Media

AUDIO/VIDEO
“The terroir of rye” Good Food (KCRW), 1/14/2017
“Rye surprise: The Rye Baker sees an ancient grain in new ways” The Splendid Table (NPR) 12/16/2016
“The Rye Baker” New Day Northwest (KING-TV5 Seattle) 10/5/2016

Presentation (partial) The Book Larder (Seattle) 10/4/2016

QUOTES AND INTERVIEWS
“What Makes Rye Bread Jewish?” The Nosher 6/20/2017
“Rye, A Grain With Ancient Roots, Is Rising Again,” New York Times 1/10/2017
“Rye expert takes Seashore for a spin” Charleston (SC) Post and Courier 9/23/2016
“Why are some rye breads scalded?” Washington Post 6/15/2016
“Rye is finally having a moment. Taste why in these brownie, cookie and hand pie recipes.” LA Times 6/10/2016

Reviews of THE RYE BAKER
“Rye Is Rising: The Age-Old Grain Spices Up Baked Goodies” Thomson Reuters (Smart Cooky) 1/11/2017
“Top Books for Cooks 2016” StarChefs 12/21/2016
“5 Bread Making Books To Give Or (Better!) To Keep” Zesterdaily 12/13/2016
“Best Cookbooks 2016” Leite’s Culinaria 12/12/2016
“Need baking help? These books offer guidance and confidence” Minneapolis Star Tribune 12/7/2016
“2016’s best cookbooks,” Nashua (NH) Telegraph, 12/1/2016
“The 31 best cookbooks of 2016” Washington Post 11/28/2016
“This fall’s new cookbooks: 27 of our favorites” LA Times 11/5/2016
“Slices of food history at Jewish book fair” San Diego Union-Tribune 11/2/2016
“How to Make Rye Bread Better than Ever” Tasting Table 10/19/16
“The Rye Baker Visits Mrs. Dalloway’s” Edible East Bay 10/15/2016
“‘The Rye Baker’ showcases astounding array of rye breads: Cookbook review” The Oregonian 9/26/2016
“The Best of Bread” Tablet Magazine 9/21/2016
“Looking Forward: Fall 2016 Cookbooks Recommendations” The National Baking Society 9/13/2016
“Review” Publisher’s Weekly 8/12/2016

RECIPE REPRINTS
Galician Rye and Sourdough Starter (Leite’s Culinaria)
Swedish Limpa (Good Food – KCRW)
Normandy Cider Rye (The Splendid Table)
Lucky Peach