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Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads
     

Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads

4.7 3
by George Greenstein, Anne Marie Arnold (Illustrator), Amy Sibiga (Designed by)
 
For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of 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. His bakery was one of those neighborhood

Overview

For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of 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. His bakery was one of those neighborhood treasures where every weekday evening commuters picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook, 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. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish 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.

 

 

 

 

 

 

 

 

From the Hardcover edition.

Editorial Reviews

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.

Product Details

ISBN-13:
9780895946058
Publisher:
Ten Speed Press
Publication date:
04/01/1993
Pages:
384
Product dimensions:
8.50(w) x 9.94(h) x 0.90(d)

Related Subjects

Meet the Author

GEORGE GREENSTEIN is a third-generation professional baker, now retired. For twenty years he owned and operated a Jewish bakery, The Cheesecake King, on Long Island. He lives in Monroe Township, New Jersey. This is his second book.

From the Hardcover edition.

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Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads 4.7 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
trdesire More than 1 year ago
I am thoroughly enjoying this book each time I open it. It is not only good as an informative reference book, but also as a practical cook book. When I want to bake a bread (which I do quite often, once a week), all I need to do is flip over the pages and choose from one of the delicious recipes provided. It covers an extensive range of breads baked for centuries from all around the world. After having access to this book, I am now able to bake any bread from the Jewish Challah, to the Indian Naan. The recipes are easy to follow and the results are outstanding. I recommend this book to all bread lovers and those home cooks who enjoy the distinctive aroma coming out of the oven each time a loaf is baked.
Guest More than 1 year ago
HOW DO THEY (BREAD BAKERS) PRODUCE ALL THOSE LOAVES OF BREAD? THE ANSWER IS AT THE END OF THIS BOOK. EXAMPLES OF HALF DAY AND FULL DAY SCHEDULES THAT WASTE NO TIME ARE GIVEN WHICH COULD ONLY COME FROM MANY YEARS OF EXPERIENCE.