inside the jewish bakery

April 4, 2012 - 9:05pm

joyfulbaker

Inside the Jewish Bakery wins International Association of Culinary Professional 2012 Jane Grigson Award.

Just heard this wonderful news. The IACP award, which is discretionary, is given to "a book that exemplifies Jane Grigson’s extraordinary ability to put food in a wider cultural context, using diligent but not pedantic scholarship. Jane Grigson, a cookbook author from the United Kingdom, was a prose stylist of high degree. The book should exhibit distinguished scholarship in the quality of its research and presentation."

Hearty congratulations to you, Stan and Norm, for this well-deserved honor!

Joy

Inside The Jewish Bakery

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I just received my book today and was delighted to find that it had been autographed by Mr. Ginsberg. Thank you.

I just want to share a memory.

I grew up in Cleveland Heights during the fifties. I remember as many as five Jewish Bakeries on Coventry Road during that period. All had wonderful breads, cakes, and pastries. The rye's were varied and delicious, but my favorite was at Newmarks. I hope to capture some of the flavors of my childhood with the aid of this book.

ITJB Week 14: Loaf Babka (3/10/12 - 3/17/12) -- last week of Semester One baking!

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Challenges

Babka rocks.

I will eat it always, now that I have eaten it once.

This recipe is particularly good. I can say this with certainty, having tried no others and not feeling the need to, since this recipe hits all of my "happy pastry dance" buttons perfectly.

This is also the last week of Semester One of the challenge. I'll be posting Semester Two within (hopefully) a week to ten days, but Semester Two won't start until early to mid-April.

Thank you all for your fantastic baking efforts so far -- and enjoy this one!

ITJB Week 13: Bialys (3/3/12 - 3/10/12)

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Challenges

I have to admit, I didn't know a bagel from a bialy until I got this book. But when I did I saw immense possiblities -- a bagel with the schmear baked in? How awesome is that?

This week lets us flex our bialy prowess (or, as in my case lately, pretend to flex it -- one snag after another has kept me from baking for what seems like eternity!) and allows access to something that I can't find anywhere in this town, at least -- a filled, delicious bialy.

ITJB Named Finalist for About.com's 2012 Best Jewish Cookbook - Please vote!!!

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Books

Great news! Just learned that Inside the Jewish Bakery has been named a finalist for About.com's Eastern European Food Best Jewish Cookbook. Please cast your vote for Inside the Jewish Bakery! Voting runs until March 21st. Click here to vote.

ITJB Week 12: Sweet Egg Dough (for buns), 2/25/12 - 3/3/12 (or thereabouts)

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Challenges

I think buns have got to be one of the most wonderful things you can do with a bit of dough, and I like them all ways -- sweet, savory, steamed, fried, baked, grilled -- love 'em. They're like the ultimate and original fast food, portable and delicious.

ITJB Week 11: Black and White Cookies (2/11/12 - 2/18/12)

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Challenges

I have to admit to never even having heard of Black and White cookies until my copy of ITJB came in the mail -- and they look delightful! I'm planning on making these in a heart shape for Valentine's day, and suspect that they will woo my kids and husband well. As always, I'm enjoying everyone's stories and pictures, and look forward to this set, too!

Bay Area ITJB Presentation/Demo Feb 19th

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General

On Sunday, Feb. 19th I'm going to be at Shomrei Torah, in Santa Rosa CA. (http://www.shomreitorah.org/), talking about Jewish baking, ITJB, and demonstrating bagel-making and challah braiding plus other topics of interest. If you're in the neighborhood, stop by and say hello. There are gonna be *lots* of samples from the book.

Stan Ginsberg
www.nybakers.com

ITJB Week 9: Sour Cream Coffee Cake (2/4/12 - 2/11/12)

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Challenges

You know what I love about coffee cake? It's not special-occasion cake. It's "coffee cake," which means it's "any time of the day or night and for any purpose except possibly a wedding" cake. Which makes it an excellent type of food, the all-purpose workhouse of happy snacking. Add sour cream and you get tender, light, delightfully most -- so I'm really looking forward to this one.

Hopefully it will also have enough yumminess to launch me out of the Onion Rolls orbit I've been in for two weeks (Two weeks! I've been making Onion Rolls for two weeks, they were that good!)

ITJB Week 9: Mandelbroyt (p. 241) -- 1/28/12 - 2/4/12

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Challenges

Cookie Monster is a well-loved friend in this house, and so I'm looking forward to making this one. I'm especially intrigued by the idea of making loaves of the cookies, then cutting them when cool -- this isn't a cookie technique common in my family of origin, though I realize it's pretty common elsewhere.

As always, I'm interested in seeing what everyone else comes up with, too!

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

inside the jewish bakery

Inside the Jewish Bakery wins International Association of Culinary Professional 2012 Jane Grigson Award.

Inside The Jewish Bakery

ITJB Week 14: Loaf Babka (3/10/12 - 3/17/12) -- last week of Semester One baking!

ITJB Week 13: Bialys (3/3/12 - 3/10/12)

ITJB Named Finalist for About.com's 2012 Best Jewish Cookbook - Please vote!!!

ITJB Week 12: Sweet Egg Dough (for buns), 2/25/12 - 3/3/12 (or thereabouts)

ITJB Week 11: Black and White Cookies (2/11/12 - 2/18/12)

Bay Area ITJB Presentation/Demo Feb 19th

ITJB Week 9: Sour Cream Coffee Cake (2/4/12 - 2/11/12)

ITJB Week 9: Mandelbroyt (p. 241) -- 1/28/12 - 2/4/12

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