000			03179cam a22004218i 4500
001			ocn937452534
003			OCoLC
005			20180722223454.0
008			160324s2016 nyua b 001 0 eng
010			_a 2016012495
040			_aDLC _beng _erda _cDLC _dYDXCP _dBDX _dBTCTA _dOCLCO _dOCLCF _dOCLCQ _dOCLCO _dFM0 _dON8 _dNFG
020			_a9780393245219 _q(hardcover)
020			_a0393245217 _q(hardcover)
035			_a(OCoLC)937452534
042			_apcc
043			_ae------ _an------
092			_a641.815 _bG493
049			_aNFGA
100	1		_aGinsberg, Stanley, _eauthor. _9316123
245	1	4	_aThe rye baker : _bclassic breads from Europe and America / _cStanley Ginsberg ; photographs by Quentin Bacon.
250			_aFirst edition.
263			_a1609
264		1	_aNew York : _bW.W. Norton & Company, _c[2016]
300			_a367 pages : _bcolor illustrations ; _c26 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 352-355, 358-360) and index.
505	0		_aThe making of a rye baker. The unruly weed ; The reaper's harvest ; Rye baking today -- Ingredients -- Nine steps to great rye bread -- Equipment -- Immigrant bread: America -- The essential loaf: France and Spain -- Robust and complex: Holland, Denmark, and northern Germany -- Sweet and crisp: Sweden, Finland, and Iceland -- Aromatic and flavorful: Bavaria, Switzerland, Austria, and Italy -- Dark and intense: Russia and the Baltics -- Tender and piquant: southern Poland -- Rich and varied: central and southwestern Germany.
520			_a"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, The Rye Baker 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 pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds 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. 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. The Rye Baker is the definitive resource for home bakers and professionals alike,"--Amazon.com.
650		0	_aRye bread _zEurope. _9316124
650		0	_aRye bread _zNorth America. _9316125
655		7	_aCookbooks. _2lcgft _92680
700	1		_aBacon, Quentin, _ephotographer (expression) _9121210
994			_aC0 _bNFG
942	0	0	_05
999			_c240980 _d240980