My Jewish Bakery: Babka, hallah, bagel et autres merveilles de la cuisine juive

This French-language book by the Paris-born Vanessa Zibi provides a European and Israeli perspective on traditional and contemporary Jewish baked goods, both sweet and savory.

The babka, hallah, and bagels promised by the book’s subtitle are here. But there are also other baked goods such as:

• Za’’atar topped pitas from Israel
• Purim cakes from Tunisia
• Mouna, an orange-water scented brioche from Morocco
• Papmpushky, a Ukrainian brioche made with abundant garlic to accompany borscht
• Flourless carrot cake for Passover from the author’s American grandmother
• Tahini sablés from Paris

Street scene photographs sometimes feature Paris but more often Tel Aviv, underscoring that city’s status as a meeting place for Jewish bakers from many cultures.

Measurements are metric, and by weight.