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A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More
This follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel.
George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
210 pages, Kindle Edition
First published April 1, 2009
37 people are currently reading
84 people want to read
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Displaying 1 - 28 of 28 reviews
August 26, 2015
I was really excited to get this book, because I love baking and I especially love some of the dishes most associated with Jewish cuisine, like babka. Unfortunately, this book let me down and isn't what I look for in a cook book.
It starts off with an introduction, a list of ingredients and tools, and a section for basic pastry components such as different kinds of fillings and doughs. These are pretty well thought out and useful, especially if one isn't a big baker in their usual kitchen.
The book includes sections like bundt, babka, bread, and Danish pastries, making it a bit difficult to navigate at times if a pastry could be listed on more than one section. There is a nice history throughout the text, and the author makes nice personal connections to the recipes that are included, which makes it a bit nicer to read. The recipes leave a lot of room for varieties and substitutions. There are long, detailed paragraph instructions that get muddled and a bit hard to follow, as they could be a bit more concise.
The ultimate downfall for me is that there are no pictures. None. Not even a little bit. For some of these techniques that aren't necessarily common for every day baking, pictures are crucial for me. It brought down the entire ease and tone of the book because without pictures, it seems more like an instruction manual and less like a cookbook. Had I known this fact, I wouldn't have gotten the book at all.
That being said, there are still some recipes from this book that I would like to try in the future. Some of them include Babka with Three Chocolates, Cherry Strudel, and Raspberry Bow Ties.
All in all, I think this isn't for beginners. You need confidence and skill to not depend on pictures in order to try new things. The recipes are pretty standard, and the instructions could be broken down a bit more. It's an okay book, but I don't plan to keep it in my kitchen.
I received a copy in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
It starts off with an introduction, a list of ingredients and tools, and a section for basic pastry components such as different kinds of fillings and doughs. These are pretty well thought out and useful, especially if one isn't a big baker in their usual kitchen.
The book includes sections like bundt, babka, bread, and Danish pastries, making it a bit difficult to navigate at times if a pastry could be listed on more than one section. There is a nice history throughout the text, and the author makes nice personal connections to the recipes that are included, which makes it a bit nicer to read. The recipes leave a lot of room for varieties and substitutions. There are long, detailed paragraph instructions that get muddled and a bit hard to follow, as they could be a bit more concise.
The ultimate downfall for me is that there are no pictures. None. Not even a little bit. For some of these techniques that aren't necessarily common for every day baking, pictures are crucial for me. It brought down the entire ease and tone of the book because without pictures, it seems more like an instruction manual and less like a cookbook. Had I known this fact, I wouldn't have gotten the book at all.
That being said, there are still some recipes from this book that I would like to try in the future. Some of them include Babka with Three Chocolates, Cherry Strudel, and Raspberry Bow Ties.
All in all, I think this isn't for beginners. You need confidence and skill to not depend on pictures in order to try new things. The recipes are pretty standard, and the instructions could be broken down a bit more. It's an okay book, but I don't plan to keep it in my kitchen.
I received a copy in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
January 31, 2020
It has an entire chapter devoted to babka. This is all I know and all I need to know.
August 10, 2015
"A Jewish Baker's Pastry Secrets" by George Greenstein with Elaine Greenstein, Julia Greenstein and Isaac Bleicher. As you see printed on the cover, it consists of recipes from a New York baking legend (George Greenstein) for strudel, stollen, danishes, puff pastry and more. This is a follow-up to George's James Beard award-winning "Secrets of a Jewish Baker" cookbook. For me, this will be my first cookbook from George.
As a New Yorker, I've heard of George Greenstein and his pastries, but have not the opportunity to visit his bakery. I'm not even sure it's still around. Sadly, George passed away in 2012. His children and grandchildren finished George's final cookbook to "honor and mourn him" (p2).
When I read the description that George "has a gift for teaching home bakers to think, work, and bake like the pros", I was all in. Chapters 1 and 2 are great resources for beginners to understand about what does a typical baker need, from equipment to tools to types of ingredients. With that said, it was easy to understand, especially with the pace and tone of the language used. Sometimes, you'll get a little history thrown in, which makes me picture a grandpa figure (George in this case), actually teaching me in a kitchen. Kind of nice. Add in some "baker's secrets" throughout the book, it feels like I'm an apprentice, and I'm being passed the torch. Silly, but nice to imagine at times.
Then when you get into the more complicated recipes from bundts to babkas and buns, it gets more complicated. The conversational style of introducing the recipes are still nice, but as I read on with the instructions, it sometimes gets confusing. With this being an old-style cookbook, in which it's straight up recipes only, no glossy pages or pictures, it can be hard for a beginner like me. For me, if I've tried to bake something, I'd always like to compare my finish product with the author's. With this book, I'm unable to.
Overall, I have mix feelings because I know about George. I've tasted (once) his pastries (or at least from his family) and I like the feel of this book. However, my attempts were done in some confusion and I don't think the finish product would be comparable to something from even a local bakery. I think having some photos will add to its appeal.
NOTE: I received a complimentary copy of this book from the publisher, Ten Speed Press, a division of Random House through Blogging for Books for an honest review.
For the full review, other book reviews and a monthly book giveaway, please check out http://justcommonly.blogspot.com.
As a New Yorker, I've heard of George Greenstein and his pastries, but have not the opportunity to visit his bakery. I'm not even sure it's still around. Sadly, George passed away in 2012. His children and grandchildren finished George's final cookbook to "honor and mourn him" (p2).
When I read the description that George "has a gift for teaching home bakers to think, work, and bake like the pros", I was all in. Chapters 1 and 2 are great resources for beginners to understand about what does a typical baker need, from equipment to tools to types of ingredients. With that said, it was easy to understand, especially with the pace and tone of the language used. Sometimes, you'll get a little history thrown in, which makes me picture a grandpa figure (George in this case), actually teaching me in a kitchen. Kind of nice. Add in some "baker's secrets" throughout the book, it feels like I'm an apprentice, and I'm being passed the torch. Silly, but nice to imagine at times.
Then when you get into the more complicated recipes from bundts to babkas and buns, it gets more complicated. The conversational style of introducing the recipes are still nice, but as I read on with the instructions, it sometimes gets confusing. With this being an old-style cookbook, in which it's straight up recipes only, no glossy pages or pictures, it can be hard for a beginner like me. For me, if I've tried to bake something, I'd always like to compare my finish product with the author's. With this book, I'm unable to.
Overall, I have mix feelings because I know about George. I've tasted (once) his pastries (or at least from his family) and I like the feel of this book. However, my attempts were done in some confusion and I don't think the finish product would be comparable to something from even a local bakery. I think having some photos will add to its appeal.
NOTE: I received a complimentary copy of this book from the publisher, Ten Speed Press, a division of Random House through Blogging for Books for an honest review.
For the full review, other book reviews and a monthly book giveaway, please check out http://justcommonly.blogspot.com.
August 14, 2015
About the Book:
This follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel.
George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
My Review:
I love baking! It is my favorite hobby! I can't get enough of it. My family doesn't get it and that is fine by me. I love doing it for them and I have yet to meet a recipe I can't accomplish. I have dreamed of the day that I could open my very own bakery but God had different plans for me, apparently. George Greenstein is a baking icon. He likes to teach us the science behind baking and I really enjoy learning from him.
This latest book of his is no different. He informs you of all the things you will need and what materials, gizmos, and gadgets that work best for this type of baking. He is an artisan and he can teach you how to be one too! He will teach you some of the easier recipes along with the most difficult, delectable pastries. He is truly an artist! For those of us that like pictures, this cookbook is a bit different--it doesn't contain pictures.
George Greenstein passed away in 2012 but his work leaves on in his recipes!
**Disclosure** This book was sent to me free of charge for my honest review from Blogging for Books.
This follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel.
George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
My Review:
I love baking! It is my favorite hobby! I can't get enough of it. My family doesn't get it and that is fine by me. I love doing it for them and I have yet to meet a recipe I can't accomplish. I have dreamed of the day that I could open my very own bakery but God had different plans for me, apparently. George Greenstein is a baking icon. He likes to teach us the science behind baking and I really enjoy learning from him.
This latest book of his is no different. He informs you of all the things you will need and what materials, gizmos, and gadgets that work best for this type of baking. He is an artisan and he can teach you how to be one too! He will teach you some of the easier recipes along with the most difficult, delectable pastries. He is truly an artist! For those of us that like pictures, this cookbook is a bit different--it doesn't contain pictures.
George Greenstein passed away in 2012 but his work leaves on in his recipes!
**Disclosure** This book was sent to me free of charge for my honest review from Blogging for Books.
June 21, 2015
THIS BOOK IS NOT FOR THE NOVICE BAKER!
On that note, this was an awesome cookbook. On that note, there were no photos of the baked goods nor the process to get them there. I will say that I did have an ARC from the publisher for review and have had numerous issues with getting ARCS that had this same problem. IF THE FINAL PRODUCT HAS PHOTOS, MY REVIEW WOULD BE 4 STARS.
On that note, this was an awesome cookbook. On that note, there were no photos of the baked goods nor the process to get them there. I will say that I did have an ARC from the publisher for review and have had numerous issues with getting ARCS that had this same problem. IF THE FINAL PRODUCT HAS PHOTOS, MY REVIEW WOULD BE 4 STARS.
Read
December 26, 2015I reviewed this for SleepingHedgehog.com
The subtitle of George Greenstein’s A Jewish Baker’s Pastry Secrets is Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More. And the title page adds the names “with Elaine Greenstein, Julia Greenstein and Isaac Bleicher” to that of George Greenstein. This is more than a cook book, or culinary arts manual; this is the story of a family of multi-generational bakers, of kids who grew up to be bakers, of a bakery that was part of a community. George Greenstein, the eponymous Jewish baker, is the same Jewish baker who authored Secrets of A Jewish Baker (The Crossing Press, 1993; James Beard Award 1994; second edition Ten Speed Press 2007) decades ago, about when I first started to bake bread seriously. Mr. Greenstein, who wrote his first book after twenty years of running a local bakery in Long Island, died before he could finish this book, so his daughters and his grandson Isaac stepped in when they found George Greenstein’s manuscript.
Cover of George Greenstein's A Jewish Baker's Pastry SecretsIf you’ve ever lived near a Jewish bakery, or had a family member who baked in the Jewish and Eastern European traditions, you’ll find much to love about this book. All your favorites are here (the book opens with a recipe for Rugelach that didn’t fit into the chapters as such, and it was pretty hard to not stop and make it right away). While written from the perspective of a commercial baker, the authors are clearly aware that they’re writing for home cooks (they tested the recipes in their own kitchens). They open with a chapter describing the basic equipment you really need (none of it at all esoteric). There are a number of practical tips for the home cook, ranging from adjusting the temperature and heat condition of your oven by altering the racks, or compensating for an oven that cooks from the bottom faster than the top by nesting two baking pans, one inside the other, allowing for insulating air space between them, and a number of creative uses for aluminum foil. The suggestions are clearly written with an understanding not only of quality baking, but of the nature of a typical home kitchen. The authors were particularly thoughtful in that the recipes provide ingredient measurement by volume as well as weight (for instance, 8 ounces/22 grams).
The second chapter is on basic techniques and recipes for various fillings and toppings. Subsequent chapters are each dedicated to a specific kind of pastry; Bundt, Babka, Strudel, Gugelhopf and Portuguese Sweet Bread, Stollen and Polish Kolacz, Puff Pastry, Charlotte Dough, Danish Pastries. Each chapter opens with one or more master recipes, followed by detailed step-by-step instructions for various variations. Specific tips and techniques for successful pastry production are included in sidebars, and the instructions are admirably clear. Throughout the book there’s an emphasis on using fresh high-quality ingredients, and making elements like toppings and fillings from scratch. The range of recipes and pastries is astonishing; everything from the things you’d expect at a Jewish bakery, as well as delightful surprises like a Polish Easter bread, Portuguese Sweet Bread, Hungarian Cabbage Strudel, and one of the most sensible recipes for Hot Cross Buns I’ve ever seen.
There’s a lot to love about this book, but one of the best parts is the attitude towards pastries and breads; they are meant to be shared, and making them is both a joy and an art. The one thing I kept finding myself wishing for were a few photographs; there are a few recipes (Apple ‘n’ Cheese Cuts for instance) that would benefit from a photograph of a finished pastry. Were I one of the authors, I’d create a Tumblr or small website featuring images of the various recipes.
(Ten Speed Press, 2015)
http://sleepinghedgehog.com/2015/08/1...
The subtitle of George Greenstein’s A Jewish Baker’s Pastry Secrets is Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More. And the title page adds the names “with Elaine Greenstein, Julia Greenstein and Isaac Bleicher” to that of George Greenstein. This is more than a cook book, or culinary arts manual; this is the story of a family of multi-generational bakers, of kids who grew up to be bakers, of a bakery that was part of a community. George Greenstein, the eponymous Jewish baker, is the same Jewish baker who authored Secrets of A Jewish Baker (The Crossing Press, 1993; James Beard Award 1994; second edition Ten Speed Press 2007) decades ago, about when I first started to bake bread seriously. Mr. Greenstein, who wrote his first book after twenty years of running a local bakery in Long Island, died before he could finish this book, so his daughters and his grandson Isaac stepped in when they found George Greenstein’s manuscript.
Cover of George Greenstein's A Jewish Baker's Pastry SecretsIf you’ve ever lived near a Jewish bakery, or had a family member who baked in the Jewish and Eastern European traditions, you’ll find much to love about this book. All your favorites are here (the book opens with a recipe for Rugelach that didn’t fit into the chapters as such, and it was pretty hard to not stop and make it right away). While written from the perspective of a commercial baker, the authors are clearly aware that they’re writing for home cooks (they tested the recipes in their own kitchens). They open with a chapter describing the basic equipment you really need (none of it at all esoteric). There are a number of practical tips for the home cook, ranging from adjusting the temperature and heat condition of your oven by altering the racks, or compensating for an oven that cooks from the bottom faster than the top by nesting two baking pans, one inside the other, allowing for insulating air space between them, and a number of creative uses for aluminum foil. The suggestions are clearly written with an understanding not only of quality baking, but of the nature of a typical home kitchen. The authors were particularly thoughtful in that the recipes provide ingredient measurement by volume as well as weight (for instance, 8 ounces/22 grams).
The second chapter is on basic techniques and recipes for various fillings and toppings. Subsequent chapters are each dedicated to a specific kind of pastry; Bundt, Babka, Strudel, Gugelhopf and Portuguese Sweet Bread, Stollen and Polish Kolacz, Puff Pastry, Charlotte Dough, Danish Pastries. Each chapter opens with one or more master recipes, followed by detailed step-by-step instructions for various variations. Specific tips and techniques for successful pastry production are included in sidebars, and the instructions are admirably clear. Throughout the book there’s an emphasis on using fresh high-quality ingredients, and making elements like toppings and fillings from scratch. The range of recipes and pastries is astonishing; everything from the things you’d expect at a Jewish bakery, as well as delightful surprises like a Polish Easter bread, Portuguese Sweet Bread, Hungarian Cabbage Strudel, and one of the most sensible recipes for Hot Cross Buns I’ve ever seen.
There’s a lot to love about this book, but one of the best parts is the attitude towards pastries and breads; they are meant to be shared, and making them is both a joy and an art. The one thing I kept finding myself wishing for were a few photographs; there are a few recipes (Apple ‘n’ Cheese Cuts for instance) that would benefit from a photograph of a finished pastry. Were I one of the authors, I’d create a Tumblr or small website featuring images of the various recipes.
(Ten Speed Press, 2015)
http://sleepinghedgehog.com/2015/08/1...
August 23, 2015
This book should come with a warning label: May Cause Drooling and/or Hunger Pangs.
I will be the first to admit I have a problem passing up pastries. So it is my own fault I found it hard to put this book down. I grew up with a grandmother who baked and I miss her cinnamon rolls, coffee cakes, Christmas bread, and pastries. Discovering this book is like wandering into her kitchen while she was in the throws of kneading the dough or forming the rolls. What a treasure!
If you haven't baked pastries or been around others who do, one thing that you may find surprising about this book is that several different creations can be made from each "master dough". The main difference in results comes from the fillings and the way the dough is formed or shaped.
Greenstein, and his off-spring who helped compile this book following his death, offers readers detailed instructions not only on each recipe, but also on things such as why measuring is most important in baking and how to "read" your oven and adapt your baking to maximize what's going on in your particular kitchen. (I found this insight most helpful!)
Two drawbacks I discovered while enjoying this book: 1) I began to feel sorry for myself for not having a stand mixer (this would make the job of producing yeast bread doughs infinitely easier!) and 2) I found myself hating the fact I live in the middle of Iowa in a place devoid of a bakery (other than what you can find at the local grocery store. Which is better than nothing, I know.) I found myself ruminating on what it must be like to live in New York or another metropolis where neighborhood bakeries abound, and you come to know what day the baker is going to have your favorite pastries fresh in the display case just waiting for you to stop in and pick one up. A girl can dream, can't she?
If you have the slightest interest in learning to bake, you NEED this book! It'd be crazy to pass on the lifetime of insights a professional baker is offering you! Many of the treats are of Eastern European or German descent, which is a plus in my book since that is a big part of my own heritage. I am going to pass this free copy (which I received from Blogging For Books for this review) on to my daughter (who does have a stand mixer and a love of baking!) in hopes she will bake me something, ANYTHING from it!
From the Publisher . . .
This follow-up to the author’s James Beard award-winning Secrets of a Jewish Baker is a charming collection of European-style bakery classics, such as coffee cake and strudel.
George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
About the Author . . .
GEORGE GREENSTEIN is a third-generation professional baker, now retired. For twenty years he owned and operated a Jewish bakery, The Cheesecake King, on Long Island. He lives in Monroe Township, New Jersey. This is his second book.
I will be the first to admit I have a problem passing up pastries. So it is my own fault I found it hard to put this book down. I grew up with a grandmother who baked and I miss her cinnamon rolls, coffee cakes, Christmas bread, and pastries. Discovering this book is like wandering into her kitchen while she was in the throws of kneading the dough or forming the rolls. What a treasure!
If you haven't baked pastries or been around others who do, one thing that you may find surprising about this book is that several different creations can be made from each "master dough". The main difference in results comes from the fillings and the way the dough is formed or shaped.
Greenstein, and his off-spring who helped compile this book following his death, offers readers detailed instructions not only on each recipe, but also on things such as why measuring is most important in baking and how to "read" your oven and adapt your baking to maximize what's going on in your particular kitchen. (I found this insight most helpful!)
Two drawbacks I discovered while enjoying this book: 1) I began to feel sorry for myself for not having a stand mixer (this would make the job of producing yeast bread doughs infinitely easier!) and 2) I found myself hating the fact I live in the middle of Iowa in a place devoid of a bakery (other than what you can find at the local grocery store. Which is better than nothing, I know.) I found myself ruminating on what it must be like to live in New York or another metropolis where neighborhood bakeries abound, and you come to know what day the baker is going to have your favorite pastries fresh in the display case just waiting for you to stop in and pick one up. A girl can dream, can't she?
If you have the slightest interest in learning to bake, you NEED this book! It'd be crazy to pass on the lifetime of insights a professional baker is offering you! Many of the treats are of Eastern European or German descent, which is a plus in my book since that is a big part of my own heritage. I am going to pass this free copy (which I received from Blogging For Books for this review) on to my daughter (who does have a stand mixer and a love of baking!) in hopes she will bake me something, ANYTHING from it!
From the Publisher . . .
This follow-up to the author’s James Beard award-winning Secrets of a Jewish Baker is a charming collection of European-style bakery classics, such as coffee cake and strudel.
George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
About the Author . . .
GEORGE GREENSTEIN is a third-generation professional baker, now retired. For twenty years he owned and operated a Jewish bakery, The Cheesecake King, on Long Island. He lives in Monroe Township, New Jersey. This is his second book.
July 7, 2015
I would like to thank Ten Speed Press for allowing me to read an ARC of this book for an open and honest review.
A Jewish Baker’s pastry secrets is not just a cook book. It is a wonderful and insightful look into a very clever family’s baking secrets! I loved this book and was very touched by the story behind it. You could almost feel the passion in the recipes from how they are worded.
It is an old style cook book, so no glossy pictures showing you the way. Just the recipes. But if you’re new to the kitchen, don’t let this put you off as the book begins with giving you all the basics in great detail. I do admit to finding this part a little dull myself, as I’ve got a few decades of baking experience. But when I looked at it as a beginners guide, I found the details, pace and tone of this introduction section excellent. I, personally, don’t feel an inexperienced baker would be put off by this book with such a loving helping hand and the start to them off.
As for the recipes! How they brought back memories of good food and family times. I’m half German, I live in a strongly German influenced part of Australia and my mixed culture shares a lot of the recipes given in this gorgeous book.
I really liked the old style layout used throughout this book, as I like the older cookery books (I have some centenary ones in my collection). I feel it just adds to the family connection.
It really is more than just a cook book. I know I’ve already said that, but I feel I need to repeat it. Yes I know it is a book full of some simple, appetising and easy to follow recipes to help you on your way to better baking… but it really is more than that. The stories that come with some of them, the reasoning behind the variations... I don’t know what it was about this book, but I really clicked with it and have told my husband to add it to the pile of books I want for Christmas. And I RARELY ask for new cook books!
Would I recommend this book to others. Yes! Actually, I already have done. The ‘old style’ layout and traditional recipes are amazing, so easy to follow and, even if they’re not perfect first time… that’s all good. It’s part of the whole baking spirit this book seems to encompass. I’ve given a few of my friends a head’s up to this book and hope it will be available to buy in Australia soon!
Would I buy this book for myself? Yes! I very BIG yes. In other reviews I’ve often commented about how I have too many books and so am picky as to what I add. This book would be (and hopefully soon will be) welcome in my home. I want to work on my puff pastry (from this book) a bit more as I’ve always wanted to make my own bear claw. As for the Stolen with triple butter for Christmas… yes please!
If you are after a simply gorgeous, traditional style book that will indeed pass on some helpful secrets about pastry baking – buy this book. I don’t give out 5 out of 5 stars easily, but this one has simply blown me away. Reading it just urges you to take it into the kitchen, open a page and have a go what recipe appears.
I highly recommend this book for bakers of all levels as it will give you a helping hand if you’re new to it all… as well as a friendly nudge in the right direction if you’re an ‘old hand’ like me.
Okay, okay, I will admit here and now that not all of the recipes are going to be simple and easy. You will need to have a love, passion and desire to give them a go, work through them and try again if they fail. This isn’t one of those 5 minute wonder books… this is REAL baking! You have to really want to make these things to truly get this book. Well, that’s how I feel anyhow.
Well worth a look. Great book.
A Jewish Baker’s pastry secrets is not just a cook book. It is a wonderful and insightful look into a very clever family’s baking secrets! I loved this book and was very touched by the story behind it. You could almost feel the passion in the recipes from how they are worded.
It is an old style cook book, so no glossy pictures showing you the way. Just the recipes. But if you’re new to the kitchen, don’t let this put you off as the book begins with giving you all the basics in great detail. I do admit to finding this part a little dull myself, as I’ve got a few decades of baking experience. But when I looked at it as a beginners guide, I found the details, pace and tone of this introduction section excellent. I, personally, don’t feel an inexperienced baker would be put off by this book with such a loving helping hand and the start to them off.
As for the recipes! How they brought back memories of good food and family times. I’m half German, I live in a strongly German influenced part of Australia and my mixed culture shares a lot of the recipes given in this gorgeous book.
I really liked the old style layout used throughout this book, as I like the older cookery books (I have some centenary ones in my collection). I feel it just adds to the family connection.
It really is more than just a cook book. I know I’ve already said that, but I feel I need to repeat it. Yes I know it is a book full of some simple, appetising and easy to follow recipes to help you on your way to better baking… but it really is more than that. The stories that come with some of them, the reasoning behind the variations... I don’t know what it was about this book, but I really clicked with it and have told my husband to add it to the pile of books I want for Christmas. And I RARELY ask for new cook books!
Would I recommend this book to others. Yes! Actually, I already have done. The ‘old style’ layout and traditional recipes are amazing, so easy to follow and, even if they’re not perfect first time… that’s all good. It’s part of the whole baking spirit this book seems to encompass. I’ve given a few of my friends a head’s up to this book and hope it will be available to buy in Australia soon!
Would I buy this book for myself? Yes! I very BIG yes. In other reviews I’ve often commented about how I have too many books and so am picky as to what I add. This book would be (and hopefully soon will be) welcome in my home. I want to work on my puff pastry (from this book) a bit more as I’ve always wanted to make my own bear claw. As for the Stolen with triple butter for Christmas… yes please!
If you are after a simply gorgeous, traditional style book that will indeed pass on some helpful secrets about pastry baking – buy this book. I don’t give out 5 out of 5 stars easily, but this one has simply blown me away. Reading it just urges you to take it into the kitchen, open a page and have a go what recipe appears.
I highly recommend this book for bakers of all levels as it will give you a helping hand if you’re new to it all… as well as a friendly nudge in the right direction if you’re an ‘old hand’ like me.
Okay, okay, I will admit here and now that not all of the recipes are going to be simple and easy. You will need to have a love, passion and desire to give them a go, work through them and try again if they fail. This isn’t one of those 5 minute wonder books… this is REAL baking! You have to really want to make these things to truly get this book. Well, that’s how I feel anyhow.
Well worth a look. Great book.
August 18, 2017
Title: A Jewish Baker's Pastry Secrets - Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More
Author: George Greenstein
Publisher: Ten Speed Press
Published: 8-18-2015
Pages: 208
Genre: Cooking, Food & Wine
Sub-Genre: Cookbooks, Pastry, Baking, Special Diet, Kosher
ISBN: 9781607746737
ASIN: B00Q1IG1V2
Reviewed For NetGalley and Ten Speed Press
Reviewer: DelAnne
Rating: 4.5 Stars
Another great book filled with authentic recipes from George Greenstein that can be guaranteed to be kosher and true traditional dishes. Bring home the memories of family around the table or having tea with a friend.
I had lost the recipes shared by Mrs. Weis and Mr. & Mrs. Echles with a young girl craving to learn new flavors and their stories. Long gone from this world they taught me to explore the world of international cuisine and to appreciate the joy and sorrows of others.
I've found the joy in reliving the flavors long forgotten. Thank you Mr. Greenstein for compiling these recipes and to his family for sharing them. I found them concise, easy to follow and turned out just as expected.
My rating of "A Jewish Baker's Pastry Secrets - Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More" is 4.5 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B00Q1IG1V2/...
B&N Link: https://www.barnesandnoble.com/w/a-je...
Books-A-Million Link: http://www.booksamillion.com/p/Jewish...
Google Play Link: https://play.google.com/store/books/d...
Indigo Link: https://www.chapters.indigo.ca/en-ca/...
GoodReads Link: https://www.goodreads.com/book/show/6...
Kobo Link: https://www.kobo.com/us/en/ebook/a-je...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
Author: George Greenstein
Publisher: Ten Speed Press
Published: 8-18-2015
Pages: 208
Genre: Cooking, Food & Wine
Sub-Genre: Cookbooks, Pastry, Baking, Special Diet, Kosher
ISBN: 9781607746737
ASIN: B00Q1IG1V2
Reviewed For NetGalley and Ten Speed Press
Reviewer: DelAnne
Rating: 4.5 Stars
Another great book filled with authentic recipes from George Greenstein that can be guaranteed to be kosher and true traditional dishes. Bring home the memories of family around the table or having tea with a friend.
I had lost the recipes shared by Mrs. Weis and Mr. & Mrs. Echles with a young girl craving to learn new flavors and their stories. Long gone from this world they taught me to explore the world of international cuisine and to appreciate the joy and sorrows of others.
I've found the joy in reliving the flavors long forgotten. Thank you Mr. Greenstein for compiling these recipes and to his family for sharing them. I found them concise, easy to follow and turned out just as expected.
My rating of "A Jewish Baker's Pastry Secrets - Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More" is 4.5 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B00Q1IG1V2/...
B&N Link: https://www.barnesandnoble.com/w/a-je...
Books-A-Million Link: http://www.booksamillion.com/p/Jewish...
Google Play Link: https://play.google.com/store/books/d...
Indigo Link: https://www.chapters.indigo.ca/en-ca/...
GoodReads Link: https://www.goodreads.com/book/show/6...
Kobo Link: https://www.kobo.com/us/en/ebook/a-je...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
September 10, 2017
Title: A Jewish Baker's Pastry Secrets - Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More
Author: George Greenstein
Publisher: Ten Speed Press
Published: 8-18-2015
Pages: 208
Genre: Cooking, Food & Wine
Sub-Genre: Cookbooks, Pastry, Baking, Special Diet, Kosher
ISBN: 9781607746737
ASIN: B00Q1IG1V2
Reviewed For NetGalley and Ten Speed Press
Reviewer: DelAnne
Rating: 4.5 Stars
Another great book filled with authentic recipes from George Greenstein that can be guaranteed to be kosher and true traditional dishes. Bring home the memories of family around the table or having tea with a friend.
I had lost the recipes shared by Mrs. Weis and Mr. & Mrs. Echles with a young girl craving to learn new flavors and their stories. Long gone from this world they taught me to explore the world of international cuisine and to appreciate the joy and sorrows of others.
I've found the joy in reliving the flavors long forgotten. Thank you Mr. Greenstein for compiling these recipes and to his family for sharing them. I found them concise, easy to follow and turned out just as expected.
My rating of "A Jewish Baker's Pastry Secrets - Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More" is 4.5 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B00Q1IG1V2/...
B&N Link: https://www.barnesandnoble.com/w/a-je...
Books-A-Million Link: http://www.booksamillion.com/p/Jewish...
Google Play Link: https://play.google.com/store/books/d...
Indigo Link: https://www.chapters.indigo.ca/en-ca/...
GoodReads Link: https://www.goodreads.com/book/show/6...
Kobo Link: https://www.kobo.com/us/en/ebook/a-je...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
Author: George Greenstein
Publisher: Ten Speed Press
Published: 8-18-2015
Pages: 208
Genre: Cooking, Food & Wine
Sub-Genre: Cookbooks, Pastry, Baking, Special Diet, Kosher
ISBN: 9781607746737
ASIN: B00Q1IG1V2
Reviewed For NetGalley and Ten Speed Press
Reviewer: DelAnne
Rating: 4.5 Stars
Another great book filled with authentic recipes from George Greenstein that can be guaranteed to be kosher and true traditional dishes. Bring home the memories of family around the table or having tea with a friend.
I had lost the recipes shared by Mrs. Weis and Mr. & Mrs. Echles with a young girl craving to learn new flavors and their stories. Long gone from this world they taught me to explore the world of international cuisine and to appreciate the joy and sorrows of others.
I've found the joy in reliving the flavors long forgotten. Thank you Mr. Greenstein for compiling these recipes and to his family for sharing them. I found them concise, easy to follow and turned out just as expected.
My rating of "A Jewish Baker's Pastry Secrets - Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More" is 4.5 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B00Q1IG1V2/...
B&N Link: https://www.barnesandnoble.com/w/a-je...
Books-A-Million Link: http://www.booksamillion.com/p/Jewish...
Google Play Link: https://play.google.com/store/books/d...
Indigo Link: https://www.chapters.indigo.ca/en-ca/...
GoodReads Link: https://www.goodreads.com/book/show/6...
Kobo Link: https://www.kobo.com/us/en/ebook/a-je...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
September 3, 2015
I received a copy of this book from Netgalley/Ten Speed Press for an honest review. "A Jewish Baker's Pastry Secrets" by George Greenstein was published three years after George's death. His family during their grief decided that they would finish this project for him. I loved the introduction to the cookbook. There are sections that explain how things were done in the olden days and then how they are done now. Chapter one explains the equipment, tools, and ingredients needed to tackle the recipes in this book. Chapter two explains the basic techniques and recipes. Throughout the cookbook there are baker's secrets. I really enjoyed reading them which provide very informative tips. The recipes are written in a way that makes them not seem so intimidating to the home baker. The pastry cream recipe is made with cornstarch instead of flour. I'm looking forward to trying it. There are recipes for not just cinnamon sugar but almond sugar and cocoa sugar. I can just imagine how the "Streusel Cake" smells baking with the smell of butter and cinnamon. Chapter four is dedicated to Babka. Babka is a rich and moist yeast raised loaf. You will enjoy the the different variations. There are so many mores wonderful breads and pastry recipes in this book. As I read through this cookbook it triggered memories of the smell of cinnamon, butter, and yeast when baking breads and pastries. There are not any pictures of recipes in this book except for the one on the cover. For me, I would rather have the information provided throughout the cookbook and more recipes from this great New York baking legend than pictures. I thoroughly enjoyed this cookbook! A great collection and a great tribute to George Greenstein. Excellent!
February 17, 2017
This book is not for beginners. Each chapter begins with a "master recipe" and then follows with several recipes which use that dough. Some of the recipes - the ones I became most interested in - use more than one of them! The book itself is rather basic - no pictures, just recipes - but it's loaded with delicious recipes and variations on each of the pastries. The chapters cover such pastry staples as bundt, babka, strudel, puff pastries, and danishes (along with others I'd never heard of). Many of the pages have a "baker's secret" box, giving additional tips and tricks to make your pastries look more professional and taste even better. Plus, sometimes the short backstory on some of the recipes can be enough alone to make your mouth water.
Unfortunately for me, I'm not that good at baking yet. Not only are my skills lacking, but I lack the time right now to put into such recipes. But the book will still be on my shelf when my current responsibilities change I do have more time. (I received this book from bloggingforbooks.)
Unfortunately for me, I'm not that good at baking yet. Not only are my skills lacking, but I lack the time right now to put into such recipes. But the book will still be on my shelf when my current responsibilities change I do have more time. (I received this book from bloggingforbooks.)
October 28, 2015
As is my custom when promising to review a cookbook, I cook something from it. While I’m able to taste a recipe as I read it, I also think there is a nod to technique. So. When I was given A Jewish Baker’s Pastry Secrets from Blogging for Books for review I read through the whole book to choose something to bake.
I chose something I never, ever, ever would have willingly made for myself. Puff pastry. Why would I when the grocery store has some already for me in the freezer section? I wanted to try something that I thought would be hard to get right with instructions I thought would be hard to follow.
Wrong on both counts. Not only was puff pastry easy, it was fun! And the product I made from the pastry….because once you make the pastry you have to make something FROM the pastry…was the Palmiers. I love palmiers so this was a good thing. I had a preconceived notion what they should be like.
I am proud to say the recipe for pastry was easy to follow, the palmiers were wonderful and I can’t wait to do it again!
I chose something I never, ever, ever would have willingly made for myself. Puff pastry. Why would I when the grocery store has some already for me in the freezer section? I wanted to try something that I thought would be hard to get right with instructions I thought would be hard to follow.
Wrong on both counts. Not only was puff pastry easy, it was fun! And the product I made from the pastry….because once you make the pastry you have to make something FROM the pastry…was the Palmiers. I love palmiers so this was a good thing. I had a preconceived notion what they should be like.
I am proud to say the recipe for pastry was easy to follow, the palmiers were wonderful and I can’t wait to do it again!
August 28, 2015
Ah, pastry. Just the word makes me grin. I can never pass up a good pastry (especially if generous amounts of icing are involved) so I was quick to swoop up this book.
A Jewish Baker's Pastry Secrets is chock full of classic recipes, both familiar and delightfully ethnic (many familiar to my own heritage). I'm especially keen on trying the babka recipes (that chocolate one sounds delicious) and I have a feeling this cookbook is going to get very used around the holiday seasons.
My only disappointment is the complete lack of pictures. I'm no stranger to photo-less cookbooks, as the family cookbook supply has a many of them. But photos are one modern cookbook staple that I'm fond of and find to be hugely helpful. however, aside from that, I think I'm really going to enjoy using this cookbook.
I received this book for free from the publisher in exchange for my honest review.
A Jewish Baker's Pastry Secrets is chock full of classic recipes, both familiar and delightfully ethnic (many familiar to my own heritage). I'm especially keen on trying the babka recipes (that chocolate one sounds delicious) and I have a feeling this cookbook is going to get very used around the holiday seasons.
My only disappointment is the complete lack of pictures. I'm no stranger to photo-less cookbooks, as the family cookbook supply has a many of them. But photos are one modern cookbook staple that I'm fond of and find to be hugely helpful. however, aside from that, I think I'm really going to enjoy using this cookbook.
I received this book for free from the publisher in exchange for my honest review.
August 19, 2018
These recipes are wonderful, having an Austrian grandmother , a lot of the recipes take me back to the time that I sat at the kitchen table watching her bake. They were such magic to me, which I never tried to replicate due to the idea that they were too hard to make. This book takes the "too hard" element away and makes the recipes look do-able. I am looking forward to making some of those magic moment of long ago. There are no photos only recipes, therefore you can concentrate on the making and not worry about matching presentation. Lovely book
This book was supplied to me in return for an unbiased and honest review
This book was supplied to me in return for an unbiased and honest review
June 20, 2017
If you're looking for a little book, with some nice, colorful photos to encourage you to try the recipes from any given cookbook, walk away now. This cookbook is brilliant reference and compendium of many recipes, most of them traditional recipes, passed down through generations.
It might not be the best book for someone just starting their baking journey, but it's a great one for someone looking to expand their baking repertoire and learn some new techniques, flavor combinations etc.
It might not be the best book for someone just starting their baking journey, but it's a great one for someone looking to expand their baking repertoire and learn some new techniques, flavor combinations etc.
January 20, 2017
There are no pictures in this book at all. I started to look through this book and found it was the kind of paper that you know has no color pictures. Actually seeing no pictures at all was really off putting. so I flipped through the rest to see that it was very confusing. The sections made no sense to me let alone the actual recipes. I couldn't tell where the equipment and instructions ended and where the actual recipes began. What a let down.
November 16, 2015
2 oye vey stars
this book breaks my fragile jewish heart
look at the cover.. that is the only picture you will see in this entire text book sized cookbook
the set up also sabotaged the book. you couldn't flip to a recipe and have everything you needed you would need to flip back to find out how to make the pastry so it didn't flow like it should have
this book breaks my fragile jewish heart
look at the cover.. that is the only picture you will see in this entire text book sized cookbook
the set up also sabotaged the book. you couldn't flip to a recipe and have everything you needed you would need to flip back to find out how to make the pastry so it didn't flow like it should have
January 3, 2018
It's difficult to review this book when it is such an unfinished version. There isn't a single photograph, which I'm hoping is just this version and not the one due to be published - some of the recipe descriptions are quite complex and I'm not sure I understand them without seeing what the unbaked or finished version looks like.
October 30, 2015
I wrote a review of this book, including a recipe, here: http://flourandfancy.com/2015/08/15/b...
December 27, 2017
Loved reading through this. You'd have to be a very serious baker to make any of it, though. Someone please make all of it and bring it to my house, ok? Ok.
September 9, 2020
Purchase A Jewish Baker's Pastry Secrets here for just $10!
The sequel to the award-winning Secrets of a Jewish Baker this covers everything for beginner cooks through to experts looking at doughs, fillings and pastries. For the wannabe pastry chef in your life, or those wanting to add another skill to their culinary abilities.
Elisa- The Book Grocer
The sequel to the award-winning Secrets of a Jewish Baker this covers everything for beginner cooks through to experts looking at doughs, fillings and pastries. For the wannabe pastry chef in your life, or those wanting to add another skill to their culinary abilities.
Elisa- The Book Grocer
September 22, 2020
This book is HIGHLY inaccurate in way too many aspects. The author is trying to explain the origins of many dishes or even words (for example, the word "babushka"), but none of his facts are actually correct. To me, this is just unprofessional and sad. I believe that he is a very highly respected baker, but the book seems pretentious and amateur in terms of recipes' background research. If you don't want to do a deep dive into the cultural and linguistic aspects, don't try to invent things.
Also - referring to the whole territory of ex-USSR as Russia is disgusting.
Also - referring to the whole territory of ex-USSR as Russia is disgusting.
February 2, 2023
Well organized by types of dough. Full of tips and explanations.
April 10, 2023
I wish there were pictures for technique
June 27, 2023
I really enjoyed this family collaboration. It was really sweet to ready about their history through the different generations.
Want to read
February 18, 2010He wrote a book about pastry!!? Sadly, although it was supposedly published in April 2009, it does not seem to be available on Amazon. What happened to it?
Currently reading
October 15, 2015Cannot wait to make the cheese danish from this book.
Displaying 1 - 28 of 28 reviews