A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World

Book Description

A Blessing of Bread grew out of an interview that author Maggie Glezer conducted with a rabbi's wife about the symbolism of challah, that bakery staple deeply rooted in Jewish traditions. Captivated by the myriad meanings in every twist of the bread's braid, she spent years doing research and recipe testing. The result is this landmark guide to the amazing variety of Jewish breads found in communities all over the world, from Guatemala to Russia and everywhere in between.

In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and holiday loaves and an exploration of the rich symbolism of their hisory, the rituals governing their baking and eating, and the sacred texts and commentaries from which these rituals derive.

There are best-ever recipes for babka and honey cake, bagels, matzot, crackers, and everyday breads such as Jewish-deli rye. It is also loaded with totally unexpected breads that thrill, such as anise, almond, and sesame-studded Moroccan Purim bread; the spiced and leaf-wrapped Ehtiopian bereketei (whole wheat Sabbath bread); and the pitalike nooni honegi of the Bukharan Jews. Oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs delight and inspire, and stories of grandmothers and great-grandmothers that recall life as it once was complete this volume, the most in-depth and wide-ranging one ever published on the subject.

Customer Reviews:

Bread as a religious experience.......2007-06-15

Maggie Glezer's labor of love "A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around The World" is truly that: a blessing. Not just a survey of Ashkenazi, Sephardic, North African, and Near Eastern breadmaking traditions, she also sprinkles in family stories, folktales, Yiddish proverbs, and prayers, including a section on the mitzvah of challah.

In accordance with Jewish law, bread that is baked with 2 pounds 10 ounces or more of wheat, rye, barley, spelt or oats must be separated and blessed, with a portion of dough, the challah, to be burned as an offering to G-d. For observant bakers, Glezer has included two versions of most recipes, a regular one that yields 1-2 loaves and a recipe calling for five pounds of flour so that the dough may be separated and blessed (depending on which Talmudic authority you follow, the required amount for the separation / blessing of challah varies from 2 pounds 10 ounces to over 5 pounds).

In addition to providing the blessing for Challah, Glezer also includes the Hebrew Shabbat blessings of the washing of hands and Hamotzi (Blessing of Bread).

On to the recipes themselves: divided by region, there are numerous challahs, from the relatively plain Lithuanian Challah (no sugar or eggs) to Doris Koplin's Sweet Challah, liberally glazed with confectioner's sugar, maraschino cherries, raisins, and pecans. My first challah from this book was the Russian Challah, and I plan to try a new challah recipe each Shabbat until I find a new family favorite. For those of you who enjoy working with sourdough, nearly every recipe has a sourdough version available. Although I've yet to experiment with sourdough starters, I appreciated the versatility.

In addition to challah, there are also yeast breads like the Polish coffeecake Babka, an onion and poppyseed Purim ring, onion rounds, bagels, and Hungarian walnut and poppyseed pastries. From the Sephardic tradition, we have the Churek, Greek walnut and currant rolls, and the intriguing Pan de Calabaza (Pumpkin bread). North African recipes include whole wheat Sabbath Bereketei, the incredibly ornate Chubzeh, and Rarif (Egyptian Cheese Rolls). From the East, Persian and Iraqi flatbreads, pitas, several Yemenite recipes for pancakes and smoked preserved butter, Israeli matzoh, and Syrian and Iraqi pastries.

The preface also includes an incredibly detailed guide to braiding challah, from a simple single strand braid to a challenging nine-strand compound braid, along with folkloric shapes like little birds, braided wreaths, pinwheels, key challah, ladder challah for Shavuot, and hand challah.

Inspiring and incredibly thorough........2006-10-08

Wow, this woman has really taken the time to research and record everything you could want to know about Jewish baking. She takes baking to a whole new level. So far I have made one challah recipe two times, and it was absolutely fantastic. She details all sorts of different types of challot based on regions. I plan to make one that would have originated from my grandparent's region back in Eastern Europe. Who knows if they would have made this challah, but it's fun to feel the connection. The recipe for bagels is not for the faint of heart! My only criticism, and it is slight, is I wish she had a couple of recipes for some of the other baked goods. She has one honey cake recipe, but I would like 2 or 3 to choose from. But I am so glad this book is in my collection. Even if you don't bake a thing, you will find it inspiring!

Learning about the world from this book in your kitchen.......2006-03-22

Other reviewers have written in glowing terms about the results of using the recipes in "A Blessing of Bread:...," and while I agree with their conclusions, I feel obliged to comment on another aspect of the book that impresses me. I am impressed--make that amazed, at how Ms. Glezer has traced so many of her recipes' histories back to their origins. Reading her book is almost like getting an insider's view of Jewish kitchens around the world. Another thoughtful part of the book is the list of sources for unusual or hard-to-find ingredients used in many of the recipes. Such a list might not be particularly useful to readers in New York or Los Angeles, but for me, a resident of greater metropolitan Boise, it is a must-have if I want to actually make some of the more esoteric offerings of this great book. All I can say is "Thanks, Maggie Glezer!"

A Blessing of Bread has changed my life........2006-03-21

I use A Blessing of Bread every week when I bake challah, something I never did before I received this book. The instructions are clear and the recipes produce the most divine bread I've ever eaten. Family and friends rave about the bread I bake, and I know it's not because I have a special talent; I have this very special book that I adore using. In addition to wonderful recipes for breads from around the world, the book tells the stories of the people whose recipes fill the volume. History, tradition and a large cup of love accompany every page.

Excellent Bread Making Book.......2005-08-14

I really enjoy this book. I like the sourdough section in it. There's a comprehensive making a sourdough starter from scratch section along with 9 sourdough bread recipes.

Bread, Bread, Bread (Around the World Series)

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Outstanding culinary journey with the common theme of bread
We all enjoy the book (and the bread)!
Good, Good, Good
Great images for kids and adults
Excellent title for creating cultural awareness

Bread, Bread, Bread (Around the World Series)
Ann Morris
Manufacturer: HarperTrophy
ProductGroup: Book
Binding: Paperback

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ASIN: 0688122752
Release Date: 1993-05-21

Book Description

What kind of bread do you eat? A bagel? A tortilla? A baguette? All over the world, wherever there are human beings, someone is eating bread. Ann Morris's simple text and Ken Heyman's dazzling full-color photographs reveal for young readers how people eat -- and how people live -- the world over.

Customer Reviews:

Outstanding culinary journey with the common theme of bread.......2007-09-27

Wonderful photos of adults and children from around the world cooking, eating, selling, and otherwise enjoying bread, with minimal text.

We all enjoy the book (and the bread)!.......2006-07-14

Our whole family likes this book. My daughter is not yet two but she loves Ann Morris' entire series of books and likes to identify things in each photograph. We look at the photos and talk about different kinds of bread, different ways of eating, and what different things might taste like. The photos are obviously dated but I don't believe that alters the impact of what the author and photographer are trying to do. There is one photo in particular the the adults enjoy sniggering at (I'll let you guess which one!)

We have also started baking the different types of bread in the book together so she can jump right in to the content (what kid doesn't love to have her/his hands in dough?). As she grows, we'll continue to read these books, moving on from identifying simple items to talking about cultures, traditions, environments, geography, and etc. In the final pages of each Ann Morris book there are maps and descriptions of locations/actions for each page that allow readers and children to talk about where places are in relation to one another. I recommend these books for curious children starting at age 18 months and all the way up into the school years.

Good, Good, Good.......2006-03-22

This book like the others in the series is great. My 4 yr old & 14month old love both this book. The pictures are vivid, the text is simple...a perfect jump-off for an engaging conversation about the similarities we all share throughout the world.

Great images for kids and adults.......2004-12-07

We may all live in different places, speak different languages and end up having completely different life experiences, but many of us have a common food. My wife and I love this book as much as our children do. It is very simple, extremely genuine and makes me want to try all the world's bread.

Excellent title for creating cultural awareness.......2002-07-12

I agree with the other reviewers that the pictures are wonderful, and the text (though minimal) is good. My 3 YO son really likes this book, and as others have mentioned, it works on several levels. I can see us using this book for several years to come to emphasize the fact that different cultures around the world DO have lots of things in common. The only reason I did not give this book 5 stars was because the captions giving you more information about content of the pictures is all collected at the back of the book. So if you want to know whether the picture is from the Philippines or the US, for example, you have to keep flipping back and forth. It seems like there could have been a way to incorporate these endnotes into the text directly without destroying the effectiveness of the book as a charming elementary reader.

The Bialy Eaters: The Story of a Bread and a Lost World

Average customer rating:

A fun little history
Bialys, bialys, bialys!
Not By Bialies Alone
It's not about the roll
A lovely and unusual work of nonfiction.

The Bialy Eaters: The Story of a Bread and a Lost World
Mimi Sheraton
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover

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ASIN: 0767905024
Release Date: 2000-09-12

Amazon.com

As many of us know, bialys are chewy, onion-topped rolls, delicious with a cream-cheese schmeer. They originated in Bialystok, Poland, from which they--and the Jews who made and cherished them--have all but disappeared. In The Bialy Eaters, food writer Mimi Sheraton traces the history of this traditional treat and recounts her pursuit of it from Manhattan's Lower East Side (now bialy central) to Bialystok and elsewhere. Her book is principally a tale of the men and women, many pogrom and Holocaust victims, who have lived to recall the once plentiful kuchen. If the story lacks the thrust and imaginative life another writer might have given it, it is still a compelling blend of culinary investigation and poignant cultural evocation.

After carefully drying and wrapping exemplary bialys from Kossar's bakery in Manhattan to take with her as memory jogs, Sheraton heads first to Poland. She encounters no true bialy in Bialystok (a hamburger-roll-like bun is proffered in its name), nor does she find one in Israel, Paris, or Argentina. Look-sees in Miami Beach, Florida; Chicago; Scottsdale, Arizona; and Beverly Hills, California, are more encouraging, but also reveal underbaked and undersalted versions made--horror of horrors--with cinnamon sugar, raisins, and blueberries. Her investigation achieves moving resolution, however, in the person of Pesach Szsemunz, an ex-Bialystoker and bialy baker who survived Auschwitz, Dachau, and "other concentration camps" and now lives in Australia. "In 1941," he writes Sheraton, "the Nazis came to us, and since then there are no more Bialystoker kuchen, no more kuchen bakeries, and no more Bialystok Jews. [No other] Bialystoker," he adds, "can tell you more." Yet, as Sheraton reveals in her touching book, bialys do live on, delighting those who eat them--a tribute to endurance itself and the power of everyday life. --Arthur Boehm

Book Description

A famed food writer tells the poignant, personal story of her worldwide search for a Polish town's lost world and the daily bread that sustained it.

A passion for bialys, those chewy, crusty rolls with the toasted onion center, drew Mimi Sheraton to the Polish town of Bialystok to explore the history of this Jewish staple. Carefully wrapping, drying, and packing a dozen American bialys to ward off translation problems,
she set out from New York in search of the people who invented this marvelous bread. Instead, she found a place of utter desolation, where turn-of-the-century massacres, followed by the Holocaust, had reduced the number of Jewish residents from fifty thousand to five.

Sheraton became a woman with a mission, traveling to Israel, Paris, Austin, Chicago, Buenos Aires, and New York's Lower East Side to rescue the stories of the scattered Bialystokers. In a bittersweet mix of humor and pathos, she tells of their once-vibrant culture and iconic bread, reviving the exiled memories of those who escaped to the corners of the earth with only their recollections--and one very important recipe--to cherish.

Like Proust's madeleine-inspired reverie, The Bialy Eaters transports readers to a lost world through its bakers' most beloved, and humble, offering. A meaningful gift for any Jewish holiday, this tribute to the human spirit will also have as broad an appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest traditions.

"On a gray and rainy day in November 1992, I stood on Rynek Kosciuszko, the deserted town square of Bialystok, Poland, and was suddenly overcome by the same shadowy sense of loss that I had felt in the old Jewish quarters of Kazimierz in Cracow and Mikulov in Moravia. To anyone who knows their tragic history, these empty streets appear ominously haunting, especially in the somber twilight of a wet, gray afternoon. The damp air seems charged with echoes of silent voices and ghostly wings and the minor-key melodies of fiddlers on rooftops.

"As a slight chill went through me, I had vague intimations that I was at the beginning of an adventure. I could not guess, however, that what had started as a whimsical search would lead me along a more serious path that I was unable to forsake for seven years. Even now I am not sure my quest is over, nor that I want it to be.

"The story began with my passion for the squashy, crusty, onion-topped bread roll known as a bialy and eaten as an alternative to the bagel. Widely popular in New York City and, to a lesser extent, elsewhere in the

Download Description

The legendary food writer tells the poignant, personal story of her worldwide search for a Polish town's lost culture and the daily bread that sustained it.

A passion for bialys, those chewy crusty rolls with the toasted onion center, drew Mimi Sheraton to the Polish town of Bialystock to explore the history of this Jewish staple. Carefully wrapping, drying, and packing a dozen American bialys to ward off translation problems, she set off from New York in search of the people who invented this marvelous bread.

Instead, she found a place of utter desolation, where turn-of-the-century massacres, followed by the Holocaust, had reduced the number of Jewish residents there from fifty thousand to five.

Sheraton became a woman with a mission, traveling to Israel, Paris, Austin, Phoenix, Buenos Aires, and New York's Lower East Side to rescue the stories of the scattered Bialystokers. In a bittersweet mix of humor and pathos, she tells of their once vibrant culture and its cuisine, reviving the exiled memories of those who escaped to the corners of the earth with only their recollections, and one very important recipe, to cherish.

The Bialy Eaters transports readers to a lost world through its bakers' most beloved, and humble, offering. This tribute to the human spirit will also have as broad appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest traditions.

Customer Reviews:

A fun little history.......2007-01-10

We purchased this book because my daughter is doing a history project about bialys. This is a well-written book on a unique subject--a resource I certainly did not expect to find when we started searching for information. I enjoyed Sheraton's journey in search of the history of the bialy, as well as the "perfect" bialy.

Bialys, bialys, bialys!.......2005-02-05

There were a few things I really enjoyed about this book, as I found it both educational and enlightening when it discussed the various Jewish communities around the world, particularly in France and Argentina, as well as how completely devoid of Jews Bialystok has become. Her discussions about food and how they can trigger such powerful childhood memories were also insightful and thought provoking. However, the real jewels of this book were the conversations and letters with ex-Bialystokers, some of which could bring you to tears. Their memories of what once was bring home just how much was lost by the destruction of Jewish Eastern Europe by the Nazis and completed by the Communists, on a very personal, individual basis.

Now for the problems. As someone else mentioned, Sheraton did not visit any overseas locations until an expenses paid business trip provided her with the opportunity. I didn't find this so unusual, as traveling the world can be quite expensive. However, I found her not traveling to Australia since no one would pay for it to be more than a little strange, considering she was doing research for a book like this. However, it made for a better read in the end, as she spared us what I found were her often times tedious descriptions and asides of the places she visited and people she met. There were also paragraphs where she would be talking about one thing one minute, such as quoting one of her respondents and then abruptly change the subject, which oftentimes made for a jarring read. While her style of writing may work in magazine articles, it often failed to keep my attention and it was often marred by some awkward sentence structure, especially in her attempts at flowery prose.

Lastly, since the decision was made to include pictures in the book, I could have done with less description and more visuals, especially when it came to taking pictures of modern day Bialystok, as well as other cities and people she met and visited. And the pictures she did take, such as that of Bialys, were poorly taken, with no actual close-ups of the food itself, which there really should have been more of.

So while The Bialy Eaters may be an interesting and often educational personal exploration of a wonderful food (I'm particularly obsessed with Kossars' bialys) and a world that no longer exists, I expected so much more. But what is there is certainly worth reading, especially if you've ever eaten and loved a bialy.

Not By Bialies Alone.......2001-12-28

Mimi Sheraton's work about a special bread and the people who made it echoes her subject matter. The Bialy eaters is itself moist, crusty, sensual, and characterized by a depressed hole in its centers. The hole is not due to any shoddiness in Ms. Sheraton's craft; it is the loss of some 60,000 beautiful soles and their rich culture that is the underpainting of her fine portrait of a special bread.

Her doomed but dogged pilgrimage back to Bialystok, the source of the Bialy, is commendable for its integrity. Reading true, it involves a tale sadly too familiar for many of her readers, myself included. But it was her descriptions of bialies and pletzels, which I remember from my childhood in Baltimore, still warm from the baker's oven, that were the source of my lost night's sleep. I salivated and ruminated over the tastes and smells of my past. Sheraton shows shows how food is more than calories and carbs and taste and smell; it is also culture and history, art and, at its very best, a poetic expression of love. I can't wait to try the recipe.

It's not about the roll.......2001-11-10

Sheraton comes out with two statements that are on the surface contradictory: the best bialys (and the customs used to eat them) were from Bialystok, but the bialys she most enjoys are from the places she is most familiar (ie, Kossar's). For instance, even though every Bialystoker she encounters states that you absolutely do not split the roll open, she states that she still continues to do this because she finds it awkward not to. Fair enough. However, other variations of the bialy, such as the amount of onion used and the generosity of poppy seeds on top, she seems to feel are intolerable. And that's fine, too, because what she is really saying- and what just about everyone she interviews is saying- is that the bialy you love best is the bialy you grew up with. When all is said and done, it isn't about the specific recipe or food as much as it is about the past. The food you grew up with is one of the strongest links to your past. This is what Sheraton is really writing about; when the Bialystokers talk about how much they miss the bialy they grew up with and how inferior the modern versions are, what they are really mourning is the loss of the home they lived in. That the exact method of producing the bialy has been lost is just one more testament to the world that was destroyed in the Holocaust.

My mother went to visit my sister in New York recently, and I asked her to bring back some bialys. Surely the bialys in New York would be better than the bialys I eat here in Boston. Not even close. My bialy has definite merits over its New York counterpart (abundant onions and poppyseeds, huge and fat, not flat), but it wasn't simply that. My bialys are the ones I've grown accustomed to eating and remind me of the neighborhood I buy them in and the people I eat them with. I cannot imagine losing all of that, and every passage of this book that spoke about those losses brought tears to my eyes.

Read this book and fall in love with an old bread and a lost world.

A lovely and unusual work of nonfiction........2001-08-10

I grew up on Grand Street near Kossar's bialy bakery, and Ms. Sheraton comes close to making me taste those delicious breads once again. Her language is descriptive about food in much the same way that a good novelist makes you see something common differently through deft imagery. Unless you are a major nitpicker, you'll enjoy this gentle, respectful, and fun book. And if you haven't tasted a genuine bialy, on your next trip to NYC please do take a sidetrip to Grand and Essex and pick up a bag--onion, not garlic, for reasons the author addresses--fresh and warm out of the oven. In a world of mass-produced blandness, I can see why Ms. Sheraton wrote this book, seeking the secret behind something unique.

Bread And Stones: Leadership and the Struggle to Reform the United Nations World Food Program

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Bread And Stones: Leadership and the Struggle to Reform the United Nations World Food Program
James Ingram
Manufacturer: BookSurge Publishing
ProductGroup: Book
Binding: Paperback

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The Lords of Poverty: The Power, Prestige, and Corruption of the International Aid Business

ASIN: 141964470X
Release Date: 2006-11-17

Product Description

Bread and Stones is an account of successful United Nations reform by a former Executive Director of the World Food Programme. The WFP stands out as thoroughly professional and effective among the tangle of weak organizations that makes up the dysfunctional United Nations system. Based on the author's diaries, Bread and Stones give a unique 'insiders,'warts and all' look into the inner workings of the system. Though unusually candid about personalities, this memoir is factual and analytical. It has been written to record an important episode in UN history, to provide a lively case study of the obstacles to reform and to serve as valuable source material for all students of international organization. The strategies that can lead to successful reform are identified. Despite their criticisms governments give weak and inconsistent leadership. Strong, far sighted leadership by governments and agency heads is needed if the vested interests of both are to be overcome.

Skulls to the Living, Bread to the Dead: The Day of the Dead in Mexico and Beyond

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Skulls to the Living, Bread to the Dead: The Day of the Dead in Mexico and Beyond
Stanley H. Brandes
Manufacturer: Blackwell Publishing Limited
ProductGroup: Book
Binding: Paperback

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ASIN: 1405152486

Book Description

Each October, as the Day of the Dead draws near, Mexican markets overflow with decorated breads, fanciful paper cutouts, and whimsical toy skulls and skeletons. To honor deceased relatives, Mexicans decorate graves and erect home altars. Drawing on a rich array of historical and ethnographic evidence, this volume reveals the origin and changing character of this celebrated holiday. It explores the emergence of the Day of the Dead as a symbol of Mexican and Mexican-American national identity.Skulls to the Living, Bread to the Dead poses a serious challenge to the widespread stereotype of the morbid Mexican, unafraid of death, and obsessed with dying. In fact, the Day of the Dead, as shown here, is a powerful affirmation of life and creativity. Beautifully illustrated, this book is essential for anyone interested in Mexican culture, art, and folklore, as well as contemporary globalization and identity formation.

Country Breads of the World: Eighty-Eight of the World's Best Recipes for Baking Bread

Average customer rating:

The best multigrain bread book I own
One of the best books on country breads!
A Definite Must Have for Your Bread-baking Library
Excellent bedside bread book
10 star must own bread book

Country Breads of the World: Eighty-Eight of the World's Best Recipes for Baking Bread
Linda Collister , and Anthony Blake
Manufacturer: The Lyons Press
ProductGroup: Book
Binding: Hardcover

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ASIN: 1585741124

Book Description

A beautiful full-color guide to country bread making.

Customer Reviews:

The best multigrain bread book I own.......2007-05-15

This book inspired me to buy a grain mill and start pestering my local natural-foods store to carry whole grains. I baked good bread before, but freshly ground grain makes a huge difference. The profiles of the bakers here are fascinating, the pictures are enticing, and the recipes and techniques really work. Too bad the book seems to be out of print; I hope it is reprinted soon.

One of the best books on country breads!.......2007-05-12

This book contains great photos and great recipes! I am an artisan bread baker and this book comes off my shelf again and again. The recipes are all hearty country loaves from around the world. Its a great read with interesting profiles on bakeries - and breads from around the world. From New England USA to Germany to India. There is not a lot of extra info in this book, Linda gets right down to the stuff we want to know about - baking bread! Buy it - you won't be disappointed!

A Definite Must Have for Your Bread-baking Library.......2005-03-20

This is a beautiful book and contains a very eclectic mix of recipes. The directions are clear and concise, the pictures are beautiful and provide some visuals for those who like to see what things should look like. I do wish that Collister had provided a dry yeast alternative in some of the recipes that call for cake yeast, but that's not major enough to downgrade the book. Collister concentrates on English mills, but again that's not a big deal. I'd definitely recommend this book as a wonderful addition to your baking library.

Excellent bedside bread book.......2004-10-15

After having been initially inspired to bake bread by Jamie Oliver, I progressed to this book. I have spent many hours digesting the wealth of interest and information in "Country Breads", and have had many successes with the recipes, I have actually had many requests to bring bread to work. My only complaint with the book would be that it is a little England-centric. It goes on and on about the Shipton Mill and its flour, and some of this flour is specified in recipes. Shipton Mill is a little far away from Melbourne, Australia! My favourite recipes are: the rye "Pain de Reucht", the baguettes made from a 'poolish', and the San Francisco Sourdough. I would certainly recommend the book as it has taught me a great deal, although only as a third or fourth book purchase on bread baking, not as a 'Bread Bible'.

10 star must own bread book.......2002-12-06

I own and use a variety of cookbooks almost daily since we have eclectic international tastes. And baking bread is something I do the old fashioned way a few times per week. There is nothing as sumptuous as the smell of bread baking or the taste of a warm piece of bread slathered in real butter. And the heartier the better. None of the light as air no substance white bread for me.

And this book is a bread bakers delight and a big book packed with luscious photos as well as step by step directions for breads from dozens of countries. They even have glutten free bread recipes.

Some of my favorites are the Sunflower seed and olive bread on page 20, mixed grain sunflower loaf on page 19,Huron or whole wheat berry bread on page 27, rye bread with dry fruit on page 43, the various rye breads, stout and oat bread, and the green tea bread. And I really love the Lincolnshire recipes from England and of course Lusesekatts from Sweden which we will be savoring this week during celebration of St Lucia.

Book Description

This study is a historical overview of humble individuals who wished for independence from an oppressive government but had more immediate individual and familial concerns. These immigrants wanted not only a better material life but also a strong moral community and achieved their goals through the church, lay organizations, and Polish parochial schools.

But their children were influenced by their own needs and desires and the attractions of larger society. Not much has been written about the children of immigrants in Polonia during this period. William J. Galush explores their impact on both national and local levels and compares the education, work, and home environments of these two generations along with the evolution of their individual identities.

A World of Breads a Most Complete Guide to the Making and Baking of Good Breads, in Six Hundred Recipes From the World Over

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A World of Breads a Most Complete Guide to the Making and Baking of Good Breads, in Six Hundred Recipes From the World Over

Manufacturer: david white company
ProductGroup: Book
Binding: Hardcover
ASIN: B000H70O5C

An Existing Better World: Notes On The Bread And Puppet Theater

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An Existing Better World: Notes On The Bread And Puppet Theater
George Dennison
Manufacturer: Autonomedia
ProductGroup: Book
Binding: Paperback

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Rehearsing With Gods: Photographs and Essays on the Bread & Puppet Theater

ASIN: 1570270724

Book Description

Editors Geoffrey Gardner and Taylor Stoehr present the late author's intimate reflections on Vermont's Bread and Puppet Theater, arguably the most important politically-inspired American performance artists of our time. Profusely illustrated.

To Make My Bread (Radical Novel Reconsidered)

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It is a GREAT book!

To Make My Bread (Radical Novel Reconsidered)
Grace Lumpkin
Manufacturer: University of Illinois Press
ProductGroup: Book
Binding: Paperback

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ASIN: 0252065018

Customer Reviews:

It is a GREAT book!.......1999-05-05

I had never heard of Grace Lumpkin until a friend of mine took a Southern Women Writer's course. She suggested I read To Make My Bread. The book outlines the struggles people from Appalachia had to contend with while trying to reform labor problems. I would recommend this book to anyone who is interested in learning more about the formation of unions in the South.

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