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Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads Paperback – April 1, 1993
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From Library Journal
Greenstein, now retired, owned and ran a bakery on Long Island that produced all sorts of baked goods, from Italian Foccacia to Portuguese Corn Bread as well as Challah, Sour Rye, and other Jewish breads. He begins with a good introduction--including some invaluable Baker's Secrets--to the art of bread baking, followed by dozens of recipes for breads, rolls, and muffins; most of these include three sets of instructions, for making the recipe using a food processor, an electric mixer, or simply by hand. Although less comprehensive than Joe Ortiz's authoritative The Village Baker ( LJ 12/92), Greenstein's book is somewhat more approachable. Recommended for most collections.
Copyright 1993 Reed Business Information, Inc.
“An essential purchase for anyone serious about baking bread.” —Newsday“Packed with wisdom and useful tips.”—Baltimore Sun “There are many excellent bread books, but only a few for the serious home baker are truly must-have. This is one of them. George Greenstein's knowledge is in his bones, in his hands, and in his heart. It all comes through in this classic collection of indispensable recipes and master techniques.”—Peter Reinhart, author of The Bread Baker's Apprentice“You could scratch the adjective ‘Jewish' from the title of SECRETS OF A JEWISH BAKER . Although Mr. Greenstein, a professional baker, happens to be Jewish, he has written a fairly comprehensive general bread-baking book.”—Florence Fabricant, New York Times“While other bakers aim to educate readers about the nature of bread, Greenstein's purpose is purely gustatory. He wants us to bake, eat, and enjoy.”—Vegetarian Times
From the Hardcover edition.
Top customer reviews
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We all know the professional baker has 'little secrets' that are not found in a regular cookbook - it is these 'little secrets' that insure a perfect loaf, muffin, bagel etc. Author Geroge Greenstein shares his 'secrets' Each chapter includes instructions for break making by hand, with the use of a food processor and for those who use dough-mixing machines.
It is no wonder Mr. Greenstein won the "Best Baking and Dessert Cookbook for 1994" - for me this book is the "Best Breadmaking Book" I have ever used!
So I went in search of a recipe for real bagels and biayls.
This book is it, LOVE LOVE LOVE!!! If you are willing to do the work, you will be rewarded with wonderful, and realistic, bread.