File Size: 2186 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
Word Wise: Enabled
Lending: Not Enabled
Enhanced Typesetting: Not Enabled
Best Sellers Rank: #110,022 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #5 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Kosher #34 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread #47 in Books > Cookbooks, Food & Wine > Special Diet > Kosher
The point of "Secrets of a Jewish Baker" is not just to provide you with recipes, but rather to help you create professional-quality loaves in your own kitchens. If you find you have difficulty making a truly light and airy loaf of bread, a whole-grain loaf that's tasty as well as nutritious, or a crusty loaf like your favorite baker's, you won't have any trouble with these tasks by the time you've made a few recipes from this book.The book opens with wonderful notes on basic materials you'll need (as well as optional ones), ingredients, special bakers' techniques, handy tricks and tips to make things easier on yourself, and even a trouble-shooting section to help you figure out what might have gone wrong with a loaf of bread and how to fix it. Usually such sections teach me nothing new; here I definitely learned things.As for the recipes, they come out nothing short of stunning. The cheese bread disappeared so fast you'd think it had been a figment of our imaginations. Most surprisingly for me, the cracked wheat bread and bran bread disappeared just as quickly-I think of bran as tasteless and unappealing, but these healthy breads were moist, tender, and delicious. The coffee cake made a yummy (if rather sinful) breakfast, as did the peach streusel muffins. The techniques for creating great crusts worked like magic, particularly on the Irish raisin bread, which was similarly delightful.The book includes a handful of morning "programs" of baking that interleave instructions for several recipes at once, enabling you to easily make a week's worth of bread in one morning. This worked beautifully for us.
I still remember the first time I saw someone make bread. I had spent the night at Nana's and woke up in the morning to find her in the kitchen putting loaves of homemade bread into the oven. The was a big bowl full of puffy dough on the little shelf behind the stove. Quick as a wink, she turned that into my then-favorite thing in all of the world: her Kuchen. Three kinds - streusel, apple and peach! I was about three I think. I started turning out my own bread around the age of 10, simple things mostly - cornbread from the 4H recipe, Moravian Sugar Cake (such fun to poke the holes and fill them with brown sugar) and the Cranberry Bread for Thanksgiving - and I've been baking bread ever since. There is no easier & faster way to trim your grocery bill than to make your own bread.Along the way I've also been collecting cookbooks - I now own something on the order of 400 or so, many going back 100 years or so. Quite some few of those are collections of bread recipes from names you know like James Beard and Peter Reinhart and people you've never heard of. Most of them line the walls in my living room and kitchen. Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World is my latest addition and in an instant it has won my heart. Certainly it would have a prominent place in my All Time Favorite Cookbooks list - probably in the Top Five. And if I could own just one bread book, this would have to be the one!Some while back Peter Reinhart taught me to bake bagels (finally!
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