Babka, Boulou & Blintzes: Jewish Chocolate Recipes from Around the World

by Michael Leventhal

Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from fifty Jewish bakers. The perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse uses of chocolate in Jewish cooking.

This collection is rooted in Jewish tradition, family and place, such as Paulo Gavin's chocolate hazelnut cake, often served during Passover; Claudia Prieto Piastro's 'Chocolate al agua' the most popular breakfast drink in Oaxaca, Mexico; and Aviva Elias' Chocolate Cardamom Truffles, a recipe he adapted to include flavours he enjoyed.

With a variety of recipes from your morning hot chocolate, to your afternoon cake, through savoury dinner's and on to chocolate-rich deserts, this book includes a chocolate recipe for any time of day. There are also delicious, naturally gluten-free and vegan recipes to cater a variety of dietary requirements.

Each recipe provides an insight into the important role chocolate has played in the Jewish community across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600's, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today's generation.

• ISBN13: 9781784386993
• Publish Date: 30 September 2021
• Publish Status: Active
• Publish Country: GB
• Publisher: Greenhill Books
• Imprint: Green Bean Books
• Format: Hardcover
• Pages: 96
• Language: English

Reviews

[annieb123]

Originally posted on my blog: Nonstop Reader.

Babka, Boulou & Blintzes is a well written guide (with recipes) on the confluence of chocolate and the Jewish diaspora and how they've interacted throughout history. Due out 30th Aug 2021 from Pen & Sword on their Green Bean Books imprint, it's 144 pages and will be available in hardcover and ebook formats. It's worth noting that profits from the sale of the book will benefit Chai Cancer Care (delicious chocolate, interesting history, and tasty recipes for a good cause, win-win).

In his explanation of the recipe curation process, and what makes a recipe Jewish, the author had several criteria: some of them, such as babka and rugelach are quintessentially tied to Jewish culture, some utilise ingredients such as tahini and mahlab which lend a Middle Eastern/Jewish(ish) flavour, and some of the recipes were collected from Jewish cooks and chefs.The result is a well rounded and appealing range of recipes from simple to decadent.

The author's introduction includes some interesting history from the Mayans and Aztecs through the Spanish exploration of the New World, down history through the ascendance of chocolate as an ingredient in European cooking, and to the modern era. The intro is full of interesting photos and commentary as well as being informative. I hadn't really thought about Cadbury and Sacher in context before, and seeing actual photos of them (and others) was enlightening.

The recipes are arranged thematically: cookies bars & and brownies, cakes loaves & tarts, savoury dishes & drinks, hot & cold desserts, and bonbons bites & after-dinner delights. Each recipe is credited with the contributor's name and a short introduction. Recipe ingredients are listed bullet-style in a sidebar list. Measurements are given in standard (metric) measures along with American measurements. Cooking temps and oven settings are given in C/F/gas mark (yay!). The step by step instructions are numbered sequentially, clearly written, and are easy to understand. Nutritional information is not included.

The photography throughout is superb and the serving suggestions are attractive and appropriate and there is so. much. chocolate! Nearly all of the recipes are accompanied by one or more color photos. The book also includes a handy glossary of UK/US terms which is useful enough to be printed out and taped to the inside of handy cabinet door.

This is a decadent collection and would be a good choice for public or school library acquisition, cookbook collectors, and chocolate lovers. The early review copy I received did not list an index, but the table of contents is comprehensive enough that the lack of an index might not present a problem for most readers. The appeal of a shared cultural heritage adds a lot of value to this book along with benefiting a wonderful charity.

Five stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.