- Tamar Ansh,
A Taste of Challah,
Feldheim Publishers, May 2007. Hardcover. 206 pages. 38 recipes.
A good guide to making tasty and pretty fluffy challah in a variety of
braids and shapes. A lot of good tips for both novice and expert
Includes no-egg and gluten free recipes for people with food allergies.
The author's web site can be found at www.tasteofchallah.com.
- George Greenstein,
Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads,
Crossing Press, April 1993. Paperback. 384 pages.
- Mark Binder,
The World's Best Challah,
Light Publications, September 2005. Paperback. 70 pages.
- Maggie Glezer,
A Blessing of Bread: the Many Rich Traditions of Jewish Bread Baking Around the World,
Artisan, November 2004. Hardcover. 320 pages.
- Marilyn Bagel and Tom Bagel,
The Bagel Bible: For Bagel Lovers, The Complete Guide to Great Noshing,
Globe Pequot, August 1998. Paperback. 144 pages.
- Joan Nathan,
The Jewish Holiday Baker,
Schocken Books, August 1999. Hardcover. 224 pages.
- Freda Reider,
The Hallah Book: Recipes, History and Traditions,
Ktav, September 1986. Hardcover. 88 pages. 21 recipes.
- Jenny Kdoshim and Debbie Bevans,
June 1998. Spiral-bound. 158 pages. 101 recipes.
Also available from Judaica Press.