- Paperback: 384 pages
- Publisher: Crossing Press (April 1 1993)
- Language: English
- ISBN-10: 089594605X
- ISBN-13: 978-0895946058
- Product Dimensions: 25.2 x 21.6 x 2.3 cm
- Shipping Weight: 794 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (18 customer reviews)
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Amazon Bestsellers Rank:
#434,175 in Books (See Top 100 in Books)
- #50 in Books > Religion & Spirituality > Judaism > Kosher Foods
- #78 in Books > Cooking, Food & Wine > Special Diet > Kosher
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Product Details |
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.
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.
From the Hardcover edition.
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Most helpful customer reviews
5.0 out of 5 stars
The next best thing to having a master baker in your kitchen,
By "hythlodayr" (New York, NY United States) - See all my reviews
This review is from: Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads (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: 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.
5.0 out of 5 stars
Fantastic,
By theoriginalsubguy (Washington State) - See all my reviews
This review is from: Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads (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.
5.0 out of 5 stars
My bread-making bible,
By
This review is from: Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads (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
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