The Rye Baker

Name: The Rye Baker
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SKU: 9780393245219
Price: 66.99 NZD
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Classic Breads from Europe and America

By Stanley Ginsberg

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4.45

( 133 ratings, 13 reviews)

Summary

The Rye Baker by Stanley Ginsberg is a comprehensive guide to the world of rye breads. This book delves into the rich history and cultural significance of rye, while offering an array of recipes from different corners of the globe. Readers will not only learn about the unique baking techniques specific to rye but also explore diverse flavours and textures, making it an essential read for bread enthusiasts.
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Format: Hardback

$66⁹⁹

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The Rye Baker

$66⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you have a passion for baking and are particularly intrigued by the diverse world of rye bread. It's perfect for those who appreciate detailed techniques and want to explore a variety of recipes ranging from classic European styles to innovative new flavours.

The Rye Baker

Exploring rye’s history, unique chemistry and centuries-old baking methods, The Rye Baker is the definitive resource for professional and home bakers alike.

Description

True rye bread—the kind that stands at the centre 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 Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Stanley Ginsberg's The Rye Baker is warmly received for its comprehensive exploration of rye breads, distinguishing itself among recent baking books. Celebrated for its detailed formulas and rich information about rye, it is lauded as an essential resource for serious bread bakers, contributing significantly to the appreciation of this often misunderstood grain.

Book Details

INFORMATION

ISBN: 9780393245219

Publisher: WW Norton & Co

Format: Hardback

Date Published: 30 September 2016

Country: United States

Imprint: WW Norton & Co

Illustration: 42 color photographs

Audience: General / adult

DIMENSIONS

Spine width: 30.0mm

Width: 211.0mm

Height: 262.0mm

Weight: 1468g

Pages: 416

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Non-Fiction Stanley Ginsberg

About the Author

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.