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The Sullivan Street Bakery cookbook

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Description

New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan's best bakeries.


Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York's most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.


Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called "a church of bread."

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ISBN:
9780393247282
9780393247299
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Grouping Information

Grouped Work IDc2b4acc1-f9ac-6a51-37ad-3ee778fc2d9d
Grouping Titlesullivan street bakery cookbook
Grouping Authorjim lahey
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-09-24 09:40:04AM
Last Indexed2020-09-24 09:41:30AM
Novelist Primary ISBNnone

Solr Details

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accelerated_reader_reading_level0
auth_author2Fox, Squire,
Joseph, Maya,
authorJim Lahey
author2-roleFox, Squire,photographer.
Joseph, Maya,author.
author_displayLahey, Jim
available_at_catalogArcade
detailed_location_catalogArcade
Belle Cooledge
display_description

New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan's best bakeries.

Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York's most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.

Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called "a church of bread."

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eBook
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Belle Cooledge
primary_isbn9780393247282
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record_details
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ils:.b25126003BookBooksFirst edition.EnglishW.W. Norton & Company, [2017]240 pages : illustrations (chiefly color) ; 27 cm
overdrive:10c1eb71-fcc6-43de-aaa1-007c9a49f0eeeBookeBookEnglishW. W. Norton & Company2017
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subject_facetBaking
Cookbooks
Cooking, Italian
Sullivan Street Bakery
title_displayThe Sullivan Street Bakery cookbook
title_fullThe Sullivan Street Bakery Cookbook
The Sullivan Street Bakery cookbook / Jim Lahey with Maya Joseph ; photography by Squire Fox
title_shortThe Sullivan Street Bakery cookbook
topic_facetBaking
Cooking & Food
Cooking, Italian
Nonfiction