The Dessert Table: 100 Joyful Jewish Sweets
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Drawing on Ashkenazic, Sephardic, and Mizrahi traditions, Koenig doesn't just replicate the familiar. For Purim, she offers an oatmeal-sour cherry Hamantaschen. Her babka is flavored with white chocolate and lime. A triple pomegranate cake, built on pomegranate juice, molasses, and fresh seeds, suits fall holidays and sabbaths alike. She cuts the traditional sweetness of malabi, a Middle Eastern custard, with a strawberry rhubarb compote.
Everything in the book is kosher. Many recipes are pareve, and most of the dairy ones include a pareve substitution. A few don't: Koenig says plainly when she couldn't develop a substitute she was proud of. The book also includes lists organized by holiday, for vegan and gluten-free bakers, and for those just starting out.
Hardcover. Color photographs throughout.
Published on September 1, 2026
