About this item
To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread the kind that stands at the center of northern and eastern European food culture is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably 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 a 24-hour bake) , 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. Chapters detailing rye s history, unique chemistry, and centuries-old baking methods round out The Rye Baker, making it the definitive resource for professional and home bakers alike. "
About the Author
Stanley Ginsberg is co-author and writer of 2012 IACP Jane Grigson Award winner Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking (Camino Books 2011) . He grew up in post World War Two Brooklyn, where he learned to bake from his grandmothers. He pursued bread baking as a hobby during the 1960s and has continued to expand his baking horizons and refine his skills ever since.
In addition to writing, Stanley owns and operates The New York Bakers (nybakers.com) , an e-business that sells a wide variety of ingredients, supplies and equipment to home bakers all over the world.
Stanley and his wife, Sylvia, a Philadelphia native, have three adult children, three beautiful granddaughters and one lovable standard poodle. They make their home in San Diego, California.
