{"title":"Stanley Ginsberg","description":"\u003cp\u003eWelcome to the world of Stanley Ginsberg, an acclaimed author whose passion for traditional baking shines through his meticulously crafted works. Within our collection, you will find titles such as \u003cem\u003eThe Rye Baker\u003c\/em\u003e, where Ginsberg delves deep into the art and science of producing exquisite rye breads from around the globe.\u003c\/p\u003e\n\n\u003cp\u003eGinsberg is celebrated for his ability to transform complex baking techniques into approachable and rewarding recipes for home bakers and professionals alike. His books are a treasure trove of knowledge, offering insights that blend culinary history with practical advice, and are a must-have for anyone eager to expand their culinary repertoire with rich, textured breads.\u003c\/p\u003e\n\n\u003cp\u003eExplore these works and embark on a flavoursome journey that captures the essence of traditional baking, lovingly guided by the expertise of Stanley Ginsberg. Whether you are an experienced baker or a curious beginner, Ginsberg's collection provides a comprehensive and inspiring culinary experience.\u003c\/p\u003e","products":[{"product_id":"the-rye-baker-by-stanley-ginsberg-9780393245219","title":"The Rye Baker","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eTrue rye bread—the kind that stands at the centre of northern and eastern European food culture—is something very special. With over 70 classic recipes, \u003cem\u003eThe Rye Baker\u003c\/em\u003e introduces bakers to the rich world of rye bread from both the old world and the new.\u003c\/p\u003e\n\n\u003cp\u003eAward-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French \u003cem\u003epains de seigle\u003c\/em\u003e, the earthy ryes of Alpine Austria and upper Italy, the crackly \u003cem\u003eknäckebröds\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eRounding 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. \u003cem\u003eThe Rye Baker\u003c\/em\u003e is the definitive resource for home bakers and professionals alike.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":46998747578604,"sku":"9780393245219","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/51cb9d409adadf9de3f79fd63e966e59.jpg?v=1763236715"}],"url":"https:\/\/bookhero.live\/collections\/stanley-ginsberg.oembed","provider":"Book Hero","version":"1.0","type":"link"}