Marcy Goldman is a Montreal-based food writer and professional bakery and pastry chef. A regular contributor the Washington Post, as well as many other U.S. newspapers and food magazines, her book, A Treasury of Jewish Holiday Baking, to be published by Doubleday, September l998, is a collection of the best in Jewish baking - from bubkas, bagels, biailies, cheesecakes, strudel and more, with a special section on Passover desserts. In the meanwhile, peruse this web site for samples from the upcoming book or read "Passover:..To Dessert", an article by Marcy featured in The Washington Post, April 16 1997.