Cookbook Review: A Jewish Baker's Pastry Secrets

Monday, August 10, 2015


http://www.amazon.com/gp/product/1607746735/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1607746735&linkCode=as2&tag=beysweandsav-20&linkId=ABBT5O7MGK4IDVH2">A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=beysweandsav-20&l=as2&o=1&a=1607746735" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />


A Jewish Baker’s Pastry Secrets is a wonderful book from James Beard award-winning baker George Greenstein.  The book teaches you everything you need to know about making bundt, babka, strudel, gugelhopf and Portuguese sweet bread, stollen and Polish Kolacz, puff pastry, Charlotte dough, and Danish pastries with more than 200 variations of classic pastries.  It also has two chapters on basic techniques and recipe and equipment, tools, and ingredients.  My only gripe is the lack of pictures in the this book.  The only picture that you’ll get is the one on the cover.  I would definitely be more interested in trying out the recipes if I know what my end product would look like.  I would recommend flipping through the book at your local bookstore before committing to it.  A Jewish Baker’s Pastry Secrets has a lot of good recipes and tips if you can get past the lack of pictures.
   
*I received this book to review complementary of the publisher

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