| Author: | Brenda Douglas | ISBN: | 9781486428120 |
| Publisher: | Emereo Publishing | Publication: | October 24, 2012 |
| Imprint: | Emereo Publishing | Language: | English |
| Author: | Brenda Douglas |
| ISBN: | 9781486428120 |
| Publisher: | Emereo Publishing |
| Publication: | October 24, 2012 |
| Imprint: | Emereo Publishing |
| Language: | English |
Here's part of the content - you would like to know it all? Delve into this book today!..... : In contrast to the New York-style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven.
... Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.
...S. despite its proximity to Montreal, mainly due to the proximity of the rival New York City bagel. (with one exception having been in Burlington, Vermont, where Myer's Bagels boasts both a Montreal-style wood oven and Lloyd Squires, a former St.
... However at present in New York City, there are two Montreal-style bagel locations in the borough of Brooklyn within four blocks of each other.
There is absolutely nothing that isn't thoroughly covered in the book. It is straightforward, and does an excellent job of explaining all about Montreal-style bagel in key topics and material. There is no reason to invest in any other materials to learn about Montreal-style bagel. You'll understand it all.
Inside the Guide: Montreal-style bagel, St-Viateur Bagel, Poppy seed, Montreal-style smoked meat, Montreal, Gregory Chamitoff, Fairmount Bagel, Expedition 17, Cuisine of Quebec, Canadian cuisine, Bagel
Here's part of the content - you would like to know it all? Delve into this book today!..... : In contrast to the New York-style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven.
... Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.
...S. despite its proximity to Montreal, mainly due to the proximity of the rival New York City bagel. (with one exception having been in Burlington, Vermont, where Myer's Bagels boasts both a Montreal-style wood oven and Lloyd Squires, a former St.
... However at present in New York City, there are two Montreal-style bagel locations in the borough of Brooklyn within four blocks of each other.
There is absolutely nothing that isn't thoroughly covered in the book. It is straightforward, and does an excellent job of explaining all about Montreal-style bagel in key topics and material. There is no reason to invest in any other materials to learn about Montreal-style bagel. You'll understand it all.
Inside the Guide: Montreal-style bagel, St-Viateur Bagel, Poppy seed, Montreal-style smoked meat, Montreal, Gregory Chamitoff, Fairmount Bagel, Expedition 17, Cuisine of Quebec, Canadian cuisine, Bagel
