A Jewish Baker’s Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More is a book about that was started by George Greenstein, who actually passed away in 2012, before the book was even finished or published. His daughters, Elaine and Julia, gathered up all of the draft material and recipes that he had been writing and were able to finish out the book. The book starts off with the essential equipment, tools, and ingredients that are important in Jewish baking. Then moving on to the techniques and recipes.
This book has a beautiful, mouth watering picture on the cover of the book. The pages inside the book are non-glossy and there is not a single picture of any of the recipes. However, looking at the recipes, I’m still just as anxious to try many of them. the Almond Sticks on p. 164-165 in the Charlotte Dough chapter, as well as the Bear Claw on p. 168-169. The Streusel Cake from the Bundt Chapter (p. 48-49) sounds delightful. I’ve never cooked Babka before, but since there is an entire chapter dedicated to those, I’m going to have to try one of them out for sure.
I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.