Read The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg Online
^ Read # The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg Þ eBook or Kindle ePUB. The Rye Baker: Classic Breads from Europe and America Gorgeous and deeply informative - the essential guide to baking with rye The Rye Baker is an utterly beautiful, well-researched treasure of a cookbook on baking rye breads. This book will open up a whole new world to any reader. I read and own a lot of bread baking books, and I've never seen anything approaching the level of detail and variety found in Stanley Ginsberg's book. He has clearly done an exceptional amount of research into the use of rye as an ingredient in baking, both contemporary
| Title | : | The Rye Baker: Classic Breads from Europe and America |
| Author | : | |
| Rating | : | 4.43 (692 Votes) |
| Asin | : | 0393245217 |
| Format Type | : | paperback |
| Number of Pages | : | 416 Pages |
| Publish Date | : | 2017-10-16 |
| Language | : | English |
Stanley Ginsberg, owner-proprietor of The New York Bakers,a seller of baking ingredients, received the IACP Jane GrigsonAward for his first book, Inside the Jewish Bakery. A native NewYorker, he lives with his wife, Sylvia Spieler Ginsberg, in San Diego.
Gorgeous and deeply informative - the essential guide to baking with rye The Rye Baker is an utterly beautiful, well-researched treasure of a cookbook on baking rye breads. This book will open up a whole new world to any reader. I read and own a lot of bread baking books, and I've never seen anything approaching the level of detail and variety found in Stanley Ginsberg's book. He has clearly done an exceptional amount of research into the use of rye as an ingredient in baking, both contemporary and historically throughout Europe and the US. From well-known favorites l. "You Will Love This Book!" according to TxBubba. OMG, this is the best baking book I've added to my library. The variety of rye breads is astounding, the instructions are clear, and the photos are magnificent. My only quibble is that every recipe would have been even better with a photo. That said, I do understand publishing constraints and editorial decisions do have to be made. I love rye bread and I'm eager to make a number of the recipes in the book, the biggest problem of course is choosing which one to start with. I've spoken with Stan at. anonymous said Fascinating and Informative. Incredibly detailed and informative. My background is mostly doing sourdough wheat breads (FWSY, Tartine, etc.) but I'm always enjoyed the flavor that rye brings to those breads. My other books sometimes included a recipe for a 70-100% rye loaf with an explanation that boils down to "bake it in a loaf pan, let it cool for "Fascinating and Informative" according to anonymous. Incredibly detailed and informative. My background is mostly doing sourdough wheat breads (FWSY, Tartine, etc.) but I'm always enjoyed the flavor that rye brings to those breads. My other books sometimes included a recipe for a 70-100% rye loaf with an explanation that boils down to "bake it in a loaf pan, let it cool for 2Fascinating and Informative anonymous Incredibly detailed and informative. My background is mostly doing sourdough wheat breads (FWSY, Tartine, etc.) but I'm always enjoyed the flavor that rye brings to those breads. My other books sometimes included a recipe for a 70-100% rye loaf with an explanation that boils down to "bake it in a loaf pan, let it cool for 24 hours, it'll be dense because rye doesn't have gluten." Wanting a more detailed explanation for some time, I was excited to see a book being published that dove into the deta. hours, it'll be dense because rye doesn't have gluten." Wanting a more detailed explanation for some time, I was excited to see a book being published that dove into the deta. Fascinating and Informative anonymous Incredibly detailed and informative. My background is mostly doing sourdough wheat breads (FWSY, Tartine, etc.) but I'm always enjoyed the flavor that rye brings to those breads. My other books sometimes included a recipe for a 70-100% rye loaf with an explanation that boils down to "bake it in a loaf pan, let it cool for 24 hours, it'll be dense because rye doesn't have gluten." Wanting a more detailed explanation for some time, I was excited to see a book being published that dove into the deta. hours, it'll be dense because rye doesn't have gluten." Wanting a more detailed explanation for some time, I was excited to see a book being published that dove into the deta
“Rye breads are back, as they rightly should be. This book is a must-have for all serious bread bakers; an instant classic.” (Peter Reinhart, author of Bread Revolution)“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. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. The baking journey starts with the ch
42 color photographs. 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. “A must-have for all serious bread bakers; an instant classic.”Peter Reinhart, author of Bread RevolutionTrue rye breadthe kind that stands at the center of northern and eastern European food cultureis something very special. The Rye Baker is the definitive resource for home bakers and professionals alike. 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-
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