Secrets of a Jewish Baker
Recipes for 125 Breads from Around the World [A Baking Book]
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- USD 13.99
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- USD 13.99
Descripción editorial
In this James Beard Award-winning cookbook, George Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years.
For more than twenty years, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, from many different ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. Now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection not only teaches bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the recipes for all to enjoy.
With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new.
So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.
PUBLISHERS WEEKLY
Amateur bread bakers of every skill level will love Greenstein's collection of recipes that demonstrate his natural skill at teaching as well as baking (he operated a Jewish bakery in Long Island for more than 20 years). Excellent opening chapters on ingredients, tools and techniques, from kneading basics to microwave tricks and tips on identifying how a bread failed, are followed by well-chosen beginner loaves; the remaining recipes are divided into potato and corn breads, a catch-all "international" category ranging from Bavarian Farmer Bread to Indian naan, and chapters on sourdoughs, small breads and quick breads. Recipes like focaccia and Irish soda bread may be overly familiar, but Greenstein also offers such a delightful array of unusual breads, like sesame-flavored Greek Psomi or the scone-like Singing Hinny, that even expert bakers will find something new. Twelve menus for "mornings of baking" each yield enough breads to last throughout the week, aiming at time-pressed bakers, though even the experienced may have difficulty fitting the work into one morning. Despite the title, stereotypically Jewish breads are a minority, but Greenstein takes care to tell how to make most recipes kosher; bakers of all religions will appreciate the inclusion of guidelines for mixing dough in the food processor or stand mixer alongside the traditional method, as well as numerous v ariation ideas. Greenstein's expert guidance puts homemade bread within reach of anyone intimidated by the process, and makes baking a treat again for those who thought they had tried every loaf. This publication is an updated version of
