Weekend Cooking: Review: The Kosher Baker by Paula Shoyer

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One of my best finds at BookExpo America (BEA) last May was The Kosher Baker by Paula Shoyer. I just happened to be looking around the University Press of New England booth when my eye was captured by the cover of Shoyer's book. When I asked if I could have an ARC to review, I was greeted by Paula herself.

The cake on the cover of the book looks so good that Mr. BFR requested that I bake it sometime this summer. I told him that was already in the plan.

There several aspects of The Kosher Baker, besides the absolutely yummy recipes, that will make it a much-loved cookbook in my house. First, Shoyer has organized the recipes by the amount of time and skill needed to make them. As the introduction points out, Part I recipes take 15 minutes or less in preparation time, and Part II recipes take 15 to 30 minutes. Part III desserts and breads take more time. Part IV is all about Passover baking and concludes with a section of sugar-free recipes.

Second, the novice baker will find a great section on ingredients (including brand names), equipment, and tips and techniques. Each recipe includes information about storage, and the instructions are clear and easy to follow.

Finally, and most important to many people, every recipe is dairy free and many recipes are gluten free and/or sugar free. And you wouldn't believe the variety of desserts Shoyer has developed. Whether you have a dairy allergy or are lactose intolerant or keep kosher, you no longer have to feel as if your sweet treats were second best. Here are some examples:

• Lemon Rosemary Biscotti Sticks
• Orange Tea Cake (the cover recipe, which has Earl Grey tea as an ingredient)
• Vanilla Sheet Cake
• Far Breton (a French dessert similar to clafouti)
• Peanut Butter Cookies
• Carrot Cake with Cinnamon Honey Cream Cheese Frosting
• Scones
• Dark Chocolate Mousse Layer Cake
• Crème Brûlée (yes, you read that correctly)

The secret is to use kosher products, which include nondairy cream cheese, rice and soy milk, margarine, and nondairy whipped toppings. Using these products means that you can finally serve beautiful and tasty desserts to your family and friends who must carefully watch what they eat.

For the rest of us, the treats look delicious, even in the black and white photos in my ARC. I plan to take advantage of the storage information, and stock my freezer with some goodies for my gluten- and lactose-intolerant friends and family. The cookbook comes out in mid-September, and I am going to buy a finished copy.

To learn more about The Kosher Baker and Paula Shoyer and to find a recipe for Berry Bars, visit her blog, check out her Facebook page, or follow her on Twitter.

The Kosher Baker at an Indie

The Kosher Baker at Powell's
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Published by Brandeis University Press / UPNE, September 14, 2010
ISBN-13: 9781584658351
Challenges: 100+
YTD: 59
Source: Review copy (see review policy)
Rating: B+
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)