As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery–and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel’s, Roeser’s, Weber’s, Pticek and Ferrara continue a legacy that shaped Chicago’s food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today’s cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
Author: Jennifer Billock
Binding Type: Paperback
Publisher: History Press
Published: 09/27/2021
Series: American Palate
Pages: 160
Weight: 0.75lbs
Size: 8.90h x 5.91w x 0.39d
ISBN: 9781467150118
Language: English
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