspberry Sachertorte 150

Passover Mini Berry Pavlovas 152

Tiramisu 156

Donuts

Banana Maple Pecan Glazed Donuts 160

Apple Butter Donuts 162

Sweet Com Bread Honey Donuts 163

Big Fat Baked Sufganiyah Jelly Donuts 164

Lemon Jammer Donuts 166

Old-Fashioned Coffee-Dipping Donuts 167

Glazed Chocolate Donuts 168

Breads, Muffins, Matzo, and Crackers

Fluffy Biscuits 173

Pumpkin Com Bread Streusel Muffins 175

Caramel Banana Bread with Cranberries 177

Pumpkin Honey Bread 179

Quick Com Bread 180

Rustic Flat Crackers with Seeds 181

Puppy Pumpkin Crackers 183

Quick Challah 185

Quick Challah in the Round with Poolish 186

Braided Challah 188

Braided Challah in the Round 190

Turban Challah with Raisins 192

Challah Rolls 194

Cheesy Cracker Bites 196

Matzo 199

Out of a Box

Goldie's Quick Apple Cake 203

Mixed-Up Cupcakes 204

Niagara Falls Layer Cake 206

Fast Mocha Whoopie Pies 208

Cake Wreck Parfaits 211

Gooey Filled Vanilla Cakes 212

Gooey Filled Chocolate Cupcakes 214

Baked Savories

Sweet Potato Kugel 218

Gluten-Free Egg Noodles 219

Pineapple Raisin Noodle Kugel 221

Spinach Noodle Kugel 223

Savory Hand Pies 224

Potato Latkes 226

Red Potato Kugelettes 228

Three-Cheese Choux Bites 229

Challah Com Bread Stuffing 230

Mushroom and Leek Quiche 232

Sweet Stuff

The State of Chocolate: Tempering Chocolate 101 236

Peanut Butter Cups and Buckeyes 238

Chocolate-Covered Nutella Hearts 240

Dressy Chocolate Truffles 241

Fluffy Marshmallows 242

Coconut Matzo Rocky Road 245

Meringue Sandwich Bites 247

Resources

Measuring Units Used and Metric Conversions 249

The 411 on Frequently Used Ingredients 250

Locating Equipment, Ingredients, and Information 252

Celiac Resources 257

Jewish Bating Resources 257

Jewish Holiday Bating Chart 258

Acknowledgments 265

Index 267

About the Authors 274

Customer Reviews

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Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen 5 out of 5 based on 0 ratings. 1 reviews.
Veggiechiliqueen More than 1 year ago
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!