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A Jewish Baker's Pastry Secrets:…
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A Jewish Baker's Pastry Secrets: Recipes from a New York Baking…

by George Greenstein

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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.) ( )
  J.Green | Nov 22, 2016 |
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! ( )
  booksnuggle | Sep 2, 2015 |
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Author nameRoleType of authorWork?Status
George Greensteinprimary authorall editionscalculated
Bleicher, Isaacsecondary authorsome editionsconfirmed
Greenstein, Elainesecondary authorsome editionsconfirmed
Greenstein, Juliasecondary authorsome editionsconfirmed
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