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The rye baker : classic breads from Europe and America / Stanley Ginsberg ; photographs by Quentin Bacon.

Ginsberg, Stanley, (author.). Bacon, Quentin, (photographer (expression)).

Available copies

  • 2 of 2 copies available at Evergreen Indiana.

Current holds

0 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Plainfield-Guilford Twp PL - Plainfield 641.815 Ginsberg (Text) 31208912488352 non-fiction Available -
Zionsville PL - Hussey-Mayfield Memorial Branch 641.815 GINSBERG (Text) 33946003167330 Nonfiction . 2nd Floor Available -

Record details

  • ISBN: 9780393245219
  • ISBN: 0393245217
  • Physical Description: 367 pages : color illustrations ; 27 cm
  • Edition: First edition.
  • Publisher: New York : W.W. Norton & Company, [2016]

Content descriptions

General Note: "Breads by the author."
Bibliography, etc. Note: Includes bibliographical references (pages 352-355, 358-360) and index.
Formatted Contents Note: The making of a rye baker. The unruly weed ; The reaper's harvest ; Rye baking today -- Ingredients -- Nine steps to great rye bread -- Equipment -- Immigrant bread: America -- The essential loaf: France and Spain -- Robust and complex: Holland, Denmark, and northern Germany -- Sweet and crisp: Sweden, Finland, and Iceland -- Aromatic and flavorful: Bavaria, Switzerland, Austria, and Italy -- Dark and intense: Russia and the Baltics -- Tender and piquant: southern Poland -- Rich and varied: central and southwestern Germany.
Summary, etc.: "True rye bread--the kind that stands at the center of northern and eastern European food culture--is something very special. 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. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. 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-infused Austrian Country Boule. Rounding out this treasury are reader-friendly chapters on rye's history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley's methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike, "
Subject: Rye bread > Europe.
Rye bread > North America.
Genre: Cookbooks.

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