The Rye Baker

Classic Breads from Europe and America

Stanley Ginsberg

$57.95

Hardback

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English

WW Norton & Co
28 October 2016

Cakes, baking, icing & sugarcraft

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.

By: Stanley Ginsberg
Imprint: WW Norton & Co
Country of Publication: United States
Dimensions: Height: 262mm, Width: 211mm, Spine: 30mm
Weight: 1.468kg
ISBN: 9780393245219
ISBN 10: 0393245217
Pages: 416
Publication Date: 28 October 2016
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for The Rye Baker: Classic Breads from Europe and America

As a huge fan of baking with rye, I dug deep into Stanley's illuminations on the history of the grain: a transporting story told through centuries of techniques employed to make the most of this hearty grain. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre.--Chad Robertson, author of Tartine Bread and owner of Tartine Bakery