9781607746737-1607746735-A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More

A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More

ISBN-13: 9781607746737
ISBN-10: 1607746735
Edition: Illustrated
Author: Greenstein, George, Greenstein, Elaine, Greenstein, Julia, Bleicher, Isaac
Publication date: 2015
Publisher: Ten Speed Press
Format: Hardcover 208 pages
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Book details

ISBN-13: 9781607746737
ISBN-10: 1607746735
Edition: Illustrated
Author: Greenstein, George, Greenstein, Elaine, Greenstein, Julia, Bleicher, Isaac
Publication date: 2015
Publisher: Ten Speed Press
Format: Hardcover 208 pages

Summary

Acknowledged authors Greenstein, George, Greenstein, Elaine, Greenstein, Julia, Bleicher, Isaac wrote A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More comprising 208 pages back in 2015. Textbook and eTextbook are published under ISBN 1607746735 and 9781607746737. Since then A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More textbook was available to sell back to BooksRun online for the top buyback price of $ 4.04 or rent at the marketplace.

Description

This follow-up to the author's James Beard award-winning Secrets of a Jewish Baker is 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.
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