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

Recognized as one of the year's top cookbooks by acclaimed sources such as Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more, "Breaking Breads" delves into the rich tapestry of Israeli baking.

Uri Scheft, a master baker renowned for his creations at Breads Bakery in New York City and Lehamim Bakery in Tel Aviv, artfully fuses culinary influences from diverse regions, including Morocco, Yemen, Germany, and Georgia. His Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach emerge from the ovens to eager crowds at all hours. Within the pages of this book, Scheft seamlessly combines his Scandinavian heritage, European pastry expertise, and his homes in Israel and New York City to present a delectable array of sweet and savory baking recipes, spanning beloved European, Israeli, and Middle Eastern favorites.

In "Breaking Breads," Scheft reimagines classics like challah, babka, and ciabatta, infusing them with his inventive twists while empowering home bakers to do the same. Additionally, he introduces his unique take on Middle Eastern daily breads, including kubaneh and jachnun. The book features meticulously detailed instructions and illuminating photographs, ensuring that everyone can recreate Scheft's delectable treats, such as Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among a multitude of other recipes. With a foundation of essential dough recipes and a wealth of offerings influenced by Israel, the Middle East, Eastern Europe, Scandinavia, and the Mediterranean, "Breaking Breads" truly stands as a global baking compendium.