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Secrets of a Jewish Baker Cookbook
item# 2653 $29.95
- Does not qualify for merchandise discount.
average of 2 reviews 
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The return of a bread-baking classic: Winner of the James Beard award for best baking cookbook, 1994.
- Author George Greenstein, who owned and operated a Long Island neighborhood bakery for 20 years, shares his favorite bread recipes in “Secrets of a Jewish Baker.”
- Classic collection of 125 yeast and quick breads (plus biscuits and muffins) from around the world are geared to the home baker, with instructions for preparation by hand, stand mixer, and food processor.
- Includes sourdough and authentic Jewish rye, challah, mandelbrot, and more.
- 328-page hardcover; black and white illustrations.
Reviews
01/14/2010
Accurate information he shows how to fold Vienna Rolls. Your first attempts may but not be perfect but they will be edible. My daughter and I enjoy improving our techniques! Also the Day of Bread Baking at the end of the book has you making more loaves in less time. While you wait for something to rise, you are starting something new the work just flows!
01/23/2009
This is a very complete cookbook on breads. The best recipe for authentic Jewish Rye bread is found here, as well as French and Italian bread, muffins, etc. Techniques are described separately from the recipes, and specific methods for using your stand mixer to mix and knead bread properly (think easier!) are given for each recipe. One interesting feature is that the author gives a schedule for a "morning of baking" in which you can produce several batches of different breads based on the timing used in a bakery. Really different and a great idea! This is really a wonderful and useful cookbook. One of the best purchases I have made.
