Vândut de elefant.ro
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 Dinkels, Roesers, Webers, Pticek and Ferrara continue a legacy that shaped Chicagos food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and p czki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to todays cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
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Comerciant: Elefant.ro
Brand: History Press
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