It's a Sweet World

Auteur

Lenny Rosenberg was born and raised in Plainview, Long Island. Since the tender age of seven he was immersed in the family business of bakeries, delis, pizzerias, catering and restaurants from the East to the West Coast. His father, Robert Rosenberg, was a seasoned pro at rebranding bakery and restaurant establishments for over 50 years including the landmark Eclairs in New York City. Starting at the age of seven-years-old, Lenny worked steadily in the family businesses until eventually the torch was passed to him. He bought and rebranded his first restaurant at the age of 17.

Success quickly ensued and Lenny continued to purchase and rebrand multiple bakeries and restaurants at a time. In 2000 he searched for a new challenge by moving out west where he met interior designer Adaeze Nwanonyiri. The duo joined forces and decided to embark in business together starting in Los Angeles to create the same commitment to quality, food, service and décor. They bought and rebranded such notable California restaurants such as Nosh of Beverly Hills, 17th Street Cafe on tony Montana Ave. in Santa Monica and the beloved Mort’s deli in Pacific Palisades.

Texte du rabat

A World of Sweet Traditions and FlavorsIt's a Sweet World invites you to bring the rich, nostalgic flavors of Bea’s Bakery, a California institution, into your home with a blend of Jewish, Nigerian, and global recipes perfect for any occasion.

Bea’s Bakery has been a beloved part of California’s Jewish baking heritage for over fifty years. Founded in 1968 by Sol Litwak and his son Jules, Bea’s Bakery was named after Sol’s wife, Beatrice—fondly called “Bea.” Since then, it has stood as a comforting symbol of traditional Jewish bakeries in America, delighting the community with timeless treats and flavors that evoke family memories and bring people together.

Experience the rich legacy of Bea’s Bakery in your own kitchen. In 2023, Bea’s Bakery was entrusted to new owners, Lenny Rosenberg and Adaeze Nwanonyiri. This husband-and-wife duo brings their unique backgrounds and love for tradition to this debut cookbook. It's a Sweet World offers readers a journey through Bea’s most cherished recipes, from classic Jewish staples to Nigerian-inspired delights and international favorites. With each recipe, readers can expect step-by-step instructions, heartwarming stories, and suggestions for enjoying these treats at special occasions, making it easy to recreate Bea’s bakery magic at home.

Inside, you’ll find:

• A unique collection of recipes that celebrates Jewish cuisine, timeless baking traditions, and global favorites like challah, honey cake, lamingtons, and Red Velvet Kola Nut Cupcakes.
• Engaging stories and easy-to-follow steps for each recipe, making this an ideal traditional baking cookbook for bakers of all ages, whether you’re searching for classic or multicultural inspiration.

• A thoughtful baking gift for kids and families who want to explore Jewish baking, with plenty of variety to create delicious treats and sweet memories together. If you liked 100 Cookies, Baking Yesteryear, or Baker Bettie’s Better Baking Book, you’ll love It’s a Sweet World.

Contenu

Table of Contents
Preface

Foreword

Introduction: History of Bea’s Bakery and a Tribute to the Original Owners 
 Chapter 1: Breads 


• Traditional Challah with Variations—Apple Honey, Chocolate Chip, Raisin, Seeded (Jewish)

• Ube Challah (Filipino)


• Sour Cream Chocolate Chip Loaf (American)

 Chapter 2: Cakes & Bars 


• Sour Cream Cheesecake (Greek)

• Poppyseed Roll (Ukrainian)

• Honey Cake with Variations (Jewish)

• Nigerian Pound Cake (Nigerian)

• Napoleon (French)

• Hungarian Seven-Layer Cake (Hungarian)

• Yum Yum Cake (Southern)

• Red Velvet Kola Nut Cupcakes (Nigerian)

• Lamington Coconut Bars (Australian)

• Lemon Bars (American)

• Nigerian Coconut Candy Bars (Nigerian)

• Pecan Bars (Southern)


• Flourless Chocolate Cake (Italian)

 Chapter 3: Cookies 


• Ube Cookies (Filipino)

• Chinese Cookies (Russian)

• Rainbow Cookie (Italian)

• Butter Cookies (Danish)

• Mexican Wedding Cookies/Snowballs (Mexican/Ukrainian)

• Triple Chocolate Cookies (American)

• Spritz Cookies (German)

• Chocolate Rugelach (Jewish)

• Sugar-Free Cinnamon Raisin Rugelach (Jewish)

• Nigerian Ground Nut Cookies (Nigerian)

• Almond Horn (Danish)

• Black & Whites (American)

• Green & Whites (Nigerian)

• Oatmeal Raisin Cookies (American)

• Mandelbrot (Jewish)

• Coconut Macaroon (Jewish)

• French Rolled Florentine (French)

• Italian Cannoli (Italian)

• Gingerbread Cookies (Egyptian)


• Almond Macaroon Cookies (Italian)

 Chapter 4: Pies & Puddings 


• Fresh Fruit Tart (French)

• Bea’s Classic Pumpkin Pie (American)

• Lemon Meringue Pie (American)

• Adaeze’s Southern Sweet Potato Pie (Southern)

• Lenny’s Famous New York Apple Pie (American)

• Chocolate Mousse Pudding (French)


• English Bread Pudding (English)

 Chapter 5: Muffins & Scones 


• New England Bran Muffin (American)

• Blueberry Muffins (American)

• Double Chocolate Muffins (American)

• Kichel—with Sugar-Free Variation (Jewish)

• British Buttermilk Scones (English)


• Oat Currant Scone (Scottish)

 Chapter 6: Specialty Sweet Breads 


• Chocolate Babka (Polish)

• Irish Soda Bread (Irish)


• Nigerian Cornbread (Nigerian)

 Chapter 7: More Sweet Treats 


• Apple Noodle Kugel (Jewish)

• Matzo Kugel (German/Jewish)

• Nigerian Egg Rolls (Nigerian)

• Éclair (French)

• Danish Pastries (Danish)

• Butter Streusel (German)

• Brownies (American)

• Rum Balls (Danish)

 Acknowledgements
  
About the Authors