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Summary: World's Best Challah!
Review: A friend told me about the challah recipe here. It's a marvel, and it's just about fool proof, with great shaping illustrations. I'd buy it again for this recipe alone. This book has become one of my staples. The professional baking tips are very useful, but I have to complain about any baking book that sends you to your friendly local bakery to plead for special ingredients, as this one does. Also, this book is big on baking with steam, which isn't a great idea for your slightly klutzy home baker (like me). But those recipes work pretty well without steam, in my opinion. Okay, so I cheat a little with these recipes--yet the breads still come out yummy! Don't count on this book for desserts, though. It's a BREAD book, and a very good one, particularly for people who want to understand the process and learn to do it right.
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Summary: The Ultimate!!
Review: After purchasing and searching thousands of cookbooks over 30 years, this is the one for the best N.Y Rye Bread recipes, as well as bagels, bialys, pletzel, etc.. I have been on a quest for the real recipes of the above items, since leaving NY for the wilds of NM, and can safely say, my search has ended. This one is well worth the money!!!!! I only hope he writes a sequel!!
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Summary: At last - really, really crusty bread!
Review: At first glance there isn't much to grab your attention in this book. No glossy colour pictures (in a cookbook, unbelievable) and the recipes look basic (a little yeast, a little water, a little flour...). But you REALLY have to read this book. The details, the tips, the tricks of the trade and the methods that Greenstein explains really do make a difference!Greenstein has converted the recipes to be made by hand, food processor or mixer. We have a small mixer and simply halved the quantities. I cannot stress enough the surprise at how effective the results were. There was huge "WOW" factor getting the bread out of the oven. This book has a good range of recipes for breads and things made with yeast. There is an assortment of ethnic recipes and all the favourites from bagels, foccacia, croissants, to scones and muffins. I particularly enjoyed his annecdotes and favourite toppings. Greenstein has also included 12 programmes for "a morning of baking" which set out how to fit together making a variety of breads in a short time. On the downside, a separate ingredients index would have been useful. For example, after buying rice flour I then had to look through the whole book to find the relevant recipe. The fact that it is so short on pictures is not really a problem as the results speak for themselves. Please God, when I die let me be Jewish!
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Summary: An excellent book for Home baked bread recipes.
Review: I first found this book at our Public library after making a couple of recipes from it (Challah, Bagels, and Angel Biscuits) I knew that I had to own it. His recipes are easy to follow and he covers the various ingredients and their differences QUITE WELL. We especially like the sweet rolls, and Jewish rye recipes. And he has almost all the recipes in 3 formats. 1. The Average baker size. 2. The Food processor size / instructions. 3. The Bread Mixer size / Instructions. (MixMaster 300 Watt with HUGE Bowl.) Had to have it, could not find it in town, FOUND it at "Amazon.com".
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Summary: A must-have baking book!
Review: I love to bake, and this cookbook has wonderful, easy to use recipes. I get many compliments when I make the pizza and the challah. I also have Bernard Clayton's bread cookbook, but Greenstein makes bread-baking so simple and fun! The recipes are very detailed so there's no way that one could make a mistake. If you love to bake breads, you have to put this cookbook on your shelf.
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Summary: best baking book ever
Review: I was a professinal baker for close to 15 years and started by apprenticing on a 19th century coal-fired oven in Newark, NJ. This book has all of the trade secrets and techniques that are usually passed down through families and guarded by professionals. Family bakeries are a dying business and this book will do well to carry on the recipes and make them available to anyone who wants them (and who doesn't have access to anything other than a megamart bakery). BUY THIS BOOK and study it well... It includes scaled down versions of actual commercial recipes and techniques. I used it as a reference in my shop as well! Rob Schwartzberg
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Summary: were you've been all my life?
Review: I'm from Germany and i've been here for 25 years and I realy missed my german bread ,untill I found this book about 7 years ago. I was so thrilled to finally make my own bread. I bake about every two weaks enough to last till next time .I pre slice it and then freeze it .I allmost never buy bread from the store . I thank God for this find . my book is pretty worn out now so I'm buying another one
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Summary: My bread-making bible
Review: I've been making bread for more than 30 years. This book has taught me more about the art than any I used before it. The recipes are excellent (although, be advised, there is a misprint in the Buttermilk Bread recipe--use the proportions set forth in the "bread machine" version, because the standard one doesn't give the right amount of buttermilk), and the advice is absolutely stellar. My breads always tasted just fine--it's hard to make a bad home-made bread--but it took this book to actually make them look professional. Great gift for anybody who cooks, even if they've been breadmakers for years. Susan O'Neill
Author, Don't Mean Nothing: Short Stories of Viet Nam
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Summary: The next best thing to having a master baker in your kitchen
Review: I've had this book for over 8 years and simply put, this is the one bread book all bakers should have in their homes.
There are other books on bread and they certainly have their places, but this is the one you'll come back to time and time again. The well laid-out organization, the amazing variety of bread recipes, the fairly easy-to-follow recipes, and the short but insightful introduction & suggestions preceding each bread recipe all serve to make this a solid book for home baking. But what puts this book above the rest are two things:
1). Each recipe is specifically tailored (retailored) to work well in the home kitchen.
2). The "baker's secret" tips added and highlighted in particular recipes make the difference between a good bread and an outstanding one. Perhaps this isn't a perfect book (ring-bound and laminated, please) and for those who may care, it doesn't cover cakes and the like; however, the baker knows his craft intimately well and laid it all out. The delicious results are a testament to that.
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Summary: Secrets of a Jewish Baker
Review: There are a number of excellent bread books but, for me, this one has it all. The instructions are clear, concise and the recipes have been well-tested. So far I have tried: Challah, Pizza, Sour Rye Bread, Corn Bread (absolutely delicious), Black and Whites (better than from the bakery), Wine Loaf, Bagels, French Bread, Sourdough French Bread (a family favorite) and am about to try Pumpernickel. I have had perfect results every time. Whenever I am looking for a new recipe, this is the book I reach for and if I have a similar recipe in another book, I gravitate to these recipes instead. There a "reading" baking books and "baking" baking books. This is a "baking" baking book and an excellent one at that.
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