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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World by George Greenstein

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Notes about this book

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Notes about Recipes in this book

  • Cheese bread

    • Joyceeong on March 17, 2017

      I made this as a Cheese Swirl Bread, the variation given in the book. Bread turns out wonderful, with golden crust and soft crumbs. Makes such a delicious sandwich bread, with slices of ham, fried eggs and lettuce green, and spread with some of our favourite sauce ; mustard, cheesy mayo and chilli sauce. I use the stand mixer to mix the dough and made only one loaf, the perfect size for my small family.

  • Semolina bread

    • Joyceeong on March 17, 2017

      Lovely bread! Crisp crust with soft crumbs. Used the stand mixer to mix the dough and scaled the recipe down to make only one loaf. Turns out quite a large loaf! Great as a club sandwich, with grilled chicken. Yummy!

  • Peach muffins with streusel topping

    • twoyolks on September 05, 2015

      The muffins don't have a lot of structure so they were hard to remove in one piece. The muffin texture was also a bit odd. Finally, there really wasn't much peach flavor so the peaches were a bit of a waste.

  • Rich blueberry muffins

    • jaelsne on May 26, 2012

      Everyone loved these muffins. The recipe made eighteen muffins in my older, standard sized muffin tins. They were delicious--as the author said, they were on the sweeter side.

  • Zucchini bread

    • jaelsne on June 21, 2015

      We love this bread. The recipe is not hard. It can make three loaves, which is a real timesaver. The bread is not very sweet and has a perfect crumb. Definitely a winner!

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  • ISBN 10 1580088449
  • ISBN 13 9781580088442
  • Linked ISBNs
  • Published Jun 30 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

For more than 20 years, George Greenstein owned and operated a Jewish bakery in Long Island. In this highly acclaimed cookbook, he reveals the unwritten tips that were passed down in his family through three generations of bakers. With a broad selection of basic breads, authentic New York-style staples, and ethnic favorites, Secrets of a Jewish Baker covers everything bakers need know to ensure a successful loaf every time.
  • The highly accessible classic baking book that includes 140 failsafe recipes for yeasted and quick breads, revised with 12 new recipes for breads like whole-grain challah and pretzels.
  • Winner of the 1994 James Beard award for Best Baking and Dessert Cookbook.
  • Features 12 programs for a morning of baking--strategic directions to bake a family's bread for a week, turning out five different breads in as few as two hours.
  • Each bread has separate instructions for mixing by hand, food processor, and stand mixer.


  • Challah
  • Sour Rye Bread
  • Bagels
  • French Onion Bread
  • Foccacia
  • Nine-Grain Bread
  • Bavarian Pumpernickel Bread
  • Sourdough Olive Bread
  • Bialys
  • Rich Cranberry Walnut Muffins
  • Orange Pecan Bread
  • Naan

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