Breaking Breads av Raquel Pelzel, Uri Scheft

399,-

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<DIV><B>Named one of the Best Cookbooks of the Year by <I>Food & Wine</I>, <I>The Boston Globe</I>, <I>The Los Angeles Times</I>, <I>The New York Times</I>, <I>The San Francisco Chronicle</I>, <I>USA Today</I>, <I>The Washington Post</I>, and more<BR/> </B><BR/> 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 <I>Breaking Breads</I>, 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 c