Bagels, Schmears, and a Nice Piece of Fish
A Whole Brunch of Recipes to Make at Home
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- $14.99
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- $14.99
Publisher Description
A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home.
Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time.
Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You'll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad.
With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods.
BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it's not about the water! It's about just five ingredients and straightforward technique.
AWARD-WINNING AUTHOR: Cathy Barrow is an award-winning cookbook author. She's been recognized by IACP and the James Beard Foundation for her work on Mrs. Wheelbarrow's Practical Pantry and Pie Squared, respectively.
Perfect for:
• Home bakers and cooks who love bagels
• Bread enthusiasts looking for a new project
• New Yorkers who live elsewhere and want to make a classic NY bagel at home
PUBLISHERS WEEKLY
"Whether you bake the bagels yourself or buy them... dress up grocery store cream cheese or make it from scratch, I'll guide you through it all," writes Washington Post food columnist Barrow (Pie Squared) in this entertaining outing. With a smattering of Yiddish and a recap of her mishpachah—including her renegade grandmother who flavored matzo balls with bacon fat—Barrow covers everything from recipes for a proper whitefish salad to sour pickles, but the bagel is the thing. In a thoughtful concession to the home baker's space constraints, each recipe makes half a dozen rings that fit on a quarter sheet pan. To quote Seinfeld, Barrow's classic New York bagels are real, and they're spectacular. (The secret to "the chew, the glossy exterior shell, and the dynamic rise" is high-gluten flour, not New York City water.) Recipes are also given for the bagel's flat cousin, the bialy; homemade cream cheeses and spreads; and even a gluten-free option. But some inclusions are simply meshuga; for instance, after convincingly arguing that the history of traditional bagel-making is rich and deep, she offers a blueberry bagel recipe and a mix of cream cheese and chocolate chips meant to mimic cannoli filling. Minor shandas aside, Barrow's helpful guidance, flexibility, and humor combine to make this a kvell-inducing joy.
