THE RYE BAKER

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SKU:
204095
UPC:
9780393245219
$35.00

Description

THE RYE BAKER

To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread— the kind that stands at the center of northern and eastern European food culture—is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably diverse world of rye bread. Readers will find more than 70 classic recipes that span rye’s regions and terroir, from dark, intense Russian Borodinsky and orange-infused Swedish Gotland Rye to near-black Westphalian Pumpernickel (which gets its musky sweetness from a 24-hour bake), Spiced Honey Rye from France’s Auvergne, and the rye breads of America’s melting-pot, such as Boston Brown Bread and Old Milwaukee Rye. Chapters detailing rye’s history, unique chemistry, and centuries-old baking methods round out The Rye Baker, making it the definitive resource for professional and home bakers alike!


ABOUT THE AUTHOR

Stanley Ginsberg, owner-proprietor of The New York Bakers,a seller of baking ingredients, received the IACP Jane GrigsonAward for his first book, Inside the Jewish Bakery. A native NewYorker, he lives with his wife, Sylvia Spieler Ginsberg, in San Diego.

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Ingredients

Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.