The Rye Baker – Classic Breads from Europe and America : Classic Breads from Europe and America
Book Details
Format
Hardback or Cased Book
ISBN-10
0393245217
ISBN-13
9780393245219
Publisher
WW Norton & Co
Imprint
WW Norton & Co
Country of Manufacture
US
Country of Publication
GB
Publication Date
Sep 27th, 2016
Print length
416 Pages
Weight
1,446 grams
Dimensions
21.30 x 26.20 x 2.90 cms
Product Classification:
BakingCakes, baking, icing & sugarcraft
Ksh 6,200.00
Publisher Out of Stock
0 in stock
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Quality
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Exploring rye’s history, unique chemistry and centuries-old baking methods, The Rye Baker is the definitive resource for professional and home bakers alike.
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.
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