Read Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking by Stanley Ginsberg Norman Berg Online

inside-the-jewish-bakery-recipes-and-memories-from-the-golden-age-of-jewish-baking

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 hisMore 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....

Title : Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking
Author :
Rating :
ISBN : 9781933822235
Format Type : Hardcover
Number of Pages : 302 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking Reviews

  • ClarkIsaacs
    2019-03-22 01:40

    Sights, smells, and sounds from the interior of a Jewish Bakery bring nostalgia to those Jews who lived in bygone eras. “Inside the Jewish Bakery” by Stanley Ginsberg and Norman Berg evoke longing for tastes and textures not duplicated by the large commercial bakeries that have evolved into today’s supermarkets.Bakers who grew up with the traditional framework of the Jewish bakery came from cities where there had been large populations who would practice their ethnic living with bread and pastries, which were central to their way of life. Friday nights traditionally celebrated with Challah, a specialty bread that was blessed with a prayer to God thanking him for the bringing of bread from the earth. This bread is purchased on Friday and brought into the home as a treasured part of the Sabbath meal. Full color photographs display throughout the book the culinary delights with mouth-watering perfection. Perusing the pages, you not only find recipes, which tantalize your taste buds, but additional black and white photos show you how to make some of the unusual twists and braids which are a hallmark in the designs. An interesting feature is that this is not just a cookbook. “Inside the Jewish Bakery” is a historical reference book that gives inside tips many bakers use in the preparation of their baked goods. Did you ever consider what the bakery does with stale bread? Or cakes that never sold? Authors Ginsberg and Berg came up with a caveat for bakers! They never waste. Stale breads mixed into the batches of new bread. Old cakes turn into crumbs used to bind together loose fruits in pies or fillers in other baked goods! Historically traced roots to Europe in the 1400’s describe how many of the recipes were developed at that time and how they have survived with modifications because of modern technology.One outstanding feature of “Inside the Jewish Bakery” is that all of the recipes are for use in our modern kitchens with the knowledge they shall taste as good as they look. You do not have to be a master chef to create gastronomical delights for your family when you follow these proven methods. Each step of the baking process either has a picture or has specific details of how to do it. Some of the recipes are for specialty items, which you cannot find in the supermarkets today. Bubka, pletsl, and various kinds of strudel can no longer grace your palate. However, recipes and instructions with pictures, allow the neophyte to bring them forth for all to enjoy.This book is recommended not just for those of the Jewish faith, but also for everyone who enjoys fine bakery products. This is a five star book!

  • Sandra Lassiter
    2019-03-16 06:53

    Bread is one of my biggest weaknesses. Other than a cheese shop, a bakery can draw me in quicker than anything. I love baking my own bread and filling the house with the wonderful smells and then sitting down to the amazing flavors. I expected this book to be right up my alley. Make no mistake; there are some great recipes in this book. I was very disappointed with the number of errors. I actually received the second edition, so I expected the errors to be fixed. There's only half a dozen or so on the errata page, but those were noted to be mistakes in the first edition so I was really surprised that ALL the mistakes weren't corrected for the second edition. I also had to laugh out loud at the recipe for Bakery Challah which calls for 7 1/2 egg yolks. Really?! I've never seen a recipe call for you to split an egg yolk before! This book is filled with wonderful recipes that call you in and cry out to be made. I can imagine that this would be a jewel for someone who grew up in New York or somewhere with Jewish bakeries and now has moved away and can't get all the lovely baked goods they grew up with. I hear people talk about the different breads, rolls or pastries that were their favorites, and chances are they're in this book! I just have to caution you to print out the errata page for any corrections first.I received a copy of this book from Camino Books for my honest review. All thoughts and opinions are my own.

  • Wisconsin Alumni
    2019-03-22 09:37

    Stanley Ginsberg PhD’74CoauthorFrom the coauthor:Winner of the IACP’s 2012 Jane Grigson Award for “distinguished scholarship in the quality of its research and presentation.”Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Younger generations of American Jews are becoming increasingly assimilated into mainstream society. Small, family-run Jewish bakeries that once lay at the heart of their communities have fallen victim to the demise of the old-school bakers, shifting demographics and the economic firepower of diversified 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 Ashkenazic Jewry in Eastern Europe and America. Drawing on sources as diverse as the Talmud, the short stories of 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.