Matzo

Praise

“When matzo-factory heiress Michele Heilbrun—co-owner of Streit’s, one of the top matzo institutions on the planet—writes an entire cookbook dedicated to the flatbread, you listen. Tasty recipes like Caesar Salad with Matzo Croutons and Matzo Spanikopita make Passover week a breeze.” –Town & Country

Matzo: 35 Recipes for Passover and All Year Long promises to nudge matzo into this century and assist the “bread of affliction” in shrugging off its awful reputation. –Food52

If you are invited to a Passover Seder, a copy of this book, perhaps with a dish you prepared from it, will make a great gift for the host. If you are preparing the feast, the book will reinvent the staple with fresh ideas for incorporating matzo in your dishes.
–New Haven Register 

Matzo gives home cooks the opportunity to stretch their wings and get creative with an affordably different ingredient that can yield some tasty results. –WTIF’s Kitchen with Chef Donna Desfor

[Mikie Streit Heilbrun] and [David] Kirschner offer inspired uses for matzo and dishes made with it. –Toledo Blade

The book is perfect for Passover, although its goal is to keep us eating matzo year-round. –Pittsburgh Post Gazette

If your seder host loves cooking with matzo, matzo meal, and matzo farfel, then Michele Streit Heilbrun’s “Matzo: 35 Recipes for Passover and All Year Long” is the gift to give. The size of a stack of about 4 matzos, this cookbook by a member of the Streit matzo family is filled with matzo-centric recipes developed by Chef David Kirschner and peppered with nostalgic photos of family and the original Lower East Side Streit’s matzo factory. –The Forward

“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