Specifications
| Publisher | W. W. Norton & Company |
| ISBN 13 | 9780393245219 |
| ISBN 10 | 393245217 |
| Book Subtitle | Classic Breads From Europe And America |
| Book 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. |
| 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. |
| Language | English |
| Author | Stanley Ginsberg |
| Language | English |
| Publication Date | 42640 |
| Number of Pages | 416 |
The Rye Baker Hardcover English by Stanley Ginsberg - 42640
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