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

Stanley Ginsberg and Norman Berg
Camino Books (2011)
ISBN 9781933822235
Reviewed by Irene Watson for Reader Views (12/11)

 

I was thrilled to receive “Inside the Jewish Bakery” because, to me, Jewish baking is some of the best flavored and most down to earth I know of.  It was difficult for me to choose the three recipes I would test for the purpose of the review. But, first of all I spent several hours reading the stories in the beginning of the book and learning more about Jewish cooking.  I was enamored by the number of challah recipes and the various ways to make the loaf; it certainly is an art of its own.

Finally, for the first test I chose the “Sweet and Rich Challah.”  The end result was sweet and rich, just like the title says.  Unlike any other bread recipe, it does take time to make but very well worth it.

For the second recipe I made “Blitz Open Pockets.”  Using puff pastry (recipe included), I made two fillings; one with dried apricots and the other one being custard.  The steps were easy to follow and make scrumptious pasties.  Combined with a cup of freshly brewed coffee it was hard not to have more than one of each.

The third recipe I tested was “Honey Balls (Tayglech).”  Oh my, they were SO good. Gooey, sticky, and heavy with syrup, these little pastries were to die for.  I specifically liked the rum flavoring and toasted hazelnuts in the cookie itself but when you coat them with syrup flavored with cloves you have the most delicious combination - messy to make, messy to eat, but so worth it.

Perusing the rest of “Inside the Jewish Bakery,” I see other recipes I will be making. Looking at the lovely colored photographs of the end product also encourages me to try the recipes pictured.
 
Two thumbs up!

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