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Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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The Rye Baker - Classic Breads from Europe and America (Hardcover)
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The Rye Baker - Classic Breads from Europe and America (Hardcover)
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True rye bread-the kind that stands at the centre of northern and
eastern European food culture-is much more than a shop-bought,
bland loaf. In The Rye Baker, Stanley Ginsberg brings this
overlooked grain into the culinary limelight, introducing readers
to the rich and 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 baking for twenty-four hours), 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.
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