Secrets of a Jewish Baker
Recipes for 125 Breads from Around the World
Overview
From the publisher
For more than 20 years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions — focaccia and Irish soda bread, Bavarian pumpernickel and naan — including many from his own culture, such as Jewish corn bread, challah, and bagels.
Copyright © 2007 Ten Speed Press
All Books | |
- 5 Spices, 50 Dishes
- A Baker’s Odyssey
- A Cook’s Journey
- A Geography of Oysters
- A Great American Cook
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Stew or a Story
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s Food
- American Pie
- American Regional Cookery
- An Edge in the Kitchen
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anthony Bourdain’s Les Halles Cookbook
- Appetite for Profit
- Apple Pie
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- As Fresh As It Gets
- At Large and At Small
- Authentic Mexican
- Backyard Poultry Raising
- Baking
- Baking in America
- Baking with Agave Nectar
- Balancing Flavors East & West
- Banana
- Barbecue Nation
- Barefoot Contessa Family Style
- Barefoot Contessa Parties!
- Beard on Bread
- Beard on Food
- Bento Box in the Heartland
- Best Food Writing 2008
- Beyond the Great Wall
- Bistro Cooking
- Bittersweet
- Blithe Tomato
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bon Appétit, Y’all
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Bubby’s Homemade Pies
- CakeLove
- Caprial Cooks for Friends
- Caprial’s Desserts
- Catalan Cuisine
- Celebration Breads
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Desserts
- Chez Panisse Fruit
- China Moon Cookbook
- Chocolate & Zucchini
- Classic Home Desserts
- Classic Indian Cooking
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook With Jamie
- Cooking
- Cooking from the Heart
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cookwise
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Curry Cuisine
- Deep Economy
- Delights and Prejudices
- Demolition Desserts
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet For a Small Planet
- Dinner at Your Door
- Dirt
- Discover Chocolate
- Don’t Try This At Home
- Eat Here
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating in the Dark
- Edible Estates
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Extreme Barbecue
- Farewell, My Subaru
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Fast Food My Way
- Fast Food Nation
- Feast
- Feeding Baby
- Fields of Plenty
- Fish Forever
- Fish Grilled & Smoked
- Fondue
- Food
- Food and Booze
- Food Fight
- Food Not Lawns
- Food Politics
- Food, Inc.
- Foods of the Americas
- French Farmhouse Cookbook
- Fresh Food Fast
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Gluten-Free Girl
- Good Calories, Bad Calories
- Good Tempered Food
- Good Things
- Grill Every Day
- Grub
- Guns, Germs, and Steel
- Heat
- Heirlooms
- Hey Mr. Green
- Hip Kosher
- Hip Sips
- History in a Glass
- Home Cooking
- Hometown Appetites
- How I Learned To Cook
- How to Bake
- How to Cook Everything
- How to Cook Everything Vegetarian
- How to Cook Meat
- How to Pick a Peach
- Hungry Planet
- I Like Food, Food Tastes Good
- In Defense of Food
- Indulge
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Food
- James Beard’s American Cookery
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Julie and Julia
- Keep Chickens!
- Keeping It Simple
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Larousse Gastronomique
- Laura Werlin’s Cheese Essentials
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Local Flavors
- Lulu’s Provençal Table
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Margaritas, Mojitos, and More
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Grill
- Mediterranean Grains and Greens
- Mexico One Plate at a Time
- Mollie Katzen’s Sunlight Café
- Moosewood Restaurant Low-Fat Favorites
- Mostly Mediterranean
- Mostly True
- My Kitchen Wars
- My Life in France
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New World Provence
- Nigella Bites
- Not Your Mother’s Slow Cooker Cookbook
- Nourishing Traditions
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Man’s Meat
- Oranges
- Oregon’s Cuisine of the Rain
- Organic, Inc.
- Outstanding in the Field
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Pike Place Public Market Seafood Cookbook
- Plenty
- Preserving Food Without Freezing or Canning
- Pure Dessert
- Real Food
- Real Thai
- Rebar
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Roast Chicken and Other Stories
- Roasting
- Rosalind Creasy’s Recipes from the Garden
- Safe Food
- Salmon
- Salt
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Sharing the Harvest
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Organic
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- Something From the Oven
- Southern Belly
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Swim Against the Current
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Tender at the Bone
- The $64 Tomato
- The 150 Best American Recipes
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The Art of Eating
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Commonplace
- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
- The Big Book of Barbecue Sides
- The Big Book of Vegetarian
- The Body Toxic
- The Book of Jewish Food
- The Botanist and the Vintner
- The Botany of Desire
- The Bread Baker’s Apprentice
- The Bread Bible
- The Breakaway Cook
- The Breakfast Book
- The Cast Iron Skillet Cookbook
- The Children’s Jewish Holiday Kitchen
- The Compassionate Carnivore
- The Compleat I Hate To Cook Book
- The Complete Book of Sushi
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Flexitarian Table
- The Food and Cooking of Russia
- The Food of Italy
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The Garden-Fresh Vegetable Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Improvisational Cook
- The Italian Country Table
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kitchen Diaries
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Man Who Ate Everything
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New American Plate Cookbook
- The New Book of Middle Eastern Food
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Whole Grains Cookbook
- The North African Kitchen
- The Omnivore’s Dilemma
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Perfect Scoop
- The Physiology of Taste
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Meat Book
- The Scavenger’s Guide to Haute Cuisine
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Story of Corn
- The Story of Tea
- The Sushi Economy
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tenth Muse
- The Thrill of the Grill
- The Tummy Trilogy
- The United States of Arugula
- The Vegetable Dishes I Can’t Live Without
- The Warmest Room in the House
- The Way We Eat
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Totally Vegetarian
- Tuna
- Unplugged Kitchen
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Wake Up and Smell the Planet
- Walden
- Washoku
- What Einstein Told His Cook 2: The Sequel
- What to Eat
- Where Our Food Comes From
- Whole Grains Every Day, Every Way
- Wild Fermentation
- Wild Rice Cooking
- Wine Across America
- Wrestling with Gravy
- Yummy Potatoes
| | A day of food and food talkExclusive to Portland-area readersJoin us October 4 for a day of conversation about food careers. |
| Most Popular Articles | |
|---|---|
| Editor’s Choice | |
|---|---|
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
Copyright © 2006–2008 Culinate, Inc. All rights reserved. r4189
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers Copyright © 2006–2008 Culinate, Inc. All rights reserved. r4189
There are no comments on this item
Add a comment