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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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More than a collection of recipes, Inside the Jewish Bakery chronicles the history and traditions as well as the distinctive baked goods of Ashkenazic Jewry in 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.
Here, home bakers of all skill levels will learn to recreate the authentically Jewish breads, pastries, cookies and cakes that once filled the shelves of neighborhood bakeries. The recipes themselves are based on the professional formulas used by America's Jewish bakers during their Golden Age, adapted and tested for home kitchens.
In the chapter on rye bread, the authors present a range of recipes that span its history, from the dense black ryes of Eastern Europe and the traditional corn and deli ryes to today's lighter, less intensely flavored breads. They show us the many faces of challah as it evolved through the centuries and recount the roots and Americanization of bagels and bialys as well as recipes for a host of all-but-forgotten favorites like onion rolls, pletsl and salt sticks. And they evoke life in the traditional bakeries of decades past.
In the chapters on pastries, cakes and cookies, you'll find recipes for sweet treats that have all but disappeared from America's baking repertoire noshes like Russian coffee cake, honey cake made with rye flour, mandelbroyt, marbled wonder cake and black and white cookies that made Sunday mornings and festive occasions so memorable. A special chapter on Passover baking provides recipes for a host of leaven-free desserts to grace the Seder table.
Inside the Jewish Bakery takes you inside a fast-disappearing tradition. It is a book that is timeless in its appeal and is required reading for anyone interested in Ashkenazic Jewish history, culture and baking.
About the Author
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.
Top Customer Reviews
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?
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.
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.
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.
Most Recent Customer Reviews
I was born in Brooklyn and raised in New Jersey, and boy does this cookbook take me back! I made the Challah rolls and my daughter asked me if I had bought them. Read morePublished 3 months ago by Hungry Reader
Loved the history interwoven with the recipes. I've tried some of the breads and they were excellent and easy to make.Published 6 months ago by Bread Baker Annie
A bit of history, a good bit of baking. Memories of a past era. I remember many of these goods from years past, although these recipes use a lot of butter, which I do not remember... Read morePublished 9 months ago by Michelle Romig
have tried a few recipes and they do not turn out. The recipes from cooks illustrated or cake bible are much better.Published 9 months ago by harrynyc
My first copy got water damaged!! I really enjoy this book and refer to it often!!Published 15 months ago by Lloyd D Marks
This cookbook really filled a void in the cookbook market. I have tried recipes from many other bakery cookbooks, but they did not taste like the recipes from the kosher bakeries. Read morePublished 17 months ago by ruth3ch
I bought this book for only one recipe which was not in other book. I'm looking forward to baking it.Published 19 months ago by Gordon Quan
I got the book from the library and now am purchasing it. Good recommendation for all cook books. The "How To" illustrations are among the best I have ever seen in a cook... Read morePublished 23 months ago by Stuart M. Katz