Inside the Jewish Bakery: Cookies

In the bakeries, cookies were both a kid’s delight and a sweet nibble that could elevate a cup of coffee or tea into a feast for the senses. Inside the Jewish Bakery: Cookies takes you on a tour of those cookie-laden display cases, with recipes and techniques that span traditional favorites like rugelach and hamentashen to spectacular treats like rainbow cookies, florentines and giant black and white cookies.

About the Authors

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.