Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
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02 10th, 2010 |
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- ISBN13: 9781580088442
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
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.
Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
5 Responses to “Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World”
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I would like to give no star, however since this is not an option I give one star for the nice cover photo and the publishing as hardcover edition.
This book lists the quantities of the ingredients in volume (cups, spoons) … that’s hardly precise but manageable if one converts to metric (or other) weight units. However the author list in many ‘recipes’ for example ’2 1/2 to 4 cups of bread flour’ !!!! This is almost unspeakable that one releases a book with instruction like that … Why not say take ‘some flour’ or ‘some hand full of flour’. It’s useless for the beginner and an insult to the experienced baker.
The recipes as such are average at best … nothing you would not have heard in many other book (actually a rather bland assembly of recipes).
If you consider buying this book, have a look at it at your local bookstore … My guess is this book will not be on the shelf for long.
There are lots of decent recipes, but it is written for a beginner baker. All of the ingredients are listed by volume, none by weight. There are some ambiguities left unresolved, such as, is the volume of the starter measured in it’s risen state or stirred and deflated? The best recipes from this book can be found online. All in all, it might be better for anyone but the beginning baker to borrow this book from a library.
I bought this book to make Miami rolls which turned out great. I plan on making them this weekend again. I read through the beginning intro of the book in under 30 minutes, skipped to my recipe, bought the materials, and started baking. This book includes recipes with and without an electric mixer. The author recommends baking by hand before running out to buy a mixer – I liked that approach.
I would definatly recommend this book. Just recieved this as a gift. Try the cheese bread recipe it rocks! I took it to a new years party and it got rave reviews. I’m going to try the Irish raisin bread next. If you like to bake bread may I also suggest Bread A Book of Techniques and Recipes by Jeffrey Hamelman. Both are great.
Great book for a baker, easy instructions. The receipes I tried came out like they were purchased in a bakery from years ago. Best Bread book I have used.