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2014, Gili Bar-Hillel, “Bridging the Gastronomical Divide in Translating Children’s Literature”, in Bridget Carrington, Jennifer Harding, editors, Feast or Famine? Food and Children’s Literature, Newcastle upon Tyne: Cambridge Scholars Publishing, →ISBN, pages 209–210:
My choice to substitute an Israeli sweet for a British sweet was regarded by some with derision. At the same time others, familiar with both Israeli and British cultures, have applauded this same choice, agreeing with me that sherbet lemons and krembos have similar cultural significance: sweets holding a particularly strong association to childishness.
2016, Amy Kritzer, “ Pistachio-Chocolate Krembos”, in Sweet Noshings: New Twists on Traditional Jewish Desserts (What Jew Wanna Eat), New York, N.Y.: Rock Point, Quarto Publishing Group USA Inc., →ISBN, page 87:
Dip chilled krembos in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios.
2016 October, Uri Scheft with Raquel Pelzel, “ Raspberry Krembos”, in Breaking Breads: A New World of Israeli Baking, New York, N.Y.: Artisan, →ISBN, page 300:
Substitute white chocolate for the bittersweet chocolate, and finish the krembos with more crumbled dehydrated raspberries and some optional chopped unsalted pistachios.
2019 June 19, Phil Vettel, “A Middle Eastern masterpiece from James Beard-winning chef”, in Chicago Tribune, 172nd year, number 170, Chicago, Ill., →ISSN, section 6 (Food & Dining), page 6, column 4:
You’d be forgiven for skipping dessert, but Engel makes that a difficult decision, especially with the two-bite, $3 krembo (chocolate-encased marshmallow atop sesame shortbread), which is essentially a moon pie with ambition.
2023 February 8, Joshua Jongsma, “Super Bowl essentials: Your ultimate food guide for North Jersey”, in Herald News, Woodland Park, N.J., page 2LF, column 4:
The chocolate krembos, reminiscent of a deluxe Mallomar, are a must.
