The rye baker : classic breads from Europe and America
Ginsberg, Stanley2016
Books, Manuscripts
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Place reservation for The rye baker : classic breads from Europe and AmericaMore than 70 classic recipes and the rich and diverse history and traditions of rye bread. A must-have for serious bread bakers. 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.
Main title:
The rye baker : classic breads from Europe and America / Stanley Ginsberg ; photographs by Quentin Bacon ; breads by the author.
Author:
Ginsberg, Stanley, authorBacon, Quentin, photographer
Edition:
First edition.
Imprint:
New York : W.W. Norton & Company, [2016]
Collation:
367 pages : illustrations (colour), 1 map ; 26 cm
Notes:
Text on inside covers.Includes bibliographical references and index.
ISBN:
9780393245219 (hardcover)
Dewey class:
641.815
LC class:
TX769
Language:
English
Subject:
BRN:
3140618
Find it!
Total copies: 1
Available: 0
Reservations: 1
Place reservation for The rye baker : classic breads from Europe and America