Bagels, Schmears, and a Nice Piece of Fish

(Hardback)

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Description

Bagel lovers rejoice! This thorough-yet-accessible cookbook demystifies bagel-making with just 5 base ingredients and straightforward techniques for making the dough, shaping the bagels, proofing, boiling, baking, storing, and more. Recipes include two dozen variations on the New York bagel, with classic and innovative flavours ranging from Sesame to Blueberry and Hatch Chile Jack, as well as homemade spreads, schmears, pickles, and other deli favourites, like home-smoked Nova and Smoked Whitefish Salad, for maximum grazing. Home bakers of all levels will delight in these reliable recipes and share them as a hostess, housewarming, or Yom Kippur gift. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods.

Reviews

"An information-packed delight. This is a book to give as a housewarming gift, treasure in one's kitchen where it will quickly become flour and lox stained, and to make sure is in every library collection." --Library Journal, starred review

"Cathy Barrow shares the ins and outs of perfecting any deli brunch at home."--Salon

"Delivering the goods with intriguing sidebars and undeniable expertise, award-winning cookbook author Barrow envelops 50-plus recipes with stories to remember, techniques to master, and food photographs that home cooks can attempt to emulate in real life."--Booklist, starred review

"This is the bagel book we didn't know we needed, a must-have for bagel and cooking enthusiasts everywhere, especially outside of major cities where good bagels are hard to find." --The Forward

"To quote Seinfeld, Barrow's classic New York bagels are real, and they're spectacular. [...] Barrow's helpful guidance, flexibility, and humor combine to make this a kvell-inducing joy."--Publishers Weekly

"16 bagel (and bagel-adjacent) recipes [...] form the foundation of this, Barrow's fourth cookbook. They are buttressed by many eminently useful tips and generous guidance: This is a book with a two-page section dedicated to the (very important) matter of getting the seeds to stick."--Eater

Author Bio

Cathy Barrow is an award-winning author and cook. She has written three cookbooks,Mrs. Wheelbarrow's Practical Pantry,Pie Squared, andWhen Pies Fly.Cathy won an IACP award for best single subject cookbook for Mrs. Wheelbarrow's Practical Pantryand was nominated for a James Beard Award in the Baking category for Pie Squared. She writes a monthly food column for the Washington PostFood section, and has been published by the New York Times, Serious Eats, Food52, NPR, and National Geographic.