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A Jewish Baker’s Pastry Secrets

  • Hardcover $29.99

    Aug 18, 2015 | 208 Pages

  • Ebook $15.99

    Aug 18, 2015 | 208 Pages

Product Details

Praise

“Lucky for us, A Jewish Baker’s Pastry Secrets are no longer secret. The recipes and techniques are classic and crisply instructional; the stories and comments are touching and softly personal. Any doubt that food is indeed love will be dispelled at the first turn of the cover.”
Mollie Katzen, author of The Moosewood Cookbook

It is sad that George Greenstein is no longer with us, but if there is any way in which an
inspired baker should be remembered it is through making available some of his best work. This book and his Secrets of a Jewish Baker form an invaluable repository of a deeply admired baking tradition—personal, authentic, and totally usable.”
Nach Waxman, founding partner of Kitchen Arts & Letters

“I am thrilled that George’s second book, A Jewish Baker’s Pastry Secrets, is filled with the sweet pastries and cakes that didn’t make it into the first book. George finished it before he died, and the headnotes bring back his kind voice and good humor, while his always meticulously detailed directions and revelatory ‘secrets’ ensure baking success.”
Arthur Schwartz, journalist, radio personality, and cookbook author

“There’s a lot to love about this book, but one of the best parts is the attitude towards pastries and breads; they are meant to be shared, and making them is both a joy and an art.”
Lisa Spangenberg, Huffington Post and Sleeping Hedgehog

Table Of Contents

Introduction

Chapter 1
Equipment, Tools, and Ingredients 

Chapter 2
Basic Techniques and Recipes

Chapter 3
Bundt

Chapter 4
Babka

Chapter 5
Strudel

Chapter 6
Gugelhopf and Portuguese Sweet Bread

Chapter 7
Stollen and Polish Kolacz

Chapter 8
Puff Pastry

Chapter 9
Charlotte Dough 

Chapter 10
Danish Pastries

Afterword
Biography
Index

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