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Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads (Englisch) Taschenbuch – 1. April 1993

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Produktinformation

Produktbeschreibungen

Pressestimmen

“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.

Synopsis

Provides over 100 recipes for yeast, corn, potato, and sourdough breads, rolls, muffins, and biscuits.

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Format: Taschenbuch
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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Von Ein Kunde am 14. Mai 1997
Format: Taschenbuch
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: Taschenbuch
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.
His recipes are easy to follow and he covers the various ingredients and their differences QUITE WELL.
We especially like the sweet rolls, and Jewish rye recipes.
And he has almost all the recipes in 3 formats.
1. The Average baker size.
2. The Food processor size / instructions.
3. The Bread Mixer size / Instructions. (MixMaster 300 Watt with HUGE Bowl.)
Had to have it, could not find it in town, FOUND it at "Amazon.com".
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Format: Taschenbuch
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. Greenstein's book -- in keeping with most great discoveries! -- by accident. I doubt that you'll get more for your money anywhere else. Maybe you'll get its equal (Mr. Clayton's book comes to mind), but you won't beat it. The breads are great. And to quote my cousin: "Those were the best bagels I ever had. Honest to God." They were because of Mr. Greenstein, not me, but you probably get the idea.
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