Breaking Breads

Breaking Breads

A New World of Israeli Baking

eBook - 2016
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Israeli baking encompasses the influences of so many regions-Morocco, Yemen, Germany, and Georgia, to name a few-and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta-and provides his creative twists on them as well, showing how bakers can do the same at home-and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft's Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern-, Eastern European-, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.
Publisher: [United States] : Artisan : Made available through hoopla, 2016
Characteristics: 1 online resource
Additional Contributors: Pelzel, Raquel - Author
hoopla digital
ISBN: 9781579657284
1579657281

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sinbad64
Feb 15, 2017

These are interesting recipes. But they are also dizzying. Another title might have been, "The Beginner's Guide to Baroque Baking." The steps one has to go through to facilitate many of the recipes are mind-boggling. The convoluted folding, chilling, waiting, rolling, more folding---lots of folding--gives the reader a slightly neurotic sense of inadequacy, and the feeling that there must be a simpler way, especially for the home baker. One almost gets the feeling the author is subliminally telling you: "You think this is easy? Guess again. Now you know why I charge $8.00 a loaf." The Babka looks great , then you find that to make it look and bake really well, you need a special thin paper baking pan you need to purchase online. You can use other pans, but the implication is it will sink and look depressing. The illustrations are adequate and well done. This book is perfect for the excessively patient, finicky baker who likes to satisfy his/her origami needs while making what must be delicious baked products.

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