|Inside the Jewish Bakery|
Recipes and Memories from the Golden Age of Jewish Baking
By Stanley Ginsberg and Norman Berg
Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Small, family–run bakeries that once lay at the heart of American Jewish communities have fallen victim to the demise of old–school bakers, shifting demographics and corporate food processors. More than a collection of recipes, INSIDE THE JEWISH BAKERY chronicles the history and traditions – as well as the distinctive baked goods – of Ashkenazi Jewry in Eastern Europe and America. The authors present a cultural edible history sharing recipes and stories, with a powerful sense of life, time, memories and insights.
The recipes themselves are based on the professional formulas used by America's Jewish bakers during the “golden age of baking,” the early to mid twentieth century. Heirloom recipes are scaled and interpreted for home bakers, including classic specialties such as dense black, traditional corn and deli rye, challah, bagels, bialys, onion rolls, pletsl and salt sticks. And then there are the pastries, like Russian coffee cake, honey cake, black and whites, marble cake, mandelbroyt, marbled wonder cake, linzer cookies and more. Also included is a special chapter on Passover baking. INSIDE THE JEWISH BAKERY allows the reader a nostalgic glance inside a fast disappearing, cherished tradition. Winner of the IACP's 2012 Jane Grigson Award for "distinguished scholarship in the quality of its research and presentation."
About the Authors:
Norman Berg, a Bronx native, spent over 25 years as a professional baker, and during that time was able to amass more than 1,000 recipes for breads, cakes and pastries of every imaginable variety.
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