An edition of The rye baker (2016)

The rye baker

classic breads from Europe and America

First edition.
  • 9 Want to read

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Last edited by ImportBot
March 12, 2022 | History
An edition of The rye baker (2016)

The rye baker

classic breads from Europe and America

First edition.
  • 9 Want to read

"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, "--Amazon.com.

Publish Date
Language
English
Pages
367

Buy this book

Previews available in: English

Edition Availability
Cover of: The rye baker
The rye baker: classic breads from Europe and America
2016
in English - First edition.
Cover of: Rye Baker
Rye Baker: Classic Breads from Europe and America
2016, Norton & Company, Incorporated, W. W.
in English

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Book Details


Table of Contents

The making of a rye baker. The unruly weed ; The reaper's harvest ; Rye baking today
Ingredients
Nine steps to great rye bread
Equipment
Immigrant bread: America
The essential loaf: France and Spain
Robust and complex: Holland, Denmark, and northern Germany
Sweet and crisp: Sweden, Finland, and Iceland
Aromatic and flavorful: Bavaria, Switzerland, Austria, and Italy
Dark and intense: Russia and the Baltics
Tender and piquant: southern Poland
Rich and varied: central and southwestern Germany.

Edition Notes

"Breads by the author."

Includes bibliographical references (pages 352-355, 358-360) and index.

Classifications

Dewey Decimal Class
641.81/5
Library of Congress
TX769 .G554 2016, TX769.G554 2016

The Physical Object

Pagination
367 pages
Number of pages
367

ID Numbers

Open Library
OL27220153M
Internet Archive
ryebakerclassicb0000gins
ISBN 10
0393245217
ISBN 13
9780393245219
LCCN
2016012495
OCLC/WorldCat
937452534

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History

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March 12, 2022 Edited by ImportBot import existing book
August 5, 2020 Edited by ImportBot import existing book
July 19, 2019 Created by MARC Bot import new book