Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home (Hardcover)
A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home.
Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time.
Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You'll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad.
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.
BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it's not about the water! It's about just five ingredients and straightforward technique.
AWARD-WINNING AUTHOR: Cathy Barrow is an award-winning cookbook author. She's been recognized by IACP and the James Beard Foundation for her work on Mrs. Wheelbarrow's Practical Pantry and Pie Squared, respectively.
• Home bakers and cooks who love bagels
• Bread enthusiasts looking for a new project
• New Yorkers who live elsewhere and want to make a classic NY bagel at home
About the Author
Cathy Barrow is an award-winning author and home cook. She has written four cookbooks: Bagels, Schmears, and a Nice Piece of Fish; Mrs. Wheelbarrow's Practical Pantry; Pie Squared; and When Pies Fly. Cathy won an IACP award for best single subject cookbook for Mrs. Wheelbarrow's Practical Pantry and was nominated for a James Beard Award in the Baking category for Pie Squared. She has been published by the New York Times, The Washington Post, Serious Eats, FOOD52, The Local Palate, Garden & Gun, Southern Living, NPR, and National Geographic.
“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
“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
"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