Product Description
by Michael Klein (Author)
Many people like to eat bagels with cream cheese and lox, but how many people take the time to really understand their bagel? Join Anchovio and Gefilte Schmaltz-Herring as they take you step-by-step through their bagel-making process and also help you get acquainted with the inner life of a bagel. As you'll see, there's more going on than meets the eye
Author Biography
One day when Michael Klein was about 10 years old, a new business opened up in his town. It was a New York-styled bagel bakery, and Michael's father was a friend of the owners. When he visited the bakery for the first time, Michael was hooked on bagels for the rest of his life! The rising dough and freshly baked bagels, the fresh salami, corned beef, dill pickles---all of it was like nothing he had experienced before. In Why We Make Bagels, Michael tries to capture a little bit of what makes bagels different from other types of rolls. Of course, in Michael's view, it's not just the aromas and flavors that make them unique. As you'll see, they have a little something else, too!
