A Jewish Baker's Pastry Secrets by George Greenstein with Elaine Greenstein, Julia Greenstein and Issace Bleicher

The cover of this recipe book made my mouth water!  Mmm! Was the thought that ran through my mind.  I have to get this book was the other thought.  I was not disappointed.  This recipe book was started by George and finished by his daughters are a loving tribute to the man who remarkable recipes grace these pages.  

This book really does have Baker’s secrets such as how to thaw chilled dough quickly without ruining the texture and how to make pastry dough thinner and wider without breaking it, etc.  These “secrets” along with the well- organized sections for various types of pastry was a hit for me.  There are also sections on correct tools to use for specific types of pastry cooking and descriptions of ingredients and why one kind works best in a certain type of pastry over another.  The recipes also come with “variation” instructions.  For example if you’re favoring apple over blueberries the recipe will tell you how to change that part of the recipe and still have a delicious finished product.  Or the variation could be from different countries how an item is made such as Belgium or French method for Puff Pastry.  The only thing that detracted from the beauty of this book was the lack of photographs of finished pastries inside the book.

I received this book free from the publishers and was not required to write a positive review.