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The Rye Baker: Classic Breads from Europe and America (Hardback or Cased Book) - Picture 1 of 1
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The Rye Baker: Classic Breads from Europe and America (Hardback or Cased Book)

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Last updated on Apr 15, 2024 21:07:37 EDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
EAN
9780393245219
ISBN
0393245217
Binding
TC
Book Title
Rye Baker
Item Length
10.3in
Publisher
Norton & Company, Incorporated, w. w.
Publication Year
2016
Format
Hardcover
Language
English
Item Height
1.2in
Author
Stanley Ginsberg
Genre
Cooking
Topic
Regional & Ethnic / European, Regional & Ethnic / Jewish & Kosher, Regional & Ethnic / American / General, Courses & Dishes / Bread, Methods / Baking
Item Width
8.3in
Item Weight
51.8 Oz
Number of Pages
416 Pages

About this product

Product Information

"A must-have for all serious bread bakers; an instant classic."--Peter Reinhart, author of Bread Revolution

Product Identifiers

Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393245217
ISBN-13
9780393245219
eBay Product ID (ePID)
219651622

Product Key Features

Book Title
Rye Baker
Author
Stanley Ginsberg
Format
Hardcover
Language
English
Topic
Regional & Ethnic / European, Regional & Ethnic / Jewish & Kosher, Regional & Ethnic / American / General, Courses & Dishes / Bread, Methods / Baking
Publication Year
2016
Genre
Cooking
Number of Pages
416 Pages

Dimensions

Item Length
10.3in
Item Height
1.2in
Item Width
8.3in
Item Weight
51.8 Oz

Additional Product Features

Lc Classification Number
Tx769.G554 2016
Reviews
Rye breads are back, as they rightly should be. In The Rye Baker, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic., 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. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre., Among the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work., Rye breads are back, as they rightly should be. In The Rye Baker, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. 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. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre. -- Chad Robertson, author of Tartine Bread and owner of Tartine Bakery Among the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work. -- Jeffrey Hamelman, bakery director, King Arthur Flour Company, and author of Bread: A Baker's Book of Techniques and Recipes
Copyright Date
2016
Lccn
2016-012495
Dewey Decimal
641.815
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes

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  • by timcclur_8
    Mar 03, 2020

    Your source for all things rye

    Incredible collection of recipes for an ingredient not well understood in America. I am excited to bake literally every recipe in this book.

    Verified purchase: YesCondition: NewSold by: greatbookprices2

  • by jeff*jak74
    Nov 16, 2021

    Perfect for the baker with interest in rye.

    A great cookbook.

    Verified purchase: YesCondition: NewSold by: alibrisbooks

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