- Gebundene Ausgabe: 336 Seiten
- Verlag: Artisan (18. November 2004)
- Sprache: Englisch
- ISBN-10: 1579652107
- ISBN-13: 978-1579652104
- Größe und/oder Gewicht: 20,8 x 2,5 x 26 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 724.696 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World (Englisch) Gebundene Ausgabe – 18. November 2004
Kunden, die diesen Artikel gekauft haben, kauften auch
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Wenn Sie dieses Produkt verkaufen, möchten Sie über Seller Support Updates vorschlagen?
A landmark celebration of the bread-baking traditions of the Jewish people presents a rich variety of recipes from around the world, with special variations of such traditional favorites as babkas, bagels, matzoh, challahs, and more, accompanied by evocative reminiscences, oral histories, legends, folktales, proverbs, and more.
A Blessing of Bread grew out of an interview that author Maggie Glezer conducted with a rabbi's wife about the symbolism of challah, that bakery staple deeply rooted in Jewish traditions. Captivated by the myriad meanings in every twist of the bread's braid, she spent years doing research and recipe testing. The result is this landmark guide to the amazing variety of Jewish breads found in communities all over the world, from Guatemala to Russia and everywhere in between.
In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and holiday loaves and an exploration of the rich symbolism of their hisory, the rituals governing their baking and eating, and the sacred texts and commentaries from which these rituals derive.
There are best-ever recipes for babka and honey cake, bagels, matzot, crackers, and everyday breads such as Jewish-deli rye. It is also loaded with totally unexpected breads that thrill, such as anise, almond, and sesame-studded Moroccan Purim bread; the spiced and leaf-wrapped Ehtiopian bereketei (whole wheat Sabbath bread); and the pitalike nooni honegi of the Bukharan Jews. Oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs delight and inspire, and stories of grandmothers and great-grandmothers that recall life as it once was complete this volume, the most in-depth and wide-ranging one ever published on the subject.
|5 Sterne (0%)|
|4 Sterne (0%)|
|3 Sterne (0%)|
|2 Sterne (0%)|
|1 Stern (0%)|
Die hilfreichsten Kundenrezensionen auf Amazon.com
The recipes are written by weight, not cups and teaspoons. The narrative reads much like a text-book and explains clearly the need for some recipes to 'ferment'. I loved this book and have returned to it many times.
In addition to providing the blessing for Challah, Glezer also includes the Hebrew Shabbat blessings of the washing of hands and Hamotzi (Blessing of Bread).
On to the recipes themselves: divided by region, there are numerous challahs, from the relatively plain Lithuanian Challah (no sugar or eggs) to Doris Koplin's Sweet Challah, liberally glazed with confectioner's sugar, maraschino cherries, raisins, and pecans. For those of you who enjoy working with sourdough, nearly every recipe has a sourdough version available. Although I've yet to experiment with sourdough starters, I appreciated the versatility.
In addition to challah, there are also yeast breads like the Polish coffeecake Babka, an onion and poppyseed Purim ring, onion rounds, bagels, and Hungarian walnut and poppyseed pastries. From the Sephardic tradition, we have the Churek, Greek walnut and currant rolls, and the intriguing Pan de Calabaza (Pumpkin bread). North African recipes include whole wheat Sabbath Bereketei, the incredibly ornate Chubzeh, and Rarif (Egyptian Cheese Rolls). From the East, Persian and Iraqi flatbreads, pitas, several Yemenite recipes for pancakes and smoked preserved butter, Israeli matzoh, and Syrian and Iraqi pastries.
The preface also includes an incredibly detailed guide to braiding challah, from a simple single strand braid to a challenging nine-strand compound braid, along with folkloric shapes like little birds, braided wreaths, pinwheels, key challah, ladder challah for Shavuot, and hand challah.