Inside the Jewish Bakery: Rye & Other Breads
Product Description
Inside the Jewish Bakery: Rye & Other Breads
Mankind has cultivated rye for 10,000 years and, in much of Eastern Europe, coarse dark rye breads and gruels formed the bulk of the Jewish diet. In America, where wheat was cheap and abundant, rye breads became lighter in color, texture and flavor. Inside the Jewish Bakery: Rye & Other Breads provides a brief history of Jewish rye bread as well as recipes that trace its evolution from Europe to America.
Technical Specifications
You might also like
Inside the Jewish Bakery: Bagels, Rolls & Bialys
Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
Inside the Jewish Bakery: Pastries
The Rye Baker: Classic Breads from Europe and America
Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Spice Mix Recipes: Top 50 Most Delicious Spice Mix Recipes [A Seasoning Cookbook] (Recipe Top 50's Book 104)
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes