Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World (AZW3)

Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World

In this James Beard Award-winning cookbook, George Greenstein uncovers 125 plans for the yeasted and speedy breads that have been passed on through his family by three ages of pastry specialists—the breads that made his bread kitchen so very much cherished for such a large number of years. 

For over twenty years, Greenstein claimed and worked a Long Island pastry shop that delivered a wide assortment of prepared merchandise, from various ethnic conventions—focaccia and Irish soft drink bread, Bavarian pumpernickel and naan—including numerous from his own way of life, for example, Jewish chile cake, challah, and bagels. Since most neighborhood pastry kitchens like Greenstein's are since a long time ago shut, this great assortment not just shows dough punchers wherever how to make those delectable, exemplary breads, yet it additionally protects bona fide adaptations of the plans for all to appreciate. 

With the equivalent supportive highlights that made this a loved cookbook upon its unique distribution—separate guidelines for blending every formula by hand, food processor, and stand blender; tips for heating seven days of bread in as not many as two hours; important pastry specialist's mysteries; and an entirely congenial style all through—this reconsidered version additionally incorporates twelve new plans to fulfill both old fans and new.

So bring the soul of that extraordinary old pastry shop back to life directly in your own one of a kind kitchen, occupying each room of your home with the brilliant fragrance of newly prepared bread. What's more, have confidence you'll prepare easily and achievement without fail, on account of George and his since quite a while ago learned, cheerfully shared SECRETS OF A JEWISH BAKER.

About the Author
GEORGE GREENSTEIN was a third-generation professional baker who owned and ran a Jewish bakery, The Cheesecake King, on Long Island for twenty years. There he baked his favorites, like Jewish rye, cheese, and cinnamon raisin breads. He is also the author of the James Beard Award-winning, Secrets of a Jewish Baker and A Jewish Baker's Pastry Secrets. He passed away in 2012. 

I'm somewhat new to bread baking and I found this book to be informative and flexible with its recipes and directions. I started with the King Arthur Baker's Companion, but was a bit discouraged by the lack of variation in the recipes (mostly white wheat flour, lots of dairy, great chemistry review but not as much direction as I needed). This book, on the other hand, lists a white and whole wheat variation for almost every recipe, recommends substitutes to keep the recipes kosher/dairy free, and has a variation for food processor/steel blade and stand mixer for almost every recipe. The chapters include: basic materials, bread making from A to Z, basic yeast bread, corn and potato based breads, breads of all nations, sourdough breads, rolls, biscuits and muffins, quick breads, and twelve menus of baking. I've followed several recipes and have had great success with all. I've been trying to make a 6-braided challah without success for a few weeks now; I had followed written directions and watched videos that helped but always left me hanging mid-braid, but the directions in this book made it so simple to understand that I had it down in minutes. Now I can't see what was so hard about it! Finally, my son can't have dairy or soy, and so the recommended substitutes and notes when a dairy ingredient are optional in a recipe are really helpful.-Lazy Cook

Easiest and best bread making book I have yet to read. The trick is to buy it. Once you do, make any of the recipes found herein and Voila! You're going to have the tastiest brad you've ever baked!!-V.Hill 

... what I have managed to produce, following the very clear instructions, has been nothing short of beautifully produced and a feast to the taste buds. As a former professional baker (but not of Greenstein's experience or discipline), I can attest to the quality of care and attention paid in the assembling of not just the recipes included in this offering, but the choices, the descriptive instruction and some of the wonderful humorous asides thrown in for good measure. I will never cut and stipple at the same time -- not that I ever did to begin with. Out West, where I live, it is difficult to get "first clear/common" flour so I have not yet baked the Jewish Rye (NOT caraway or "light"), but I am absolutely convinced it will be everything one expects. As a native New Yorker, and having recently visited and feasted on the varied cuisine, I can tell you that when you bake these recipes, you're going to get a real taste of New York Jewish Bakery fare. I do everything by hand, no machines; I prefer the interaction with the dough, to feel when it's ready at each stage. BUT, if you MUST use a mixer, Greenstein has included modified recipes for you, too. Fact is, in a bakery when you're making 25 loaves or more at a time, you use a machine! But, when you shape the loaf, you gotta use your hands. -Geofrrey

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Download Ebook Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World | 2 Mb | Pages 338 | AZW3 | 2013

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