Stanley Ginsberg

presents The Rye Baker: Classic Breads from Europe and America.

Friday, October 7, 2016 - 7:30pm

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. Join us for tastes from recipes in the book and a lively discussion of this hearty grain.

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.

Event address: 
2904 College Avenue
Berkeley, CA 94705
The Rye Baker: Classic Breads from Europe and America By Stanley Ginsberg Cover Image
ISBN: 9780393245219
Availability: Most titles are on our shelves or available within 1-5 days.
Published: W. W. Norton & Company - September 27th, 2016