Inside the Jewish Bakery: Passover Baking

by Stanley Ginsberg, Norman Berg

Overview

Tired of the same old vacuum-packed macaroons and crumbly, tasteless store-bought Passover cakes and cookies? Although most Jewish bakeries closed for Passover, the few that stayed open offered leaven-free treats, such as almond macaroons, nut slices and mirror cookies, that are all but impossible to find today. With the recipes in Inside the Jewish Bakery: Passover Baking, your seders will never be the same!

Product Details

BN ID:	2940151191548
Publisher:	Camino Books, Incorporated
Publication date:	03/01/2012
Sold by:	Barnes & Noble
Format:	eBook
File size:	8 MB

About the Author

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.