• $3.99

Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2012
December 5
LANGUAGE
EN
English
LENGTH
93
Pages
PUBLISHER
Camino Books, Inc
SELLER
Camino Books Inc.
SIZE
10.3
MB

More Books by Stanley Ginsberg & Norman Berg