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Matzo

Best Seller
Matzo by Michele Streit Heilbrun and David Kirschner
  • Hardcover $14.99

    Mar 07, 2017 | 112 Pages

  • Ebook $10.99

    Mar 07, 2017 | 112 Pages

Product Details

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Praise

“How lucky for us that Mikie Heilbrun took her family’s 90 years of matzo making expertise and transformed it into a book that brings the snappy Passover cracker into the 21st century. This is bound to become a go-to cookbook in my kitchen.” –Leah Koenig, author of Modern Jewish Cooking

“Streit’s is as much a part of our New York neighborhood and cooking traditions as it is a part of our restaurant menus. At Jack’s Wife Freda, we serve matzo ball soup every day to family and friends, and come Passover, the only brand is Streit’s.” –Maya and Dean Jankelowitz, authors of Jack’s Wife Freda: Cooking From New York’s West Village

“A great book and even better excuse to eat matzo year round—so many innovative recipes to choose from.” –Einat Admony, chef and author of Balaboosta
 
“Michele Streit Heilbrun, a descendant of the Streit’s matzo dynasty, expertly takes matzo and traditional Passover food from the Passover table and brings it into our contemporary kitchens with recipes such as Matzo Tacos with Brisket, Quinoa Falafel with Spiced Yogurt and Matzo Tiramisu. This cookbook is a must-add to your library of Jewish cookbooks.” –Paula Shoyer, author of The Kosher Baker, The Holiday Kosher Baker, and The New Passover Menu

“Wow, I could never have dreamed that matzo could be transformed into so many amazing things. That’s what sets Mikie Heilbrun apart from the rest of us: she brings together her family’s matzo legacy and her creativity to transform the Passover staple into a spirited, fun and delicious way to experiment in the kitchen year round. Count me in.” –Jeffrey Yoskowitz, author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods

“Tacos, jalapeño, quinoa falafel, tiramisu, pesto caprese, spanakopita, pizza, gratin, nachos—you do NOT expect these words to work with matzo. But in Mikie Heilbrun’s new book, they do—ingeniously and magnificently.” –Jordan Schaps, co-author of Eating Delancey

There is no matzo more iconic than Streit’s—and now Mikie Heilbrun has built on her family’s legacy with this collection of recipes, both modern and traditional. —Adeena Sussman, Hadassah Food Columnist and author of Short Stack Editions’ Tahini

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