The bialy eaters the story of a bread and a lost world by Mimi Sheraton

Cover of: The bialy eaters | Mimi Sheraton

Published by Broadway Books in New York .

Written in English

Read online


  • Bread,
  • Cookery (Bread)

Edition Notes

Includes bibliographical references (p. 159-160).

Book details

StatementMimi Sheraton.
The Physical Object
Paginationxv, 160 p. :
Number of Pages160
ID Numbers
Open LibraryOL23246448M
ISBN 100767905024, 0767910559
LC Control Number00034276

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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 /5(36). Mimi Sheraton's book, The Bialy Eaters (Broadway Books Div. Random House, first edition ) is aptly titled. It is mostly a memoir about Jews of Bialystock before World War II--part of Russia before the end of World War I and of Poland afterward--also of those among them who emigrated to the U.S., Israel, Argentina and Australia, and of their offspring/5(37).

The Bialy Eaters, The Story of a Bread and a Lost World, by Mimi Sheraton, is a good book. That said, it is also the obsessive search by a Bialy addict.

This is the story of Mimi, a food writer who used her trips for magazines and newspapers to tract down people from the Polish town of Bialystok/5(17). Buy a cheap copy of The Bialy Eaters book by Mimi Sheraton. 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 Free shipping over $/5(5). Mimi Sheraton's book, The Bialy Eaters (Broadway Books Div. Random House, first edition ) is aptly titled.

It is mostly a memoir about Jews of Bialystock before World War II--part of Russia before the end of World War I and of Poland afterward--also of those among them who emigrated to the U.S., Israel, Argentina and Australia, and of their offspring/5(25).

Compare book prices from overbooksellers. Find The Bialy Eaters () by Sheraton, Mimi/5(). Veteran New York Times scribe Mimi Sheraton devoted a book to the topic. The Bialy Eaters traces the foodstuff back to Bialystock, Poland, procuring a hazy idea of where the bread was born.

Reached for recommendations beyond the aforementioned bialy purveyors, she comes up empty. The bialy eaters: the story of a bread and a lost world User Review - Not Available - Book Verdict.

The bialy is a small, round yeast bread with an indentation in the center, topped with onions and, sometimes, poppy seeds.

This bread was a staple of Jews who 4/5(1). At pages, ``The Bialy Eaters'' is a mere slip of a book. But its subject -- the crusty roll with the indented center -- led author Mimi Sheraton on a 7 1/2 -year adventure that even she admits.

Informer New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy and its role as a symbol of the Jewish heritage of Białystok, entitled The Bialy Eaters: The Story of a Bread and a Lost World.

See also. Kossar's Bialys, the oldest bialy bakery in the United States;Course: Breakfast, Brunch. It happened to be an article by a book critic; the book’s title was The Bialy Eaters.

The author was on a mission to find the origin of this delectable roll. A simple flat roll with a dimple in the center, much like you would make with a thumb imprint. This indentation carried a delicate layer of. Like Proust’s madeleine, 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 appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest Author: Mimi Sheraton. A passion for bialys sent food writer Mimi Sheraton to the Polish town of Bialystok to discover the history of the Jewish bread staple.

She found a desolate town, where the Holocaust and residual anti-Semitism had reduced the number of Jewish residents f to 5. What unfolded during her quest is the heart of "The Bialy Eaters".Price Range: $ - $ Get this from a library. The bialy eaters: the story of a bread and a lost world.

[Mimi Sheraton] -- "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. The Bialy Eaters (English Edition) eBook: Sheraton, Mimi: : Tienda Kindle.

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Ir Buscar Hola Elige tu /5(25). Bialys, she said, excitedly poking at the book. Forget the bagels. Try these. I spent the next few hours devouring Mimi Sheraton s lovely book (The Bialy Eaters: the story of a Bread and a Lost Cuisine: Jewish.

When I was doing research for my book The Bialy Eaters, I got a lot of arguments from people asserting that bialy is just a New York name for pletzel. But it isn’t true. It is the same dough, but the form is different. In fact, I developed my own theory as to how the bialy was invented.

I loved your book The Bialy Eaters, so much that I was inspired to drag my sleepy self to Kossars at the crack of dawn on a Sunday to sample the bialys hot out of the oven. It was worth getting up your next project. From The Bialy Eaters, The Story of a Bread and a Lost World.

Mimi Sheraton A good book to have. Izaak Rybal, now deceased, on Bialy made in NY. "Bialystoker kuchen were bigger, crisper in the middle, and had lots of (mohn) poppy seeds, and brown onions." Book Introduction from Samuel Pisar NY.

Forget about the bagel. Crusty yet pliant and fragrant with a pocket of sweet but pungent sautéed onions, the bialy should be world famous. Just ask Mimi Sheraton, the former New York Times restaurant critic who saw fit to write a book on the subject, or any of the roll's devotees you'll find waiting on line at Kossar's or Hot Bread Kitchen for a fresh one that only calls for a swipe of butter.

The Bialy Eaters: The Story of a Bread and a Lost World | Mimi Sheraton | ISBN: | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon/5(36).

[FREE] EBOOK The Bialy eaters: The story of a bread and a lost world BEST COLLECTION. Mimi Sheraton has written a book on Bialys, The Bialy Eaters: The Story of a Bread and a Lost World (available via my affiliate link). Sheraton, 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.

Bialys Robert talks to Mimi Sheraton, author of The Bialy Eaters: The Story of the Lost Bread and a Lost World, about the recounts her journey to. She speaks with some authority, having spent seven years researching her new book, "The Bialy Eaters." MIMI SHERATON: I almost never eat bagels because bagels have become so large and so doughy.

The name that comes up most often in New York bialy discussions is Kossar’s — the place is even mentioned at length in Mimi Sheraton’s book.

Opened inKossar’s is now the oldest remaining Bialy bakery in the United States, though it has changed location and ownership a few times. The Bialy Eaters is the story of Ms Sheraton's search for the origins of the this marvelous bread first baked in the Polish town of Biaystok.

It is a story of a town that once had fifty thousand Jews and by the end of the Nazi Holocaust only five thousand remained. A must read for all who chrish the meaning of bread and the human spirit. The bialy eaters Item Preview remove-circle Borrow this book to access EPUB files.

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Uploaded by Lotu Tii on SIMILAR ITEMS (based on metadata) Pages:   Brad Kent is the chef/owner of Olio Pizzeria ( West 3rd St., Ste. Los Angeles, () ).

He makes bialys in his wood-fired oven. His inspiration was the book The Bialy Eaters by Mimi Sheraton. Brad is co-hosting a pizza party with Evan Kleiman for people who donate to KCRW Author: Evan Kleiman.

VISIT HERE ?book=BRX3ME download books, book online, pdf library. It was reading The Bialy Eaters, Mimi Sheraton’s pursuit of the chewy, onion-topped kuchen from Bialystok, Poland to Paris, Argentina and Miami Beach, Florida, that was a turning point for me. Although though the book is true to the subject at hand — bialys — the subtext is really about the narratives from the scattered remnants of.

Unlike that plump and shiny dough ball, bialys, whose origin in Bialystok, Poland, food writer Mimi Sheraton chronicles in her wistful book The Bialy Eaters, are sunken and matte, tricky to slice.

The bialy is a kuchen with a BIG history. It isn’t just a roll. It is a roll from Bialystok Poland. In Mimi Sheraton, a former food writer from the New York Times wrote, “The Bialy Eaters” that researched the history of the bialy.

The book is more than a quest for the real es: per serving. The main authority on bialys, I think, is The Bialy Eaters by Mimi Sheraton, former food critic for the New York Times. Great book, which I’m about to re-read.

The best book about bialys, I think, is not The Bialy Eaters. Instead, I recommend Life, Death & Bialys by Dylan Schaffer. The book’s subtitle is. “The Bialy Eaters” by Mimi Sheraton. Posted on Ap by JBL. This short, amusing book describes attempts by the author (a former NY Times food critic) to work out the history of the bialy.

Much of the book consists of light, pleasant tales of her meetings and interviews with expatriates from the Jewish community of Bialystok. Baking Central: Onion bialys bring bit of Eastern Europe to Minnesota table.

This account comes from Sheraton’s book, “The Bialy Eaters,” a regional history as told through its iconic. All about The Bialy Eaters by Mimi Sheraton. LibraryThing is a cataloging and social networking site for booklovers A food writer sets off to find the origins of the bialy, which is sort of like a bagel, but not exactly.

I remember good ones from a Jewish deli in NE Phila, but like the writer finds, Book /5(4). Or having read Mimi Sheraton's very nice book, The Bialy Eaters, I learned that back in Bialystok people generally ate bialys by simply spreading butter across the top, not slicing them in half as Author: Ari Weinzweig.

Mimi Sheraton (born Febru ) is an American food was born in Flatbush, Brooklyn, NY. Her mother, Beatrice, has been described as an excellent cook and her father, Joseph Solomon, was a commission merchant in a wholesale produce market.,Residence: Greenwich Village. Bialy (from Wikipedia): Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine.

A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle.

Mimi Sheraton’s work, “The Bialy Eaters: The Story of a Bread and a Lost World,” generously stretches the store’s lineage back somewhat further, stating that Morris Kossar began to. The bialy has such a great back-story that Mimi Sheraton wrote an entire book about it called The Bialy Eaters.

For 8 years () Mimi Sheraton was the food critic for the NY Times and if anyone knows NYC food, this is the lady. With the rigor that he had formerly used in the cockpit, he started researching bialys, devouring Mimi Sheraton's book The Bialy Eaters, and even planning a trip to Kossar's bakery in New York to taste the gold standard.

He was unimpressed, convinced that it could be done better.

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