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The Rye Baker: Classic Breads from Europe and America
The Rye Baker: Classic Breads from Europe and America
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The Rye Baker: Classic Breads from Europe and America
The Rye Baker: Classic Breads from Europe and America
El. knyga:
42,49 €
To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread— the kind that stands at the center of northern and eastern European food culture—is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably diverse world of rye bread.Readers will find more than 70 classic recipes that span rye’s regions and terroir, f…

The Rye Baker: Classic Breads from Europe and America (el. knyga) (skaityta knyga) | knygos.lt

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To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread— the kind that stands at the center of northern and eastern European food culture—is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably 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 a 24-hour bake), 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. Chapters detailing rye’s history, unique chemistry, and centuries-old baking methods round out The Rye Baker, making it the definitive resource for professional and home bakers alike.

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Mažiausia kaina užfiksuota: 2025-11-29 00:06:34


To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread— the kind that stands at the center of northern and eastern European food culture—is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably 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 a 24-hour bake), 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. Chapters detailing rye’s history, unique chemistry, and centuries-old baking methods round out The Rye Baker, making it the definitive resource for professional and home bakers alike.

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