Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World

4.4 of 5 stars 4.40  ·  rating details  ·  35 ratings  ·  9 reviews
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 wee...more
Hardcover, 336 pages
Published May 1st 2007 by Ten Speed Press (first published 1993)
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This is my new favorite bread baking book. It promises professional results for the home baker, and I must say, I am impressed.

The background and basic instructions in the beginning are essential reading. Each bread has separate recipes for for kneading by hand, by food processor, and using a stand mixer, and the actual proportions vary by method. The recipes are very clear regarding what type of flour to use - all purpose, white bread flour, whole wheat bread flour. The recipes are generally v...more
Robert Beveridge
George Greenstein, Secrets of a Jewish Baker (Ten Speed Press, 1993)

Warning: if you have been tasked by your doctor with a gluten-free lifestyle, avoid this book.

Yeah, Greenstein does offer a number of gluten-free recipes (and just-about-anything-else-free, depending on your dietary restrictions), but you'd have to have the willpower of Hercules to resist the rest of the recipes in this tome. Secrets of a Jewish Baker starts off with a quick overview of the tools of the trade and some generic ti...more
This is my all-time favorite cookbook. This book taught me to bake bread that my kids would actually fight over. My sister and mother requested copies for themselves after hearing me rave about it.

The most important part is the bread troubleshooting guide in the front - no other cookbook had this that I knew of, and it proved worth the price of the book alone.

If you use a typical home KitchenAid mixer, don't use the mixer version of the recipes. It's too much for your machine to handle. The hand...more
I've heard this book hailed as the definitive bread book, so I was eager to read it. True enough, the recipes have less to do with a "Jewish" way of baking than just a thorough way of baking excellent bread. This reads for the experienced baker and can come across as intimidating to home bakers with techniques such as creating steam, as for baking bagels. However, for the ambitious, it does provide a comprehensive guide of how to correct dough and provides a troubleshooting section.
I've tried making bread several times and this book was the best I've found for describing exactly how to knead the dough and how much to let it rise. That being said, I wasn't overwhelmingly happy with selection of bread recipes - but that'd be my only complaint for the book; and it's probably because I have another book of just recipes that I absolutely love. This is a great How-To.
Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads by George Greenstein (1993)
Great book for authentic, sometimes rare recipes.
Good bakery book for breads
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