The rye baker : classic breads from Europe and America
(Book)

Book Cover
Average Rating
Contributors
Bacon, Quentin, photographer (expression)
Published
New York : W.W. Norton & Company, [2016].
Format
Book
Edition
First edition.
ISBN
9780393245219, 0393245217
Physical Desc
367 pages : color illustrations ; 27 cm
Status

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Copies

LocationCall NumberStatusDue Date
Adult (4th Floor) - Adult Nonfiction641.815 GinChecked OutApril 16, 2024

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More Details

Published
New York : W.W. Norton & Company, [2016].
Edition
First edition.
Language
English
ISBN
9780393245219, 0393245217

Notes

General Note
"Breads by the author."
Bibliography
Includes bibliographical references (pages 352-355, 358-360) and index.
Description
"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, "--Amazon.com.

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Citations

APA Citation, 7th Edition (style guide)

Ginsberg, S., & Bacon, Q. (2016). The rye baker: classic breads from Europe and America (First edition.). W.W. Norton & Company.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Ginsberg, Stanley and Quentin, Bacon. 2016. The Rye Baker: Classic Breads From Europe and America. W.W. Norton & Company.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Ginsberg, Stanley and Quentin, Bacon. The Rye Baker: Classic Breads From Europe and America W.W. Norton & Company, 2016.

MLA Citation, 9th Edition (style guide)

Ginsberg, Stanley,, and Quentin Bacon. The Rye Baker: Classic Breads From Europe and America First edition., W.W. Norton & Company, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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