Inside the Jewish Bakery
Recipes and Memories from the Golden Age of Jewish Baking
Author: Stanley Ginsberg and Norman Berg
336 pages, Dust-jacketed hardcover, 150 recipes, 100 step-by-step preparation photos, plus three 8-page color sections featuring 48 four color photographs, Index, 8 x 9 1/8
ISBN: 978-1-933822-23-5 $24.95
Pub Date: October 15th, 2011
Published by: Camino Books
Distributed by: Available at bookstores, libraries, amazon.com and elsewhere online.
Inside The Jewish Bakery received the prestigious IACP Jane Grigson Award. The Jane Grigson Award is an award issued by the International Association of Culinary Professionals (IACP). It honors distinguished scholarship and depth of research in cookbooks and is named in honor of the British cookery writer Jane Grigson.
It as also first runner-up as the Favorite Jewish Cookbook - Fresh & Easy Kosher Cooking in the 2012 About.com Readers' Choice Awards. It came down to two books that were neck and neck for the entire voting period.
When was the last time you had an authentic, chewy bagel and not one of the bread doughnuts they sell today? Or an onion-fragrant bialy? Or a thick slice of corn rye? Or a piece of Russian coffee cake?
If you're like most people, it was longer ago than you can remember. Fact is, traditional Eastern European Jewish baking, along with the culture in which it evolved, is on its way to extinction. Younger generations of American Jews have become increasingly assimilated into mainstream society, abandoning traditional foodways in the process, while mass-market suburban hyperstores have all but overwhelmed the small, family-owned bakeries that once dotted urban Jewish neighborhoods.
More than a collection of recipes, Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking chronicles the history and traditions--as well as the distinctive baked goods--of the Ashkenazic Jews of Eastern Europe and America. Drawing on sources as diverse as the Talmud, Sholom Aleichem and the yizkor books that memorialize communities destroyed in the Holocaust, the authors have crafted an engaging "edible history" that endows their recipes with a powerful sense of time and place.
This 336-page page book includes more than 150 recipes and nearly 100 step-by-step preparation photos, plus three eight-page color sections featuring 48 mouth-watering color photographs. The recipes are based on the professional formulas used by American Jewish bakers during their "Golden Age," adapted and tested for home kitchens and bakers of all skill levels.