Pastry secrets of a NY baking legend

I suppose the title gives much of it away and should have clued me in that this book of recipes just might be over my head but I love baking so wanted to give it a try.  This volume is an education.  From baker's tools and secrets (very helpful and not all that well-known) to ingredient information and explanations to the history and preparation of the recipes, you will learn more about baking strudel, stollen, danishes, puff pastry, sweet breads and other delicious treats than you have ever known. 

The author(s) [whether it be Mr Greenstein or his children who published this volume in his memory) provides a number of variations you can mix and match with each basic dough for you to try and I very much enjoyed the personal touch he gave to each recipe, much of which was the family history.  Each recipe is clearly written and well explained and the only thing missing, in my opinion, are photos to tempt the baker.  The paper is just so-so for a cookbook.  It is very much a matte finish that will not take splatters or drops.   For the most part, ingredients are found in every basic pantry with a few exceptions so no need to run to the grocery and purchase an item that you may never use again.

I don't think this will be your every Saturday morning pastry book, at least not for me.  However, with the holidays approaching, the Cinnamon Buns, Cheese Strudel, Pastry Pillows with Berries 'n Cream, or Bear Claws would make a wonderful Thanksgiving or Christmas morning treat.  I think that they are all recipes that I, as an average baker, with some time and attention to the directions can easily master.

I did receive this book free from the publisher in exchange for an honest review.  I was in no way obligated to write a positive one.