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A 10lbs loaf of sissel rye at Orwasher's Bakery in New York, Dec. 29, 2016. Riding a wave of interest in ancient grains, rye has recently been sprouting in many influential kitchens — in pasta, porridge, brownies, bread and even cooking methods. (Evan Sung/The New York Times)
A 10lbs loaf of sissel rye at Orwasher's Bakery in New York, Dec. 29, 2016. Riding a wave of interest in ancient grains, rye has recently been sprouting in many influential kitchens — in pasta, porridge, brownies, bread and even cooking methods. (Evan Sung/The New York Times)| Foto: NYT
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