Bake your way through the Jewish holidays with 25 insanely delicious, foolproof recipesincluding Poppy Seed Hamantaschen for Purim, Coconut Macaroons for Passover, Apple Babka for Rosh Hashanah, jam-filled Sufganiyot for Hanukkah, and so much more. These dishes from master baker Uri Scheft, author of Breaking Breads, capture the Old World/New World/out-of-this-world flavors of contemporary Jewish and Israeli cuisine.

About the Author

Uri Scheftruns Tel Avivs Lehamim Bakery, which has been in operation since 2001. He is alsothe founder of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and divides his time between Israel and the United States.

Raquel Pelzels work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cooks Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

The Artisanal Kitchen: Jewish Holiday Baking, Hardcover details

• Publisher : Artisan (September 15, 2020)
• Language : English
• Hardcover : 112 pages
• Item Weight : 9.6 ounces
• Dimensions : 5.7 x 0.5 x 7 inches

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