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Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking

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  • Posted November 8, 2013

    Bread is one of my biggest weaknesses. Other than a cheese shop,

    Bread is one of my biggest weaknesses. Other than a cheese shop, a bakery can draw me in quicker than anything. I love baking my own bread and filling the house with the wonderful smells and then sitting down to the amazing flavors. I expected this book to be right up my alley. Make no mistake; there are some great recipes in this book. I was very disappointed with the number of errors. I actually received the second edition, so I expected the errors to be fixed. There's only half a dozen or so on the errata page, but those were noted to be mistakes in the first edition so I was really surprised that ALL the mistakes weren't corrected for the second edition. I also had to laugh out loud at the recipe for Bakery Challah which calls for 7 1/2 egg yolks. Really?! I've never seen a recipe call for you to split an egg yolk before!

    This book is filled with wonderful recipes that call you in and cry out to be made. I can imagine that this would be a jewel for someone who grew up in New York or somewhere with Jewish bakeries and now has moved away and can't get all the lovely baked goods they grew up with. I hear people talk about the different breads, rolls or pastries that were their favorites, and chances are they're in this book! I just have to caution you to print out the errata page for any corrections first.

    I received a copy of this book from Camino Books for my honest review. All thoughts and opinions are my own.

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