Introduces the reader to nearly a dozen traditional hallahs created by a diverse range of Jewish communities, from those of Eastern Europe to the Judeo-Spanish and Oriental traditions. Twenty-one different forms of hallah are described, together with photographs, step by step diagrams and clear, detailed directions. Ten recipes for dough are provided, from the more familiar ones to those which make use of exotic spices and flavorings. The author traces the sources of the many customs that have grown up around the making, serving, and eating of hallah, and also includes careful instructions in the art of making hallah covers of original design.
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