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Distributed for Brandeis University Press

The Kosher Baker

Over 160 Dairy-free Recipes from Traditional to Trendy

Distributed for Brandeis University Press

The Kosher Baker

Over 160 Dairy-free Recipes from Traditional to Trendy

Producing flavorful and appealing kosher desserts has been a challenge in Jewish households throughout the ages. Without access to butter, cream, milk, cheese, yogurt, or other dairy products, creating a tasty and memorable dessert for family and friends requires more than simple substitutions and compromises. Now pastry chef and teacher Paula Shoyer provides the inspiration and innovation to turn the age-old challenges of parve baking into delectable delights in her one-of-a-kind kosher cookbook. The Kosher Baker is your indispensable kitchen companion to a wide range of dairy-free desserts, from family favorites and time-honored holiday classics to stylish and delicious surprises of Shoyer’s own careful creation. It even includes desserts not usually found on a kosher table, such as creamy key lime pie, luscious flan, and rich tiramisu. You’ll find everything from cookies, biscotti, breads and muffins to pastries, tarts, fancy cakes, and mousses. Shoyer guides you through more than 160 mouth-watering recipes and expands every non-dairy baker’s repertoire with simple, clear instructions and a friendly yet authoritative voice. The Kosher Baker is organized as a tutorial into three primary sections—Quick and Elegant Desserts, Two Step Desserts, and Multiple Step Desserts—allowing the busy home baker to choose a dessert based on both taste and time constraints. The first section presents the fundamentals of simple kosher baking in the form of everyday treats like Amaretto Cookies, Orange Tea Cake, and Apple Pastry. The next two sections teach increasingly more challenging desserts, from a Challah Beer Bread Pudding with Caramel Sauce to Chocolate Babka. A special fourth section includes chapters on baking Challah, Passover desserts, and no-sugar-added desserts. The Kosher Baker has something for everyone in the Jewish household for any occasion or holiday. It spills over with detailed information, including tips on storage, freezing, and thawing; tools; must-have ingredients; and tips and techniques. Anyone baking for those with special dietary needs such as food allergies or diabetic concerns will also find recipes to love in this comprehensive collection. It even includes recipes for nut- and gluten-free desserts, and vegan desserts. No Jewish home should be without this essential cookbook!

348 pages | 8 x 10

Food and Gastronomy

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"Outstanding . . . a can't-miss collection of classics."

Publishers Weekly (starred review)

"What's especially good about the cookbook is that it's great for anyone who no longer consumes dairy but wants to bake and continue enjoying delicious baked goods. And with 25 eggless recipes, vegans can rejoice, too."

“Paula Shoyer, author of The Kosher Baker, has developed quick, elegant desserts that are ready for the oven in 15 minutes and demand no fancy techniques.”


Jerusalem Post

The Kosher Baker offers a wonderful range of recipes that will delight both new and experienced bakers. The book contains over 160 recipes, all of which are pareve (dairy-free), making them good options to serve after any kind of meal. . . . This book is a wonderful addition for the cookbook shelf for all community, public and synagogue libraries.”

American Jewish Libraries

“It’s a terrific cookbook and the cinnamon bun recipe was a winner, and not too difficult to make.”

A Kitchen in Brooklyn

“Delectably delicious desserts (all pareve!) Plus: It’s enhanced with gorgeous photos and a pleasing design.”


Chicago Jewish Star

"The book is an essential addition to the library of any pastry chef or home cook who want or needs to bake delicious (and moist) Kosher desserts."

Dessert Professional

“A huge array of recipes for every taste, occasion, and dietary need. Bravo to Paula.”

Joan Nathan, New York Times food writer and author of award-winning cookbooks

 “A must-have for your kosher culinary library. Paula mixes great flavor combinations with great taste. You'll want to bake your way through the pages.”

Susie Fishbein, author of Kosher by Design

The Kosher Baker is a fascinating look into the world of Jewish baking. While an incredible resource for those who eat kosher, it’s equally compelling for anyone interested in a tempting array of sweets and breads, from fast-and-easy to elegant party fare. Two thumbs up!”

P.J. Hamel, author, The King Arthur Flour Baker’s Companion

“Paula Shoyer is a baker after my own heart. She takes you around her deceptively simple and luscious world of desserts, and busts the old myths that desserts take forever to make, or that they can't be good unless they have butter or cream in them. Paula understands perfectly that less is more, from short and sensible list of ingredients to streamlined instructions, pure extracts and flavors, and elegant and spare presentations. In short, her recipes are ideally suited for the home cook!”

Levana Kirschenbaum, author of Levana’s Table: Kosher Cooking for Everyone

Table of Contents

Preface • Acknowledgments • An Introduction to Kosher Baking • Bakeware, Tools, and Equipment • Baking Ingredients • Foolproof Tips & Techniques • QUICK & ELEGANT DESSERTS (15 minutes preparation time) • Cookies, Biscotti, & Bar Cookies: Chocolate Chip Mandelbread — Chocolate Chunk Biscotti — Lemon Rosemary Biscotti Sticks — Double Chocolate Chip Cookies — Sablé Galette Cookies — Amaretto Cookies — Chewy Chocolate Velvet Cookies — Pistachio Financiers — Fudgy Brownies — Chocolate Almond Toffee Bars • Quick Cakes, Breads, & Muffins: Orange Tea Cake — Vanilla Pound Cake — Everyone’s Favorite Chocolate Cake — Chocolate Mint Cake — Pecan Coffee Cake — Apple Upside-Down Cake — Honey Cake with Pecan Swirls — Pumpkin Cake — Date Cake — Lime Poppy Seed Pound Cake — Blueberry Cake — Banana Bread — Corn Bread — Vanilla Sheet Cake — Chocolate Cupcakes — Black & Blue Muffins • Pastries, Candies, & Fruit Soups: Summer Fruit Triangles — Chocolate Chip Pastry Sticks — Apricot Pastries — Almond Puff Pastry Sticks — Apple Pastry — Cinnamon Palmiers — Vanilla Bean Crispy Treats — Mocha Brownie Fudge — Fruit Soup with Triple Sorbet Garnish — Strawberry Gazpacho • Tarts, Pies, & Cobbler: Quick Apricot Tart — Cranberry Pumpkin Frangipane Tart — Plum-Cherry Mini Tarte Tatins — Four Quick Fruit Pies — Pumpkin Pie — Far Breton — Orange Mocha Pecan Pie — Chocolate Chip Pie — Pear & Berry Cobbler • TWO-STEP DESSERTS (15–30 minutes preparation time) • Cookies, Biscotti, Bar Cookies, & Candies: Shortbread — Lemon Tea Cookies — Linzer Tarts — Sesame Cookies — Coffee Cardamom Shortbread — Chocolate Sandwich Cookies — Oatmeal Raisin Cookies — Bubba (Jam Button) Cookies — Peanut Butter Cookies — Almond Anise Biscotti — Hamentaschen — Orange Poppy Seed Hamentaschen — Chocolate Candy Hamentaschen — Lemon Bars — Pecan Bars — Raspberry Bars • Cakes, Cupcakes, & Scones: Iced Lemon Pound Cake — Upside-Down Raspberry Cake — Carrot Cake with Cinnamon Honey Cream Cheese Frosting — White Cake with Seven-Minute Frosting — Chocolate Almond Cake with Chocolate Glaze — Six-Layer Chocolate Ganache Cake — Madeleines — Fondant-Covered Mini Cakes — Twinkie Cupcakes — Red Velvet Cupcakes with Vanilla Icing — Lavender & Orange Cupcakes with Purple Frosting — Basic Scones — Scones au Chocolat • Tarts, Pies, & Plated Desserts: Apple Tart Tatin — Poppy Seed Tart — Plum Tart — Cherry Pie — Peach Pie for a Crowd — Summer Fruit Galette — Challah Beer Bread Pudding with Caramel Sauce — Layered Baklava with Orange Blossom Syrup — Almond Pastry Squares — Mini Carrot Soufflés with Cinnamon Crème Anglaise • MULTIPLE-STEP DESSERTS & BREADS (more than 30 minutes preparation time) • Cookies, Bars, & Candies: Cracked-Top Chocolate Cookies — Almond Tuilles — Rugelach Three Ways — Cinnamon Horns — Brownie Pops — Cinnamon, Vanilla, & Raspberry Macaroons — Chocolate, Coconut, & Macadamia Nut Candy — Chocolate Truffles — Chocolate Pistachio Candies — Dried Fruit Truffles • Cakes, Pastries, & Dessert Breads: Black & White Layer Cake — Toasted Almond Layer Cake — Dark Chocolate Mousse Layer Cake — Sorbet Cake — Coconut Cake with Lime Filling — Classic Cheesecake — Chocolate Mousse Truffle Cake — Jelly Doughnuts — Cinnamon Buns — Chocolate Babka — Cinnamon Apricot Pull-Apart Babka — Babka Cupcakes with Crumb Topping — Mini Éclairs — Chocolate Rolls • Tarts: Lemon Tart — Key Lime Pie — Pear & Almond Tart — Pistachio & Raspberry Tart — Caramelized Nut Tart — Fruit Tart — Fresh Fruit Tart with a Chocolate Crust — Salted Chocolate Caramel Tartlets — Mini Lemon or Lime Tarts — Apple Strudel • Plated Desserts, Mousses, & Puddings: Molten Chocolate Cakes — Chocolate Peanut Butter Mousse Cakes — Chocolate Crêpes — Chocolate, Pistachio, & Raspberry Filo Packages — Profiteroles — Éclair Puffs with Caramel Sauce — Strawberry Vanilla Verrines — Chocolate Mousse — Strawberry Mousse — Rice Pudding — Vanilla Flan — Crème Brûlée – Tiramisu • Challah: Classic Challah — Sweet Honey & Saffron Challah — Whole Wheat Challah — Harvest Challah • PASSOVER & OTHER SPECIAL DIETS • Passover Desserts: Chocolate Chip Hazelnut Biscotti — Thin Farfel Cookies — Chocolate Brownie Cookies — Marble Chocolate Matzoh — Chocolate Chiffon Cake — Mocha Matzoh Napoleon — Orange Cigarette Cookies — Strawberry Shortcake — Lemon Layer Cake — Flourless Chocolate Cake — Chocolate Mousse Meringue Layer Cake • No-Sugar-Added Desserts: Mandelbread – Chocolate Chunk Scones — Brownies — Apricot Bars — Low-Sugar Apple Pear Pie — Peach-Blueberry Galette — Low-Sugar Pear Strudel — Cinnamon Pecan Babka — Profiteroles with Compote — Low-Sugar Chocolate Mousse • Appendix: Sauces & Frostings — Resources — Metric Conversions • Index

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