Secrets of a Jewish Baker is the gift that keeps on giving. Like a Chinese puzzle box that reveals a series of boxes hidden within each other, this meticulously written book, a revision of the 1994 James Beard Award winner, is filled with surprises and gifts.
Author George Greenstein, a professional baker, gifts us first with his collection of foolproof recipes. Not necessarily Jewish of origin, he has gleaned these recipes from Italy, France, England, Eastern and Middle Europe, India and the Middle East. The book is inclusive and you will find recipes for yeasted breads, whether sourdough or based on corn or potato, as well as recipes for quick breads, rolls, biscuits and muffins. But many of the 125 listed bread recipes have variations so the number of possibilities is doubled, maybe tripled.
If that's not enough, Greenstein, like a patient uncle watching over our shoulders, understands that each person has a preferred way of working and offers three methods for making each loaf of bread - one for making bread by hand alone, a second method using a food processor, and a third working with a stand-alone mixer. The subtle differences that each method requires are given and result in a perfect loaf of bread, no matter what the reader's method.
To top this off, Greenstein finally gives us the most precious gift of all - the gift of time. He has put together a section entitled "Twelve Menus: A Morning of Baking." In this section he organizes one morning of mixing and kneading (though the full day will be required for rising) to produce a variety of breads. On one such day, you might produce: Italian Bread, Pizza, Egg Rolls & Garlic Knots, as well as Bagels. On another day you might make Cheese Bread, Cracked Wheat Bread, Peach Muffins with Streusel Topping, and Irish Raisin Bread. Pulling from his world-wide repertoire of breads, Greenstein sets up yet a third day in which you can make Cracked Wheat Bread, French Crumb Coffee Cake, Anadama Bread and French bread.
The variations on each recipe extend our cooking range. Going beyond merely making suggestions, Greenstein gives additional instructions for the variations. If you like a classic Jewish Rye, you can confidently make an Onion Rye, a Marble Rye and a Cocktail rye. If you like Pumpernickel, you can also try Raisin Pumpernickel Bread, Raisin Pumpernickel Pullman Style, Cheese Pumpernickel and Cocktail Pumpernickel. The possibilities seem endless.
The book has separate chapters that give clear and concise instructions on baking, complete with the eccentricities of the individual ingredients. There are also tips and secrets that accompany the recipes. Illustrations accompany recipes that require intricate twisting or shaping of dough.
And while you are making Greenstein's fabulous breads, your house is filled with that unique and comforting aroma of home made bread. With this book to guide you will have the avuncular George Greenstein standing at your side. Go for it.
About the author: George Greenstein, is a third-generation professional baker who owned and r an a Jewish bakery, the Cheesecake King, on Long Island until his retirement to Monroe Township, New Jersey, more than ten years ago.
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