George Greenstein was a third-generation professional baker who owned and ran a Jewish bakery, The Cheesecake King, on Long Island for twenty years. There he baked his favorites, like Jewish rye, cheese, and cinnamon raisin breads--much to the delight of his wife, children, and grandchildren. He passed away in 2012. This is his second book.
"Lucky for us, A Jewish Baker's Pastry Secrets are no longer
secret. The recipes and techniques are classic and crisply
instructional; the stories and comments are touching and softly
personal. Any doubt that food is indeed love will be dispelled at
the first turn of the cover."
--Mollie Katzen, author of The Moosewood Cookbook
It is sad that George Greenstein is no longer with us, but if there is any way in which an
inspired baker should be remembered it is through making available some of his best work. This book and his Secrets of a Jewish Baker form an invaluable repository of a deeply admired baking tradition--personal, authentic, and totally usable."
--Nach Waxman, founding partner of Kitchen Arts & Letters
"I am thrilled that George's second book, A Jewish Baker's
Pastry Secrets, is filled with the sweet pastries and cakes
that didn't make it into the first book. George finished it before
he died, and the headnotes bring back his kind voice and good
humor, while his always meticulously detailed directions and
revelatory 'secrets' ensure baking success."
--Arthur Schwartz, journalist, radio personality, and cookbook author There's a lot to love about this book, but one of the best parts is the attitude towards pastries and breads; they are meant to be shared, and making them is both a joy and an art.
--Lisa Spangenberg, Huffington Post and Sleeping Hedgehog