Jewish Bakers Take an Artisanal Approach to Bread
When Stanley Ginsberg first envisioned writing a cookbook about rye bread, his thoughts turned to the things he grew up eating as a Jewish kid in post-WWII Brooklyn: pumpernickel, kornbroyt (New York corn rye), and caraway-flecked delicatessen rye. Writers, after all, are routinely advised to “write what you know.” And as a born and bred New Yorker whose previous cookbook was essentially a love song to the breads, cookies, and cakes found in the Jewish bakeries of his youth, Ginsberg knew from rye bread—or so he thought.
“I was in search of the breads that my parents and grandparents ate in Europe,” he told me recently. “That was the wedge that opened the door.”
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