Description
Discover the art of crafting authentic rye bread with this essential guide, perfect for home bakers and culinary enthusiasts. In 'The Rye Baker,' acclaimed author Stanley Ginsberg delves deep into the diverse and flavorful world of rye, a grain celebrated in northern and eastern European cuisine. This comprehensive book features over 70 traditional recipes that span the globe, allowing you to explore rich variations including the robust Russian Borodinsky, the zesty Swedish Gotland Rye, and the unforgettable Westphalian Pumpernickel, known for its unique baking process that enhances its natural sweetness. Whether you’re a novice baker or an experienced bread enthusiast, each recipe is designed to transform your baking experience and elevate your homemade bread game. Learn the secrets of rye, an increasingly popular ingredient, and discover the perfect balance of flavors and textures that define these gorgeous loaves. With detailed instructions and insights into the history and culture of each recipe, 'The Rye Baker' serves not just as a cookbook but as an invitation to rekindle your passion for bread-making. Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled. Condition: BRAND NEW, ISBN: 9780393245219, Year: 2016, Publisher: W W Norton & Company, Pages: 416.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9780393245219
Year: 2016
Publisher: W W Norton & Company
Pages: 416
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.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9780393245219
Year: 2016
Publisher: W W Norton & Company
Pages: 416
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.