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Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads [Paperback]

George Greenstein
5.0 out of 5 stars  See all reviews (18 customer reviews)

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Book Description

April 1 1993
For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of 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. His bakery was one of those neighborhood treasures where every weekday evening commuters picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook, 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. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish 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.



 

 

 

 

 

 

 

 


From the Hardcover edition.

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Product Description

From Library Journal

Greenstein, now retired, owned and ran a bakery on Long Island that produced all sorts of baked goods, from Italian Foccacia to Portuguese Corn Bread as well as Challah, Sour Rye, and other Jewish breads. He begins with a good introduction--including some invaluable Baker's Secrets--to the art of bread baking, followed by dozens of recipes for breads, rolls, and muffins; most of these include three sets of instructions, for making the recipe using a food processor, an electric mixer, or simply by hand. Although less comprehensive than Joe Ortiz's authoritative The Village Baker ( LJ 12/92), Greenstein's book is somewhat more approachable. Recommended for most collections.
Copyright 1993 Reed Business Information, Inc.

Review

“An essential purchase for anyone serious about baking bread.” —Newsday“Packed with wisdom and useful tips.”—Baltimore Sun “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“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


From the Hardcover edition.

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Customer Reviews

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Most helpful customer reviews
Format:Paperback
I've had this book for over 8 years and simply put, this is the one bread book all bakers should have in their homes.
There are other books on bread and they certainly have their places, but this is the one you'll come back to time and time again.
The well laid-out organization, the amazing variety of bread recipes, the fairly easy-to-follow recipes, and the short but insightful introduction & suggestions preceding each bread recipe all serve to make this a solid book for home baking.
But what puts this book above the rest are two things:
1). Each recipe is specifically tailored (retailored) to work well in the home kitchen.
2). The "baker's secret" tips added and highlighted in particular recipes make the difference between a good bread and an outstanding one.
Perhaps this isn't a perfect book (ring-bound and laminated, please) and for those who may care, it doesn't cover cakes and the like; however, the baker knows his craft intimately well and laid it all out.
The delicious results are a testament to that.
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5.0 out of 5 stars Fantastic Feb. 7 2004
Format:Paperback
You must get this book if you like to make breads. It contains real recipes hardly found anywhere else. If you are from NYC this is doubly true for you. My favorite bread book and I have many.
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5.0 out of 5 stars My bread-making bible July 28 2003
Format:Paperback
I've been making bread for more than 30 years. This book has taught me more about the art than any I used before it. The recipes are excellent (although, be advised, there is a misprint in the Buttermilk Bread recipe--use the proportions set forth in the "bread machine" version, because the standard one doesn't give the right amount of buttermilk), and the advice is absolutely stellar. My breads always tasted just fine--it's hard to make a bad home-made bread--but it took this book to actually make them look professional. Great gift for anybody who cooks, even if they've been breadmakers for years.
Susan O'Neill
Author, Don't Mean Nothing: Short Stories of Viet Nam
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5.0 out of 5 stars were you've been all my life? June 17 2003
Format:Paperback
I'm from Germany and i've been here for 25 years and I realy missed my german bread ,untill I found this book about 7 years ago. I was so thrilled to finally make my own bread. I bake about every two weaks enough to last till next time .I pre slice it and then freeze it .I allmost never buy bread from the store . I thank God for this find . my book is pretty worn out now so I'm buying another one
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5.0 out of 5 stars best baking book ever Jan. 4 2003
By A Customer
Format:Paperback
I bought this book several years ago and am about to buy it again today from Amazon. Over the years I have used it so much the pages are stuck together with caked flour and the book has fallen apart. As other reviewers have said it is THE best baking book, not just about Jewish breads, but about all kinds of baking. Greenstein's recipes have become traditions for our family, particularly Challah and Muffins. Challah for our Friday night dinners (THE best Challah recipe anywhere) and Muffins for the kids when they wake up on Sundays).
Thanks Mr. Greenstein!
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5.0 out of 5 stars Best bread book ever Aug. 29 2002
Format:Paperback
I was a professinal baker for close to 15 years and started by apprenticing on a 19th century coal-fired oven in Newark, NJ. This book has all of the trade secrets and techniques that are usually passed down through families and guarded by professionals. Family bakeries are a dying business and this book will do well to carry on the recipes and make them available to anyone who wants them (and who doesn't have access to anything other than a megamart bakery). BUY THIS BOOK and study it well... It includes scaled down versions of actual commercial recipes and techniques. I used it as a reference in my shop as well!
Rob Schwartzberg
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5.0 out of 5 stars World's Best Challah! July 29 2002
Format:Paperback
A friend told me about the challah recipe here. It's a marvel, and it's just about fool proof, with great shaping illustrations. I'd buy it again for this recipe alone. This book has become one of my staples. The professional baking tips are very useful, but I have to complain about any baking book that sends you to your friendly local bakery to plead for special ingredients, as this one does. Also, this book is big on baking with steam, which isn't a great idea for your slightly klutzy home baker (like me). But those recipes work pretty well without steam, in my opinion. Okay, so I cheat a little with these recipes--yet the breads still come out yummy! Don't count on this book for desserts, though. It's a BREAD book, and a very good one, particularly for people who want to understand the process and learn to do it right.
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5.0 out of 5 stars Secrets of a Jewish Baker May 26 2002
By A Customer
Format:Paperback
I have been baking bread for almost 10 years. This book
is by far the very best! Very clear and easy to follow
recipes! I love this book!
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