Download PDF Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel

Download PDF Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel

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Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel

Download PDF Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel

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Review

2013 National Jewish Book Award Finalist in Contemporary Jewish Life and PracticeOne of The Oregonian's Best Gluten-Free Cookbooks of 2013:“The cookie and brownie sections alone are swoon worthy.”One of Delicious Living's Best Gluten-Free Cookbooks of 2013:“[T]his labor of love means you and your hungry brood will never be without something to nosh (a much more expressive word than snack) . . . I also appreciate the chapter on how to get the most out of your store-bought GF cake or flour mix.”“Traditional Jewish food is undeniably delicious, but many of its classic dishes are not accessible to people who avoid gluten. Fortunately, [Nosh on This] bridges the gap, offering more than 100 gluten-free recipes that are inspired by traditional Jewish fare. Once off-limit treats like black & white cookies, rugelach, challah, and marble chiffon cake are no back on the menu. It is the perfect gift for any gluten-free friend.”―TheKitchn“In the ever-growing pile of gluten-free cookbooks, we found one recently that stands out. It’s got good recipes, and it’s a lot of fun. Nosh on This: Gluten-Free Baking From a Jewish-American Kitchen is one couple’s take on getting all the treats without the wheat.”―Los Angeles Times“Expertise, enthusiasm, and stunning photographs distinguish this excellent gluten-free baking collection.”―Library Journal“The recipes [in Nosh on This] are innovative and unique, from apple upside-down cake with honey pomegranate syrup to sweet potato pumpkin butter pie . . . The color photos, many of them full page, are beautifully styled and photographed.”―The Jerusalem Post“[T]he book’s greatest asset is that it makes the gluten-free baker feel like anything is possible.”―Jewish Book Council“[Nosh on This] has plenty of typically Jewish treats―honey cake, babka, hamantaschen, rugelach, challah, macaroons, mandelbrot―but also lots of familiar, everyday sweets and pastries that anyone can enjoy, from pies, fruit tarts, layer cakes, and cupcakes to brownies, lemon bars, eclairs, even lots of doughnuts. Those parents whose kids can’t eat everyday packaged items should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D’oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen.”―Bay Area Bites (KQED)“Lisa and Tim’s dream for Nosh on This is that a family that includes both gluten-free and gluten-eating members could eat the same desserts made with the recipes from their cookbook; there wouldn’t be a need to make the traditional baked goods in addition to theirs, because the gluten-free versions taste just as good.”―Tablet“[An] informative manual for making scrumptious and gluten-free Jewish baked goods. With color pictures of every dish and well-defined instructions, this book is a welcome addition to the gluten free baking world.”―Publishers Weekly“Lisa Stander-Horel is a great baker and a mensch. With Nosh on This, she has created a bevy of recipes for gluten-intolerant folks who still want the foods they ate as part of their family's traditions. I want one of everything, please!”―Shauna James Ahern, author of Gluten-Free Girl Every Day“What could be more comforting than a book of noshable treats the whole family―gluten-free or not!―can enjoy? Nosh on This provides delicious gluten-free recipes to tantalize everyone.”―Kyra Bussanich, Cupcake Wars–winning founder of Kyra’s Bake Shop and author of Sweet Cravings“Nosh on This is a wonderful, carefully crafted, and must-have cookbook not only for gluten-free Jewish-American bakers, but for all gluten-free bakers. It is a unique resource that brings gluten-free Jewish baked specialties into the realm of deliciousness!”―Jeanne Sauvage, author of Gluten-Free Baking for the Holidays“Had Lisa Stander-Horel simply taken traditional Jewish holiday recipes and made them gluten-free, it would have been enough. Instead, she added incredible flavor and flair to gluten-free baking, ensuring whatever you make will be devoured. The recipe photos will convince you gluten-free also means gorgeous presentation. Nosh on This is a total reinvention of bubbe-style goodies that everyone could enjoy. Maybe it should be subtitled: you don’t have to be gluten intolerant to enjoy this book because the baking is simply uncompromised, irresistible goodness.”―Marcy Goldman, bestselling author of A Passion for Baking, A Treasury of Jewish Holiday Baking, and The Best of BetterBaking.com“This book provides wonderful gluten-free alternatives to classic Jewish baking, and it’s so modern! Many of our diners request gluten-free dishes―it’s nice to have Nosh on This as a new authority to turn to for inspiration and instruction.”―Ellen Kassoff Gray, co-author of The New Jewish Table and co-owner of Equinox Restaurant“A must-have cookbook for the gluten-free baker who craves traditional Jewish baking for holidays and every day. Enjoy an amazing array of gluten-free noshes that anyone following a GF diet can finally enjoy!”―Norene Gilletz, author of The New Food Processor Bible and Norene’s Healthy Kitchen

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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.

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Product details

Paperback: 288 pages

Publisher: The Experiment (September 3, 2013)

Language: English

ISBN-10: 9781615190867

ISBN-13: 978-1615190867

ASIN: 1615190864

Product Dimensions:

7.2 x 0.6 x 9.1 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

41 customer reviews

Amazon Best Sellers Rank:

#475,294 in Books (See Top 100 in Books)

Lisa Stander-Horel and Tim Horel's "Nosh on This" (an update of last year's self-published "Gluten Free Canteen's Book of Nosh: Baking for Jewish Holidays & More") is a veritable treasure trove of delicious Jewish-American baked goods like mandelbrot, hamantashen, rugelach, babka, and macaroons rounded out with cupcakes (pumpkin with honey buttercream, dark chocolate cinnamon, cherry chocolate, coconut), 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). In addition to being gluten-free, many recipes are dairy-free as well, very handy for those keeping kosher as well as those who are allergic to dairy as well as gluten.I had eagerly awaited this book as soon as I heard it was coming out; in preparation for marathon baking, I stocked up on white and brown rice flour and tapioca starch. Unfortunately, I was unable to locate any local stores selling the recommended Authentic Foods superfine white and brown rice flours and it would have cost me close to $40 to order them online, so I ended up using Bob's Red Mill GF flours. Unlike some GF cookbooks, "Nosh on This" does not use any premixed all-purpose mixes containing starches or stabilizers; the base Nosh flour recipe consists of brown and white rice flours and tapioca starch in a 2-1-1 ratio (given by weight and also volume). Most of the Nosh recipes are (xanthan/guar) gum-free as well; several (particularly the bread recipes) call for Expandex Modified Tapioca Starch to help create the "nice bendy tear" in traditional breads. Many recipes also layer flavor by combining various extracts (vanilla, orange, almond, lemon). In Lisa's words, "Baking gluten-free doesn't have to be taste-free or texture-challenged and whenever possible, use chocolate."I loved the foreword by Arthur Schwartz (his Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited is a staple in my kitchen) and reading about Lisa's family ("Oy gevalt - you're so skinny. Nosh something. No one ever died eating two desserts. Nosh on this!") and the vintage family photos sprinkled throughout. Each chapter kicks off with handy tips and tricks, and each recipe has a chatty intro that's like sitting down with a cup of coffee and a good friend. There's a great Jewish holiday baking chart that lists all the recipes alphabetically along with which Jewish holidays they are suited for. 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 The Macaroon Bible I reviewed as part of Amazon Vine) 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 (especially if you are new to a gluten-free diet; this is SO much better than premade GF frozen baked goods or GF boxed mixes!) "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 (non-GF) 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!

I have only used one recipe, but it is wonderful= gluten free challah, with poulish. I have tweeked it a bit. adding a 30 minute rest after beating with dough hook. Then adding the water and giving it a minute or so on high before pouring it into the royal challah silicon mold. (see my review of it for hints.)The first time I took it to Shabbat for my many gluten free friends, they were amazed and delighted.BUT I really am dismayed by the light colored fine print the ingredients and amounts are printed in. WHY would anybody format a COOKBOOK so that a magnifying glass has to be used to read them?????????? Otherwise I would have given it 5 stars. But sadly it isn't the only one. I just got another great cook book with the same fatel flaw. Just appaling!

They're not too hard to follow, the book is written well, and you don't need a million different ingredients.The first recipe I tried was challah. The recipe was relatively easy, and the result tasted....LIKE CHALLAH!If you're a gluten-free Jew, you've got to get this book.

I've been following Lisa's website for a while and LOVE her GF recipes. Always interesting flavors and different types of treats--cakes, bars, etc. Every recipe I have tried has worked out great and I usually get some great feedback on the item. When I saw she had a cookbook I had to check it out and support her for all that she gives us FREE as far as information, recipes, fun on her site. I wasn't disappointed in the book. I did prefer the digital version for my use but I liked it so much I bought a special one to share with my library for their patrons. Lisa was gracious enough to sign a bookplate for the book which made it even more of a great donation. Can't say enough about how great it is to support someone who does a daily job of helping those of us who want to bake for people with GF issues. I'm lucky I don't have the problem myself but I have plenty of folks who do require this special diet and it's great to share with them as well as folks who can eat gluten. Thanks, Lisa, for a great book.

The author's flour mix has changed the quality of the baked goods that come from my kitchen. I now can bake nearly anything (haven't tried bread yet though) without xanthan gum! And nothing tastes even a bit GF!

Everything in this book is wonderful! I have many food allergies & my husband has celiac. This is my favorite cookbook. This particular one was a gift for a friend.

This is a beautifully illustrated book with a very extensive number of recipes. I grew up in a very ethnic environment and part of that was a very large Jewish community, so many of the recipes in this book are for foods I knew well, and enjoyed, as a kid! Having chosen a gluten free diet nearly a year ago, I was sure this book would be a perfect fit for me as well as reliving those childhood smells and flavors. What I didn't realize until I received the book was that a special baking blend was the basis of the recipes created with a specific blend of gluten free ingredients to be made and kept on hand. Those ingredients were ordered from a specific online vendor and, for me personally, were very costly. Thus, my only reason for giving this wonderful book 4 stars. I wish I'd realized that before purchasing.

Awesome gluten free baking recipes, One of the most clearly written and cleverly conceived cookbooks for baking. And each recipe makes something any baker (with or without gluten) could be proud to bring to the table.

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