The Rye Baker - by Stanley Ginsberg (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"A must-have for all serious bread bakers; an instant classic."--Peter Reinhart, author of <em>Bread Revolution</em><p/><br></br><p><b> Book Synopsis </b></p></br></br><p>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, <em>The Rye Baker</em> 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 <em>pains de seigle</em>, the earthy ryes of Alpine Austria and upper Italy, the crackly <em>knäckebröds</em> 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</p><p>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. <em>The Rye Baker</em> is the definitive resource for home bakers and professionals alike.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>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 <em>The Rye Baker</em> 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<br><br>Rye breads are back, as they rightly should be. In <em>The Rye Baker</em>, 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<br><br>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<br>
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