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May 01, 2007 | ISBN 9781580088442 Buy
May 15, 2013 | ISBN 9780307834461 Buy
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May 01, 2007 | ISBN 9781580088442
May 15, 2013 | ISBN 9780307834461
In this James Beard Award-winning cookbook, George 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.For more than twenty years, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, from many different 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. Now that most neighborhood bakeries like Greenstein’s are long since closed, this classic collection not only teaches bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the 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.
GEORGE GREENSTEIN was a third-generation professional baker who owned and ran a Jewish bakery, The Cheesecake King, on Long Island for twenty years. There he baked his favorites, like Jewish rye, cheese, and cinnamon raisin breads. He is also the author… More about George Greenstein
“There are many excellent bread books, but only a few for the serious home baker are truly must-have. This is one of them. George Greenstein’s knowledge is in his bones, in his hands, and in his heart. It all comes through in this classic collection of indispensable recipes and master techniques.” —Peter Reinhart, author of The Bread Baker’s Apprentice“You could scratch the adjective ‘Jewish’ from the title of SECRETS OF A JEWISH BAKER . Although Mr. Greenstein, a professional baker, happens to be Jewish, he has written a fairly comprehensive general bread-baking book.” —Florence Fabricant, New York Times“An essential purchase for anyone serious about baking bread.” —Newsday“Packed with wisdom and useful tips.” —Baltimore Sun “While other bakers aim to educate readers about the nature of bread, Greenstein’s purpose is purely gustatory. He wants us to bake, eat, and enjoy.” —Vegetarian Times
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