This collection of chocolate recipes gathered from Jewish cooks around the world begins with a pithy, eye-opening survey of the long involvement of Jews in the chocolate trade before plunging into the heart of the matter: chocolate recipes.
Michael Leventhal, the publisher of a line of Jewish children's books, draws on the talents of famous cooks and bakers such as Joan Nathan, Claudia Roden, David Lebovitz, Michael Solomonov, and Adeena Sussman for sweet and savory recipes.
Some are firmly rooted in local traditions, such as the titular boulou, a Jewish-Tunisian treat served to break the Yom Kippur fast. Panlevi, crisp sponge cookies, are traditional among Curaçao Sephardim.
Others are imaginatively modern: an Israeli white chocolate cheesecake; dark chocolate and roasted beet ice cream; cream cheese and Nutella blintzes.
Attractively presented and studded with bits of history and culture.
Hardcover. Color photographs throughout.
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