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Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking Hardcover – October 15, 2011


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Product Details

  • Hardcover: 344 pages
  • Publisher: Camino Books, Inc.; 1st edition (October 15, 2011)
  • Language: English
  • ISBN-10: 1933822236
  • ISBN-13: 978-1933822235
  • Product Dimensions: 9.3 x 8.2 x 1.1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #256,029 in Books (See Top 100 in Books)

Editorial Reviews

Review

Suitable for those at any level of baking skill hungry for the real deal and prepared to exert some effort. At the same time, this is a fascinating historical and cultural narrative of Ashkenazi Jewish life in Europe and America--scholarly, deeply personal, and highly readable. - Library Journal.

Thank goodness for the appearance of what can only be called a seminal book.... At first glance, it appears to be simply a collection of recipes from a bygone era.... But, in fact, it is so much more.... Inside The Jewish Bakery is a must have and a splendid addition to your cookbook library. - Daphna Rabinovitch, The Canadian Jewish News

"With old-world recipes for everything from Russian coffee cake to New York Water Bagels, new book brings life to the 'Golden Age of Jewish Baking.' ... Ginsberg and Berg write with nostalgia, but also with joy in their ability to preserve traditions, recipes and memories." - Sandee Brawarsky, The Jewish Week 12/13/11.

If you buy only one cookbook this year, it must be Inside the Jewish Bakery. The authors, who both grew up in New York City's outer boroughs after World War II, have put together a riveting collection of memories and recipes.- Ethel Hofman, The Jewish Exponent (Philadelphia), 12/1/11

Berg and Ginsberg's particular blend of personal experience, history and practical baking science sets [Inside the Jewish Bakery] apart. For old-time New Yorkers, it reads like a personal diary, long since forgotten in an attic somewhere. Leah Koenig, The Jewish Daily Forward.

Suitable for those at any level of baking skill hungry for the real deal and prepared to exert some effort. At the same time, this is a fascinating historical and cultural narrative of Ashkenazi Jewish life in Europe and America--scholarly, deeply personal, and highly readable. - Library Journal.

Thank goodness for the appearance of what can only be called a seminal book.... At first glance, it appears to be simply a collection of recipes from a bygone era.... But, in fact, it is so much more.... Inside The Jewish Bakery is a must have and a splendid addition to your cookbook library. - Daphna Rabinovitch, The Canadian Jewish News

"With old-world recipes for everything from Russian coffee cake to New York Water Bagels, new book brings life to the 'Golden Age of Jewish Baking.' ... Ginsberg and Berg write with nostalgia, but also with joy in their ability to preserve traditions, recipes and memories." - Sandee Brawarsky, The Jewish Week 12/13/11.

<span> If you buy only one cookbook this year, it must be Inside the Jewish Bakery. The authors, who both grew up in New York City's outer boroughs after World War II, have put together a riveting collection of memories and recipes.- Ethel Hofman, The Jewish Exponent (Philadelphia), 12/1/11</span>

Berg and Ginsberg's particular blend of personal experience, history and practical baking science sets [Inside the Jewish Bakery] apart. For old-time New Yorkers, it reads like a personal diary, long since forgotten in an attic somewhere. Leah Koenig, The Jewish Daily Forward.

This is a book of enormous importance both as social history and for its traditional recipes. Stanley Ginsberg and Norman Berg have managed to artfully entwine bread and Jewish cultural identity like the very challah that has become its popular symbol. I learned many things I hadn t previously known and wanted to capture in my own loaves the tears I felt welling in my eyes as I was reminded, through their words, that bread is always more than just bread. --Peter Reinhart, author of The Bread Baker s --Hasia R. Diner, New York University

Inside the Jewish Bakery is your ticket to the sumptuous tastes, techniques and memories of baking that were and [now] are a luscious amalgamation of many centuries and many countries, united under the banner of Jewish cuisine, a diverse heritage that is as much about what is on the plate as all that preceded it. As Ginsberg and Berg write, There is a universality to baking that transcends time and space. This universality is delectably captured in this one special book. --Marcy Goldman, author of A Treasury of Jewish Holiday Baking

Not just a cookbook, Inside the Jewish Bakery will take readers on an intellectually satisfying and sensually gratifying journey, not only inside the Jewish bakery, but to the heart and soul of Ashkenazi Jewish life. Stanley Ginsberg and Norman Berg, in this beautifully written, genre defying work, offer a fine summary of the scholarly literature as a way to provide a context for this foray into an intimate part of Jewish life in Europe and America the bakery. --Hasia R. Diner, New York University

About the Author

Stanley Ginsberg, a native of Brooklyn, grew up in a close-knit neighborhood where generations lived side by side. He learned to cook and bake from his grandmother, who lived just upstairs in the same apartment building, and has continued cooking and baking ever since. He currently lives in Southern California.

Norman Berg, a Bronx native, has spent 25 years as a professional baker and general manager at several bakeries that became Bronx institutions, including Weber s, Enrico s, Yonkers Pastry and Greystone Bakery. He lived in the Bronx until his death in May, 2012.

More About the Authors

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Customer Reviews

I recently received my copy of this wonderful book.
E. Hanner
Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking I love to eat..don't we all?
Penny P. Weiss
I was one of the testers for the book and I loved all the recipes I tried.
M. Dittrich

Most Helpful Customer Reviews

29 of 29 people found the following review helpful By E. Hanner on October 24, 2011
Format: Hardcover
I recently received my copy of this wonderful book. I must say the recipes look great and the baked goods are to drool over. Last night I made the Onion Rolls and they were wonderful. This is a great collection of recipes and methods that are very hard to come by, written by a couple guys who know what they are talking about. For example, the instructions for making a Kaiser Roll are priceless.

The history and stories about the recent old days in the NY bakery scene are great reading.

I highly recommend this book to anyone who wants to be able to recreate the great old NY breads. Very well done.
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45 of 48 people found the following review helpful By M. Chilton on February 3, 2012
Format: Hardcover Verified Purchase
Before attempting anything in this cookbook -- print out the errata page from:
[...]

It's a good book but loaded with mistakes -- metric conversions weren't correct when I went to make the cheese filling for the cheese pockets. I'm not happy right now. I've never seen a cookbook with so many errors in one recipe.

There's a very large errata page on the web site, which is good and is updated. So I'm making sure that I go through the book and make the corrections.

I'm sitting here with cheese filling with too many eggs plus who knows what else was wrong. Not happy, not happy.

What ever happened to good old fashioned proofreaders?
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15 of 15 people found the following review helpful By G. Hicks on November 17, 2011
Format: Hardcover Verified Purchase
I found the book to be full of wonderful historical cultural data that makes interesting reading and the recipes are fabulous. That said, this first edition contains quite a few errors that could generate confusion and failure, especially for the neophyte baker, when attempting to prepare some of the recipes. I wouldn't let that discourage me from purchasing the book however. The authors have made corrections readily available through a link to their web site [...] so they can be printed and added as addendum to the actual book. My "4" rating is based on the printing error issues. Otherwise, a "5" would be well deserved for this wonderful book.
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15 of 16 people found the following review helpful By David J. Griffiths on November 3, 2011
Format: Hardcover
I was one of the many, world-wide test bakers Stanley and Norm recruited. It was a blast--not quite up there with my first kiss--but well worth the time and effort. I baked, and frowned, and reveled, and frustrated, and cheered and moaned throughout. I'm not Jewish. I'm only recently an "upscale baker": what, for heaven's sake is Kornbroyt?. I'm impatient (I don't always read the instructions carefully.); but I love learning, learning recipes, and histories, and cultures more. Stanley and Norm have delivered. They've staked their claim in this world intent on homogenizing all of us. They've done their best to preserve those things learned at their Jewish grandparent's knees.

Oh, and by-the-way, they've also documented scores of recipes, passed down from family and friends, adapted to today's baking practices, in ways that satisfy. If you like to scoop, fluff, and measure--like Grandma did--you'll be at home. If you've adopted weight for your measure, you'll be served; Baker's Math takes its stand.

This book belongs on your shelve; even more, it belongs on your counter, flour dusted, open to yet another adventure in baking.

l'chaim!
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11 of 11 people found the following review helpful By M. Dittrich on October 20, 2011
Format: Hardcover
I was one of the testers for the book and I loved all the recipes I tried. I couldn't wait to get my copy so I could try the other recipes that I didn't get to test. I am an enthusiastic amateur bread baker and am looking forward to trying all the different recipes for rye breads, challah, bagels, rolls, bialys and other breads. There are also some good cookie, pastry and cake recipes that I know my family will enjoy. I enjoyed reading about the history and culture as well. I highly recommend this book!
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8 of 8 people found the following review helpful By joyful on November 1, 2011
Format: Hardcover Verified Purchase
I got my copy less than a week ago, but it immediately drew me in, as this book is much more than a cookbook. It reveals true scholarship concerning the culinary history of Ashkenazic Jewish culture. Authors Stan Ginsberg and Norman Berg have done themselves proud. Don't get me wrong, this is also a remarkable collection of recipes, written in great detail. Even further, there are numerous stories of the baking life as experienced by co-author Norman Berg, a long-time baker from Queens, New York. This is a book of heart and soul. Even more, the book's web site has additional information, including unpublished chapters, which contain a wealth of information concerning ingredients and equipment used in baking. Clearly, this book, its organization, and its pre-publication information have been carefully crafted. This book is bound to become a classic.
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14 of 16 people found the following review helpful By Vicious Babushka on August 31, 2013
Format: Hardcover Verified Purchase
I am extremely disappointed with the contents of this book. I was expecting authentic recipes from the traditional Jewish bakeries, as promised in the title. Instead, virtually every recipe for sweet pastry dough contains BUTTER and POWDERED MILK, ingredients which are virtually never used in kosher baked good, except for specialty dairy items such as cheesecake or cheese-filled pastry.

General kosher baked goods must be pareve (that is, contain no meat or dairy ingredients) so that the customer may enjoy them with any meal. A baked good that contains powdered milk or butter in the dough but is not visibly dairy (such as cheese-filled or pizza) should not be sold at a kosher bakery because a customer might make a mistake and consume it with a meat meal. Powdered milk in HAMBURGER BUNS? No way.

Either the authors of this book are so ignorant they do not even know about the basic requirements of kosher baking, or they know but don't care, which is very insulting to those of us who observe kashrus.

I have a large collection of cookbooks, most of them are not kosher and for those recipes I automatically make substitutions where dairy or non-kosher ingredients are listed. However in a cookbook that promotes itself is being "from the Golden Age of Jewish Baking" I should not have to do that!

This book is being returned to Amazon for a refund. I give it two stars for the nice layout.
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