Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads
Greenstein, now retired, owned and ran a bakery on Long Island that produced all sorts of baked goods, from Italian Foccacia to Portuguese Corn Bread as well as Challah, Sour Rye, and other Jewish breads. He begins with a good introduction--including some invaluable Baker's Secrets--to the art of bread baking, followed by dozens of recipes for breads, rolls, and muffins; most of these include three sets of instructions, for making the recipe using a food processor, an electric mixer, or simply by hand. Although less comprehensive than Joe Ortiz's authoritative The Village Baker ( LJ 12/92), Greenstein's book is somewhat more approachable. Recommended for most collections.Copyright 1993 Reed Business Information, Inc.