The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anybody heard of "Inside the Jewish Bakery"?

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GSnyde's picture
GSnyde

Anybody heard of "Inside the Jewish Bakery"?

A book arrived today, called "Inside the Jewish Bakery".  Anybody heard of it?  Looks pretty good.

Just kidding.  Thanks for the quick delivery, Stan.  I can't wait to bake about 20 or 30 of these recipes!

Mazel tov to Norm and Stan...at long last.

Glenn

Elagins's picture
Elagins

one favor I'd ask of you and everyone who sees the book: please write an HONEST review on amazon.com ... I'd like to see if guerilla marketing really works!

Stan

proth5's picture
proth5

about some sort of book coming out.

Actually, I've ordered a copy.  Hope it is waiting for me when I get home :>)

Pat

arlo's picture
arlo

Was hoping to find it in my mailbox today, but I suppose I'll have to wait another day!

Great work again Stan and Norm!

loydb's picture
loydb

I also am expecting mine to show up any day now. Any. Day. Now. Fortunately, I got a copy of Reinhart's American Pie yesterday to tied me over.

thomaschacon's picture
thomaschacon (not verified)

I went on a cookbook selling binge a couple months ago, ridding myself of about 200 cookbooks.

One that I refuse to sell is American Pie.

Those of you waiting for your copy of ITJB might note that domestic mailings were media mail. In selling my cookbook collection (all shipped by media mail), I noticed that some books I sold were delivered 4-6 days after shipping while others took 14-21+ days. There was no reason I could determine why some took so much longer than others. That's just the nature of media mail. It's certainly not 1st class mail, so if you're expecting a media mail package shipped Sunday to arrive in days, you might set you expectations back some (i.e. like the end of October or early November). 

Elagins's picture
Elagins

the reason delivery times vary so much is because media mail gets put in whenever and wherever there's room after all the other mail is packed for shipping. so depending on volume of mail and distance, a book can show up a day or two after it's been mailed, or, as thomas notes, a week or two.  USPS' official service standard is 2 to 8 days.

Stan

loydb's picture
loydb

I'm pretty sure when I pre-ordered, the expected date was around the 25th, so I'm not actually thinking it's *late*. I'm just anxious :)

 

GSnyde's picture
GSnyde

I think my first try at ITJB's formulas will be an almond thing, but I can't decide between the bear claws and the almond buns.

Then I'll have to try the babka and the deli rye and the double knot rolls and a challah or two, and then....

This'll be fun!

Glenn

Elagins's picture
Elagins

I promise you, Glenn, they'll knock your yarmulke off!!! and they're easy ....

belfiore's picture
belfiore

...AND it's beautiful! Thank you for the autograph Stan...you'll probably have to go knead some bread to work out the kinks from holding the pen!

As for me, it's a darn good thing I'm riding the 100 mike bike MS to San Diego this weekend because I'll be baking the next weekend! So in good faith I'm paying it forward by burning my calories in advance!

Slainte,

Toni

Mini Oven's picture
Mini Oven

my post person is being more watched than ever!  I can't help myself!  I can't wait!  I know it will take longer to get to Europe...    I'm off to make some rainbow cookies with purple, yellow and green for my own trick-o-treaters.   The old test threads brought back lots of good smells and memories!  

Think the postman comes twice?

Mini Oven's picture
Mini Oven

 One happy Linzer Cookie baker!  

(pp. 220-221   photo p. 248.  On the page after the rainbow cookies... how funny!  :)

thomaschacon's picture
thomaschacon (not verified)

...by ordering the very non-kosher The Sausage Book. (Their other book on food preservation, Preserved, is too good to pass up too!)

Jewish breads and pork sausuages.

I'm going to Hell, most likely already have a room reserved in Dante's 3rd circle (hopefully with a view!) :D

EvaB's picture
EvaB

but I ordered it from a local book shop to promote local business. So it may be awhile yet until they get it, but Stan can expect an honest review of the book.

My first project is going to be the Jewish rye, I want to see if its similar to the Winnipeg Rye that we used to get years ago, most delicious and sadly missed bread.

 

DeeElle's picture
DeeElle

Ordered my copy last evening as a birthday gift to myself, and I'm so excited! Thanks so much Norm, and Stan and everyone for all their hard work!

Best of luck,

DeeElle

 

Stuart Borken's picture
Stuart Borken

The book is beautiful!  The cover and the pictures are wonderful and evocative of a past era.  

The rye bread will be my first attempt at trying a recipe from the book.

It came on Oct. 21, the same day that Amazon sent me an e-mail telling me it would be arriving around the 28th!

 

EvaB's picture
EvaB

bookstore its here, am going today to pick it up! Whoo hoo!!!

Stuart Borken's picture
Stuart Borken

Oh My G-d!  It will take 2 weeks to be ready to make this classic.  Nobody ever said it would be easy, but, two weeks!  I guess, that in order to make this New York Deli Style Rye Bread, you have to follow the recipe of one of the New York deli's bakers who is sharing the recipe with us.  It is NOT a throw together recipe in a couple hours.  The culture take days, the sour takes days, the entire process takes a lot of time, days.  I never thought all this time and effort went into those fantastic breads....I guess it did.  Once you have the sour ready it will ready for ever, if you feed it, and then putting together the dough is simpler task each time and not so time consuming.  You have to read it to understand.

In my city, Minneapolis, in the state of Minnesota, there is a wonderful bakery called, "Turtle Bakery".  I went to high school with the originator of the bakery, Pam Sherman.  I visited her one day and asked about the name.  She told me that she used a sour starter for her breads that she made from organic grape skins and the starter was very slow to raise the breads, as slow as a turtle....therefore the name.  Using grape skins is an old way of making a starter.

dmsnyder's picture
dmsnyder

I am very excited!

I was planning on making the double knotted rolls tomorrow anyway. I'm also going to see if I can sell my live-in coffee cake baker on trying something.

David

Stuart Borken's picture
Stuart Borken

Write a comment on how the double knotted rolls turned out.

Stu B.

PMcCool's picture
PMcCool

Thank you, Stan and Norm!  And all of you TFLers who tested, tasted and photographed!  I wish my schedule would have permitted me to participate then.  I will certainly be a participant now that I have the book!

Paul

EvaB's picture
EvaB

I picked mine up in town yesterday, after a phone call to late the day before to make it in before the store closed! And then after DH went to work, I sat for 5 hours reading every word. Will probably re-read it at least twice and feel like I have had at least a small encounter with the Jewish community then and now.

@ David copies? plural, early Gift shopping?

@Paul, what a book, and look forward to your trials of all the goodies in it. I know you will be trying out the breads now you are home and with a kitchen and oven you know.

@Stan and Norm, fabulous recipes, good directions (important for me as I am a written word learner) and the research was tremendous. The pictures were perfect, and I just can't wait to get organized and get going. First up after some other baking, (have to try out some filled sandwiches for DH's lunchs at work) I am going to start the sour for the Deli Rye, and then try out some of the other goodies, can't make up my mind between, cakes or cookies, but it will come to me!