What could be more typical of Ashkenazic Jewish food culture than the bagel? But bagels are only part of the story, for the Jewish baking repertoire is filled with rolls of every imaginable kind, from crisp, airy kaiser rolls and chewy bialys to sweet and fragrant onion pockets. Discover them all in Inside the Jewish Bakery: Bagels, Rolls & Bialys.
About the Authors
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 and his wife, Sylvia, currently live in Southern California.
Norman Berg, a Bronx native, graduated from the baking program at New York City’s Food and Maritime Trades High School and spent the next twenty-five 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. Norm and his wife, Janet, still live in the Bronx.