Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka

Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka

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Product Details

ISBN-13: 9781579656829
Publisher: Artisan
Publication date: 10/18/2016
Pages: 352
Sales rank: 521,249
Product dimensions: 8.30(w) x 10.40(h) x 1.20(d)

About the Author

Uri Scheft is the creative force and co-owner of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Scheft also owns Tel Aviv's Lehamim Bakery, which has been in operation since 2001. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and now 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.

 

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Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka 3 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
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.