Monday, December 7, 2015

Maybe I Got A Little Too Excited

A Jewish Baker's Pastry Secrets

George Greenstein, Elaine Greenstein, Julia Greenstein, and Issac Bleicher

George Greenstein has 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 40 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.

     I was really excited to get this cookbook. I love pastries of all sorts, and particularly ones from eastern europe. This book combines jewish pastries with eastern european ones to make a party for your tongue. The book opens with Rugelach and goes upward from there. 

     Each recipe is accompanied by a small story. This story drags you in and sits you at their kitchen table. It is very hard not to imagine sitting in a warm delicious smelling kitchen with everyone chatting around you. It brings their home to yours. The recipes are all very easy to understand and of course delicious. 

I received a copy of this book from the publisher in exchange for my honest review. 

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