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Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads Paperback – Apr 1 1993

5.0 out of 5 stars 19 customer reviews

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Harry Potter and the Cursed Child
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Product Details

  • 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 19 customer reviews
  • Amazon Bestsellers Rank: #949,350 in Books (See Top 100 in Books)
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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.


“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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Top 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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Format: Paperback
At first glance there isn't much to grab your attention in this book. No glossy colour pictures (in a cookbook, unbelievable) and the recipes look basic (a little yeast, a little water, a little flour...). But you REALLY have to read this book. The details, the tips, the tricks of the trade and the methods that Greenstein explains really do make a difference!
Greenstein has converted the recipes to be made by hand, food processor or mixer. We have a small mixer and simply halved the quantities. I cannot stress enough the surprise at how effective the results were. There was huge "WOW" factor getting the bread out of the oven.
This book has a good range of recipes for breads and things made with yeast. There is an assortment of ethnic recipes and all the favourites from bagels, foccacia, croissants, to scones and muffins. I particularly enjoyed his annecdotes and favourite toppings. Greenstein has also included 12 programmes for "a morning of baking" which set out how to fit together making a variety of breads in a short time.
On the downside, a separate ingredients index would have been useful. For example, after buying rice flour I then had to look through the whole book to find the relevant recipe. The fact that it is so short on pictures is not really a problem as the results speak for themselves.
Please God, when I die let me be Jewish!
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By A Customer on May 14 1997
Format: Paperback
It's hard to believe that a book like this exists, since it claims to give all the secrets of Jewish baking to anyone smart enough to read the book. If anything, this is an understatement -- this book will teach you how to make nearly all of the New York-area ethnic breads, cookies, and cakes that I've ever seen.

I've tried about 10 of the recipes -- unusual for me, since I often only get 2 or 3 good recipes from a cookbook -- and every one has been great. The bagels taste like real bagels (not the Bruegger's sort), the black-and-white cookies have the right cake-like texture and not the sugar cookie base most non-New Yorkers use, the challah is definitive, and so on.

The book is an absolute must for anyone stuck out in the middle of nowhere (like I was) without a proper bakery. Even in larger metro areas, local variants on "proper" pizza, rye breads, etc. will drive you to insanity if you don't have this book.
If I were to fault the book, it would be on its treatment of sourdough breads -- the recipes rely on added yeast for reliable rising. Still, from croissants and pizza to Kaiser rolls and sour rye, these are fantastic recipes: authentic and able to be made by a relatively inexperienced baker.
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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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Format: Paperback
There are a number of excellent bread books but, for me, this one has it all. The instructions are clear, concise and the recipes have been well-tested. So far I have tried: Challah, Pizza, Sour Rye Bread, Corn Bread (absolutely delicious), Black and Whites (better than from the bakery), Wine Loaf, Bagels, French Bread, Sourdough French Bread (a family favorite) and am about to try Pumpernickel. I have had perfect results every time. Whenever I am looking for a new recipe, this is the book I reach for and if I have a similar recipe in another book, I gravitate to these recipes instead. There a "reading" baking books and "baking" baking books. This is a "baking" baking book and an excellent one at that.
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