Author: Leland Wilson BrigglePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 144
Book Description
Classification of Triticum Species and of Wheat Varieties Grown in the United States
Author: Leland Wilson BrigglePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 144
Book Description
Technical Bulletin
Author: Distribution of the varieties and classes of wheat in the United States in ...
Author: Distribution of the Varieties and Classes of Wheat in the United States in 1979
Author: Distribution of the Varieties and Classes of Wheat in the United States in ...
Author: W. G. HamlinDistribution of the Varieties and Classes of Wheat in the United States in 1964
Author: Louis Powers ReitzPublisher:
ISBN:
Category : Wheat
Languages : en
Pages : 76
Book Description
Distribution of the Varieties and Classes of Wheat in the United States in 1969
Author: Louis Powers ReitzPublisher:
ISBN:
Category : Wheat
Languages : en
Pages : 80
Book Description
Distribution of the Varieties and Classes of Wheat in the United States in 1974
Author: Louis Powers ReitzPublisher:
ISBN:
Category : Wheat
Languages : en
Pages : 104
Book Description
Classes of Wheat in the U.S. Wheat Economy
Author: Frank GommeThe Rye Baker: Classic Breads from Europe and America
Author: Stanley GinsbergPublisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 521
Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution 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.