The Rye Baker
Classic Breads from Europe and America
$53.24
- Hardcover
416 pages
- Release Date
28 October 2016
Summary
True rye bread-the kind that stands at the center of northern and eastern European food culture-is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scan…
Book Details
| ISBN-13: | 9780393245219 |
|---|---|
| ISBN-10: | 0393245217 |
| Author: | Stanley Ginsberg |
| Publisher: | WW Norton & Co |
| Imprint: | WW Norton & Co |
| Format: | Hardcover |
| Number of Pages: | 416 |
| Release Date: | 28 October 2016 |
| Weight: | 1.48kg |
| Dimensions: | 30mm x 211mm x 262mm |
Critics Review
Among the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work.–Jeffrey Hamelman, bakery director, King Arthur Flour Company, and author of Bread: A Baker’s Book of Techniques and Recipes
Rye breads are back, as they rightly should be. In The Rye Baker, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic.–Peter Reinhart, author of Bread Revolution
Stanley Ginsberg
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.
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