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, by George Greenstein
Free PDF , by George Greenstein
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Product details
File Size: 2511 KB
Print Length: 338 pages
Publisher: Ten Speed Press; Revised ed. edition (May 15, 2013)
Publication Date: May 15, 2013
Sold by: Random House LLC
Language: English
ASIN: B00CGI3INK
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Amazon Best Sellers Rank:
#283,750 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Simply put, this is the best bread baking book I've ever found! Here's why:* All terms are explained and are easy to reference at the front of the book* Chapters all well-organized* Tools and materials needed for your kitchen are listed and explained* Differences of flours are given* Easily understood glossary is included* Baker's Sources contains names, contact information (even online!) and what can be purchased from each of them* Recipes include directions for using both stand mixer and food processor* Variations are given for changing recipes* Explanations of what went wrong and why are helpful* Recipes include around-the-world breads--not only `Jewish' ones* Recipes' results are excellent* Recipes for sweets (such as Black and Whites) are included* `Baker's Secrets' often accompany recipes, giving expert advice* Ingredients lists and directions are easy to follow* Morning Menus (efficiently using your time to turn-out a variety of baked good in a single morning)My dad's father was a European baker. I grew up hearing about his rye bread and especially his raisin pumpernickel. With George Greenstreet's Secret's of a Jewish Baker, I feel like I'm an apprentice in my grandfather's bakery. Where else will we find a tip for making and using `altus' to enhance our ryes and pumpernickels? My rye has lacked the depth of flavor found in a terrific Jewish rye bread. Now I know why!This book is to bread baking what the Cake Bible is to cake baking. There is no better authority. The similarities end there. It's easy to read, easy to understand, easy to use. It's not intimidating at all. Even a friend who had a bakery supply business is impressed with this book.I spent many months searching for one outstanding book for bread recipes. I bought this one. I'm not disappointed with my purchase.
I'm somewhat new to bread baking and I found this book to be informative and flexible with its recipes and directions. I started with the King Arthur Baker's Companion, but was a bit discouraged by the lack of variation in the recipes (mostly white wheat flour, lots of dairy, great chemistry review but not as much direction as I needed). This book, on the other hand, lists a white and whole wheat variation for almost every recipe, recommends substitutes to keep the recipes kosher/dairy free, and has a variation for food processor/steel blade and stand mixer for almost every recipe. The chapters include: basic materials, bread making from A to Z, basic yeast bread, corn and potato based breads, breads of all nations, sourdough breads, rolls, biscuits and muffins, quick breads, and twelve menus of baking. I've followed several recipes and have had great success with all. I've been trying to make a 6-braided challah without success for a few weeks now; I had followed written directions and watched videos that helped but always left me hanging mid-braid, but the directions in this book made it so simple to understand that I had it down in minutes. Now I can't see what was so hard about it! Finally, my son can't have dairy or soy, and so the recommended substitutes and notes when a dairy ingredient are optional in a recipe are really helpful.
... what I have managed to produce, following the very clear instructions, has been nothing short of beautifully produced and a feast to the taste buds.As a former professional baker (but not of Greenstein's experience or discipline), I can attest to the quality of care and attention paid in the assembling of not just the recipes included in this offering, but the choices, the descriptive instruction and some of the wonderful humorous asides thrown in for good measure. I will never cut and stipple at the same time -- not that I ever did to begin with.Out West, where I live, it is difficult to get "first clear/common" flour so I have not yet baked the Jewish Rye (NOT caraway or "light"), but I am absolutely convinced it will be everything one expects.As a native New Yorker, and having recently visited and feasted on the varied cuisine, I can tell you that when you bake these recipes, you're going to get a real taste of New York Jewish Bakery fare.I do everything by hand, no machines; I prefer the interaction with the dough, to feel when it's ready at each stage. BUT, if you MUST use a mixer, Greenstein has included modified recipes for you, too. Fact is, in a bakery when you're making 25 loaves or more at a time, you use a machine! But, when you shape the loaf, you gotta use your hands.The bagels, the Potato bread, the challah, the sour dough, the wheat, the everything I've made thus far is everything you should expect from a guy who baked as a kid and then made a career out of it, as he came from the "family" business to make it his own.You really want this book more than any other, trust me.I can't wait for his Pastry book. I salivate just thinking about it. I know it will take me back to New York and the Jewish and Russian bakeries. Ah, I can smell them even now!
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