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 thoughts: I enjoy baking, even after working for a small bakery for over ten years.;) So, I was thrilled to get a copy of this book, since I figured I could learn a thing or two from it. The book is excellent for both the experienced baker and the newbie! The front part is interesting, as he goes over the different equipment, tools, and ingredients that will make baking easy. I also love that there are tips and secrets spread through out the book!
The actual recipes are delicious and fun to try. I love that there is a recipe for making homemade puff pastry! And, the Danish pastries look amazing. This is an excellent resource for those wanting to try one unique pastries.
I received this book from Blogging for Books in exchange for my honest review.
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