Pumpernickel it may be paired with caviar, smoked salmon, sturgeon, and other expensive products on an hors d'oeuvres tray. While some commercial bakeries mass produce pumpernickel bread for wholesale, many American shops, stores, and families use traditional recipes and bake times. Some mass produced pumpernickel in North America may incorporate natural colorants such as molasses, caramel color, coffee, or cocoa powder among others to imitate the various shades of brown of traditional German pumpernickel. As is common modern commercial baking practice, commercial bakeries the world over often add wheat flour to provide gluten structure and increase rise, and commercial yeast to
What Work Is sometimes been criticized for leaning too hard on his blue-collar "bona fides". The critic Adam Kirsch, writing in "The Times Book Review" in 1999, noted, accurately enough, that “in his autobiographical essays he goes out of his way to tell us that he is essentially a peasant.” David Baker, writing about "What Work Is" (1991) in the "Kenyon Review", said Levine has “one of our most resonant voices of social conviction and witness, and he speaks with a powerful clarity…What Work Is may be one of the most important books of poetry of our time. Poem after poem confronts the