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

Stanley Ginsberg (Author)
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Product Description

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, 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.

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

Customer Reviews

Average Customer Review (57 customer reviews)

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Inside The Jewish Bakery-Fantastic!, October 24, 2011

By E. Hanner 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

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.

A Beautifully Written Book - Some Corrections Needed, November 17, 2011

By G. Hicks 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

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.

Highly Recommend, October 20, 2011

By M. Dittrich 'onenewbird' 4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars

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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