Stanley Ginsberg, owner-proprietor of The New York Bakers, a seller of baking ingredients, received the IACP Jane Grigson Award for his first book, Inside the Jewish Bakery. A native New Yorker, he lives with his wife in San Diego.
Among the profusion of recently published baking books, a fair bit
of chaff has been mixed in with the grain. For Stanley Ginsberg,
rye is the grain of choice, and his book The Rye Baker is a tall
and healthy stalk. Although we disagree now and again (for
instance, I personally do not endorse vital wheat gluten or clear
flour), there is no doubt that Stanley has made an important and
durable contribution, and I congratulate and thank him for his
excellent work.--Jeffrey Hamelman, bakery director, King Arthur
Flour Company, and author of Bread: A Baker's Book of Techniques
and Recipes
Rye breads are back, as they rightly should be. In The Rye Baker,
Stanley Ginsberg has given us everything we need to know about this
most misunderstood and fascinating grain, along with a complete
collection of superb formulas for every variation of rye bread
imaginable. This book is a must-have for all serious bread bakers;
an instant classic.--Peter Reinhart, author of Bread Revolution
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