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Breaking Breads

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A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka

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.


Review Quotes


“From babka to breadsticks, Breaking Breads is a definitive guide.”
—Food & Wine, The Best Cookbooks for 2016

“A delight to contemplate, offering up utterly creative and beautiful challahs, babkas, rugelach, burekas, and pita, with a small array of savory dips, salads, and condiments at the end. It’s baker porn.”
—The Boston Globe, The Season’s Best Cookbooks

“Uri Scheft’s new cookbook falls midway between two trends—Old World baking and Israeli cuisine—and the results are deeply satisfying. . . . Scheft’s recipes are fairly simple for a baking book, without the torturously long instructions many traditional methods can include. And there are plenty of sidebars, with tips.”
—Los Angeles Times, Our Favorite Cookbooks of Fall 2016

“Stunning. . . . Scheft, the force behind Lehamim Bakery in Tel Aviv and Breads Bakery in New York, has contributed mightily to the canon of bread-focused books not only for his wizard use of Middle Eastern ingredients but also for helping to create such stunning process and technique photography.”
—The Washington Post, The Best Cookbooks of 2016

Hardbook - Number of pages: 352
Publication date: October 18, 2016


About Authors Uri Scheft & Raquel Pelzel

Uri Scheft is the creative force and co-owner of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Scheft also owns Tel Aviv's Lehamim Bakery, which has been in operation since 2001. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and now divides his time between Israel and the United States.

Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.


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