A book of American bakery classics in the Eastern European tradition and the follow-up to the author's James Beard Award-winning Secrets of a Jewish Baker.

• The only book devoted to the subject of traditional Jewish cakes and pastries by an acknowledged master and gifted chronicler of the art.

George Greenstein has a gift for teaching home bakers to think, work, and bake like pros. In The Jewish Baker's Pastry Secrets, he spins master dough recipes for bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry and Danish into more than 200 recipes and variations for pastries (Napoleons), coffee cakes, sweet buns (Cinnamon Babka, Sticky Buns), and miniature pastries (Triple Chocolate Rugelach). A basics chapter with 40 recipes for icing glazes, fillings, and more; step-by-step line illustrations of tricky techniques; and versions of many of the master doughs scaled for professionals, round out a comprehensive set of building blocks for both home and professional pastry bakers.