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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.
“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.
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. Read morePublished on Feb. 7 2004 by theoriginalsubguy
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. Read morePublished on July 28 2003 by Susan O'Neill
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. Read morePublished on June 17 2003
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... Read morePublished on Jan. 4 2003
I was a professinal baker for close to 15 years and started by apprenticing on a 19th century coal-fired oven in Newark, NJ. Read morePublished on Aug. 29 2002 by RobS in Tampa
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!
After purchasing and searching thousands of cookbooks over 30 years, this is the one for the best N.Y Rye Bread recipes, as well as bagels, bialys, pletzel, etc.. Read morePublished on June 20 2001 by CRAIGML
At the time, I was looking for a book with a decent recipe for bagels (a tough thing to get in Houston without some imagination). I found Mr. Read morePublished on May 10 2000 by Craters