The Rye Baker: Classic Breads from Europe and America Book Reviews
The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg Book Summary
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution
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 Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule
Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Book Name | The Rye Baker: Classic Breads from Europe and America |
Genre | Courses & Dishes |
Author | Stanley Ginsberg |
Published | 27 September 2016, Tuesday |
Language | English |
E-Book Size | 89.56 MB |
The Rye Baker: Classic Breads from Europe and America (Stanley Ginsberg) Book Reviews 2024
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The Rye Baker: Classic Breads from Europe and America E-book (PDF, PUB, KINDLE) Download
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Summary of The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg
The The Rye Baker: Classic Breads from Europe and America book written by Stanley Ginsberg was published on 27 September 2016, Tuesday in the Courses & Dishes category. A total of 182 readers of the book gave the book 0 points out of 5.
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