A01=Stanley Ginsberg
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Author_Stanley Ginsberg
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Category1=Non-Fiction
Category=WBVS
COP=United States
Delivery_Delivery within 10-20 working days
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Language_English
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Price_€20 to €50
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Product details
- ISBN 9780393245219
- Weight: 1475g
- Dimensions: 211 x 262mm
- Publication Date: 27 Sep 2016
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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True rye bread—the kind that stands at the centre of northern and eastern European food culture—is much more than a shop-bought, bland loaf. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and 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 baking for twenty-four hours), 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.
Stanley Ginsberg, owner-proprietor of The New York Bakers, a seller of baking ingredients, received the IACP Jane Grigson Award for his first book, Inside the Jewish Bakery. A native New Yorker, he lives with his wife in San Diego.
