Named one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.
|Product dimensions:||8.30(w) x 10.40(h) x 1.20(d)|
About the Author
Uri Scheft runs Tel Aviv’s Lehamim Bakery, which has been in operation since 2001. He is also the founder of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and divides his time between Israel and the United States.
Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.
Most Helpful Customer Reviews
I love bread. Just about any kind of bread you can come up with, I love to eat it and to make it. I’ve baked bread from many different cookbooks, and I was so excited to get this cookbook. Unfortunately, it did not live up to expectations. I’m not sure what happened with the recipes in this book, but there are many issues. Proof times on some of the recipes are a joke. In the time it tells you the dough should have doubled, it is barely starting to rise. Instructions are seriously lacking in places. For instance, Crazy and Festive Challah has photos of multiple fancy braids/shapes, but there is only clear directions for a basic three strand braid, and some vague description of other ways to do it. Focaccia is usually an easy and at least somewhat quick bread. The No-Knead Focaccia recipe is three pages long!! The number of steps is ridiculous for a focaccia that is not better than any other I’ve made from much shorter, easier recipes. Last, but not least, there are really no instructions given to hand knead any of these. The directions call for a stand mixer and if, like me, you don’t own one, you’re on your own. This is a gorgeous book. I feel like I put on five pounds just enjoying the photos. Unfortunately, when it comes to the actual recipes, it really falls short. I received a copy of this book from Artisan books for my honest review. All thoughts and opinions are my own.