The Interview Issue! Conversations with: Ari on his forthcoming book, Zingerman’s Guide to Better Bacon Zingerman’s Coffee Company managing partner Allen Leibowitz on five years in the coffee biz Roadhouse chef and managing partner Alex … Continued
Our Anniversary issue features Ari writing on: Great Lakes Cheshire from Zingerman’s Creamery The Dexter Reuben at Zingerman’s Roadhouse El Rustico chocolate bar from Missouri’s Shawn Askinosie Cubeb Peppers from Bali Morelli Family Pasta Carolina … Continued
Zingerman’s Guide to Great Chocolate The Hidden History of African American Cooking in the White House “Rye Bread, Bridges and a Vote for Really Big Loaves” by Ari Download the Zingerman’s Newsletter for January-February 2009
Reprinted from the Zingerman’s Newsletter, January-February 2009 Based on everything I’ve learned here’s what goes into a good Jewish rye bread: #1 A Good Rye Sour Starter The old style, Jewish rye starter is made … Continued
Rye is a relative newcomer among foods; people have been eating it for only about 3000 years. Originally it was probably nothing more than a weed, intruding into the hard-to-maintain northern European wheat fields. At some point farmers must have given up fighting the stuff and switched to growing it. Today it is the third most important cereal grain in the world, after wheat and rice. Making bread from rye flour alone is difficult (though definitely doable) because it has none of the gluten you need to make a bread rise. Because it’s harder to work with and because it lacks gluten, rye flour is usually mixed with that of other grains—barley, millet, buckwheat or wheat—for bread making.
In terms of food, as usual there are about 900 great things that I feel like I should write about… .Comte, Manchester from the Creamery, Christmas Cookie Club cookies (and books, signed by Ann Pearlman), … Continued
