**Named one of the Best Cookbooks of the Year by Food & Wine, The
Boston Globe, The Los Angeles Times, The New York Times, The San
Francisco Chronicle, USA Today, The Washington Post, and more
**
Israeli baking encompasses the influences of so many regions--Morocco,
Yemen, Germany, and Georgia, to name a few--and master baker Uri Scheft
seamlessly marries all of these in his incredible baked goods at his
Breads Bakery in New York City and Lehamim Bakery in Tel Aviv.
Nutella-filled babkas, potato and shakshuka focaccia, and chocolate
rugelach are pulled out of the ovens several times an hour for waiting
crowds. In Breaking Breads, Scheft takes the combined influences of
his Scandinavian heritage, his European pastry training, and his Israeli
and New York City homes to provide sweet and savory baking recipes that
cover European, Israeli, and Middle Eastern favorites. Scheft sheds new
light on classics like challah, babka, and ciabatta--and provides his
creative twists on them as well, showing how bakers can do the same at
home--and introduces his take on Middle Eastern daily breads like
kubaneh and jachnun. The instructions are detailed and the photos
explanatory so that anyone can make Scheft's Poppy Seed Hamantaschen,
Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several
key dough recipes and hundreds of Israeli-, Middle Eastern-, Eastern
European-, Scandinavian-, and Mediterranean-influenced recipes, this is
truly a global baking bible.
