The rye baker

Ginsberg, Stanley

£25.00

Exploring rye’s history, unique chemistry and centuries-old baking methods, The Rye Baker is the definitive resource for professional and home bakers alike.

Out of stock

Publish Date: 27/09/2016
ISBN: 9780393245219 Category: Tag:

Description

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.

Additional information

Weight 1458 g
Dimensions 264 × 211 × 30 mm
Author

Publisher

Imprint

Cover

Hardback

Pages

367

Language

English

Edition

First edition

Dewey

641.815 (edition:23)

Readership

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