Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More.
by George Greenstein
by George Greenstein
He starts off with the ingredients and equipment, going into details about what bakers should look for in different flours and fats. He is all about quality when it comes to food, and while we can't all afford cocoa powder imported from Holland or Hungarian fruit butter, he provides realistic tips as well. He also covers the baker's equipment, including anything and everything you could need, from parchment paper to the ideal setting for your refrigerator.