Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World

Buy Now
Price
$21.39
By
Ten Speed Press

General Information

For more than 20 years, George Greenstein owned and operated a Jewish bakery in Long Island. In this highly acclaimed cookbook, he reveals the unwritten tips that were passed down in his family through three generations of bakers. With a broad selection of basic breads, authentic New York-style staples, and ethnic favorites, SECRETS OF A JEWISH BAKER covers everything bakers need know to ensure a successful loaf every time.

Details

Author
George Greenstein
Binding
Hardcover
Dewey Decimal Number
641.815
EAN
9781580088442
Edition
Revised
ISBN
1580088449
Label
Ten Speed Press
Languages
English
List Price
$29.95
Manufacturer
Ten Speed Press
Number Of Items
1
Number Of Pages
336
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2007-05-01
Publisher
Ten Speed Press
Studio
Ten Speed Press
Title
Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
Feature
<a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>
Release Date
2007-05-01

Latest reviews

Secrets of a Jewish Baker is a well rounded book primarily concerned with bread baking. The title may be a little misleading, because while the author may be Jewish, the recipes cover a broad spectrum of Jewish and non-Jewish recipes.


The book begins with chapters on basic materials and techniques, and then goes on to discuss the essentials of yeast breads in general, discussing different ways in which they can be made. It then goes into a chapter on corn and potato breads, followed by a chapter titled Breads of All Nations. Here you'll find well-written and delicious recipes for everything from Bavarian Farmer Bread and Cholesterol-Free Irish Raisin Bread, to Focaccia, Soft Pretzels, and Pita Bread. But it's the next chapter, simply titled Sourdough Breads, which really captivated me and drew me in.


What drew me in is that the breads in this section are all based on a three-stage rye sour, which is the first recipe of the chapter. I was a little put off at first because generally sourdough is based on dough that is naturally leavened, opposed to using commercial yeast. But after tasting breads that were made using this slow risen starter my thoughts were put to ease. In fact if there were one single reason to read this book it is for the recipe for Jewish Rye Bread, which is the shining star of the book.


The recipe, from start-to-finish took almost three days to make and was worth it. (This includes making the initial sour, which can be kept alive in the same way as a natural starter, cutting down greatly on the time of future loaves.) The loaves that emerged from my oven were as good as any New York bakery. 


What I found interesting was the author's use of “altus,†which is the utilization of stale rye bread that has been soaked in water and added to new dough. I had heard of this as a method used in Eastern Europe during World War Two as a way to “stretch†the bread, but the author states it's more than that, that it is also for consistency. The recipe lists altus as optional, but I now believe the addition of altus (and of course the rye sour) is what gave it its distinct flavor and texture.


The book then goes on to include chapters on rolls, biscuits, muffins, and various quick breads. And it finishes with another interesting (and unique) chapter titled, Twelve Menus: A Morning of Baking. In this chapter the author discusses, and maps out, the difficult task of time management for the baker, which skill in itself.


Secrets of a Jewish Baker is well-written and the recipes work. This book will be a welcome addition to my cookbook library.

Comments

There are no comments to display.

Item information

Added by
CvP
Views
532
Reviews
1
Last update
Rating
3.00 star(s) 1 ratings

More in Cookbooks

More from CvP

Share this item

Top Bottom