Beatrice Ojakangas' Great Holiday Baking Book

Food connoisseur Ojakangas (Gourmet Cooking for Two) is no stranger to baked goods. Her newest volume is an innovative accumulation of culinary memorabilia commemorative of celebrated holidays. The book covers a wide cross-section of cultural backgrounds and delves into the historical tradition of each holiday, as well as the foods served during its shenanigans. The first section unfolds with Passover dessert treats, marking their biblical origins and the absence of leavening agents (which represent ``the evil impulse of the heart''), with the exception of beaten eggs. However, during the Easter celebration, an egg is symbolic of Christ's tomb. The recipes are challenging to prepare. Some require letting the ingredients chill overnight or preparing the mixture a couple of days in advance. However, bakers should not be deterred by lengthy preparation time-try baking dinner rolls in one hour or making a favorite, fruit-or nut-filled rugalachs. This is a handy reference tool for whenever the right festive occasion arises. (Nov.)