Great Holiday Baking Book
An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine's Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas...
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An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine's Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable.In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations. Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota. Publishers Weekly Food connoisseur Ojakangas (Gourmet Cooking for Two) is no stranger to baked goods. Her newest volume is an innovative accumulation of culinary memorabilia commemorative of celebrated holidays. The book covers a wide cross-section of cultural backgrounds and delves into the historical tradition of each holiday, as well as the foods served during its shenanigans. The first section unfolds with Passover dessert treats, marking their biblical origins and the absence of leavening agents (which represent ``the evil impulse of the heart''), with the exception of beaten eggs. However, during the Easter celebration, an egg is symbolic of Christ's tomb. The recipes are challenging to prepare. Some require letting the ingredients chill overnight or preparing the mixture a couple of days in advance. However, bakers should not be deterred by lengthy preparation time-try baking dinner rolls in one hour or making a favorite, fruit-or nut-filled rugalachs. This is a handy reference tool for whenever the right festive occasion arises. (Nov.)
\ Publishers Weekly - Publisher's Weekly\ Food connoisseur Ojakangas (Gourmet Cooking for Two) is no stranger to baked goods. Her newest volume is an innovative accumulation of culinary memorabilia commemorative of celebrated holidays. The book covers a wide cross-section of cultural backgrounds and delves into the historical tradition of each holiday, as well as the foods served during its shenanigans. The first section unfolds with Passover dessert treats, marking their biblical origins and the absence of leavening agents (which represent ``the evil impulse of the heart''), with the exception of beaten eggs. However, during the Easter celebration, an egg is symbolic of Christ's tomb. The recipes are challenging to prepare. Some require letting the ingredients chill overnight or preparing the mixture a couple of days in advance. However, bakers should not be deterred by lengthy preparation time-try baking dinner rolls in one hour or making a favorite, fruit-or nut-filled rugalachs. This is a handy reference tool for whenever the right festive occasion arises. (Nov.)\ \ \ \ \ Library JournalKlivans, a talented home cook turned pastry chef, offers a collecton of desserts so mouth-watering that it would hardly matter if they had to be prepared at the last minute, so the fact that all can be made ahead and frozen is a wonderful bonus. She starts with "The Frozen Pantry," basics such as cake layers and praline that are good to have on hand, and then moves on to recipes for Caramel Butterscotch Squares, Chocolate Hazelnut Truffle Cake, Candy Bar Pie, and dozens more, including, not surprisingly, lots of ice cream desserts. Highly recommended. [Homestyle Books dual main selection.] Ojakangas is the author of more than a dozen cookbooks, including Scandinavian Feasts (LJ 5/15/92) and many books on baking. Here she includes both savory baked goods and sweet ones for holidays the year round, from Passover and Easter through Thanksgiving, Christmas, and Hanukkah to Valentine's Day. The recipes are international in scope, with lots of traditional ethnic specialites; most are more homey than sophisticated, and some are earmarked for baking with kids. An appealing and varied assortment; recommended for most baking collections.\ \
