- Paperback: 384 pages
- Publisher: Crossing Press,U.S. (July 1993)
- Language English
- ISBN-10: 089594605X
- ISBN-13: 978-0895946058
- Product Dimensions: 25.2 x 21.6 x 2.3 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (9 customer reviews)
- Amazon Bestsellers Rank: 1,220,103 in Books (See Top 100 in Books)
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Product Description
Product Description
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.
From the Hardcover edition.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
For many years I have wanted to be able to eat sourdough ryes etc. but living in Britain it is impossible to buy such breads in the shops, and I have never been able to find recipes before I came across Mr Greenstein's book.
I bought it last week, so I have only tried one recipe, the sourdough rye bread, but, following Mr Greenstein's helpful instructions this turned out beautifully, full of taste and remarkably soft and light for a bread that contains a lot of rye flour. In fact I could quite happily go on baking and eating this recipe all the time, if there weren't so many other delicious sounding recipes in the book.
I have been baking bread for quite a while myself, but I find Mr Greenstein's tips and professional knowledge a great help.
I bought it last week, so I have only tried one recipe, the sourdough rye bread, but, following Mr Greenstein's helpful instructions this turned out beautifully, full of taste and remarkably soft and light for a bread that contains a lot of rye flour. In fact I could quite happily go on baking and eating this recipe all the time, if there weren't so many other delicious sounding recipes in the book.
I have been baking bread for quite a while myself, but I find Mr Greenstein's tips and professional knowledge a great help.
3 of 3 people found the following review helpful
Format:Paperback
I love to bake, and this cookbook has wonderful, easy to use recipes. I get many compliments when I make the pizza and the challah. I also have Bernard Clayton's bread cookbook, but Greenstein makes bread-baking so simple and fun! The recipes are very detailed so there's no way that one could make a mistake. If you love to bake breads, you have to put this cookbook on your shelf.
2 of 2 people found the following review helpful
Format:Paperback
A fantastic book with very clearly written recipies. I had been looking for an authentic bagel recipe and this book delivers.
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Most Recent Customer Reviews
excellent
so far only tried the bagel recipe- easy,wonderful.
as european difficult conversion US cup sizes and Fahrenheit to celsius. but i knew that beforehand. Read more
as european difficult conversion US cup sizes and Fahrenheit to celsius. but i knew that beforehand. Read more
Published 14 months ago by tina
I get raves for my breads using this book.
Since I moved to a small town in Arkansas I've been baking my own bread and this is the best cookbook I've found for sourdoughs, challah, pizza dough, Italian, etc. Read more
Published on 7 Jan 1999
Excellent! Have used many of the recipes.
This great book has recipes from around the world, for dozens of mouth- watering breads. The author shows you how to make them "your way," whether you hand knead, use a... Read more
Published on 3 Dec 1998
Fun to read, excellent bread recipes and some super cakes.
The first comprehensive (and comprehensible) recipe for a truly authentic New York sour rye bread. We'd been searching for years, with no luck, until this one came along. Read more
Published on 20 Nov 1998
An excellent book for Home baked bread recipes.
I first found this book at our Public library after making a couple of recipes from it (Challah, Bagels, and Angel Biscuits) I knew that I had to own it. Read more
Published on 11 Sep 1998
Good beyond belief
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. Read more
Published on 14 May 1997
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