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The Sullivan Street Bakery cookbook

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Publisher:
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Pub. Date:
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Language:
English
Description

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 Update2024-02-21 02:19:41AM
Last Indexed2024-02-21 02:40:24AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Fox, Squire
Joseph, Maya
author
Lahey, Jim
author2-role
Fox, Squire,photographer
Joseph, Maya,author
author_display
Lahey, Jim
available_at_catalog
Galt
detailed_location_catalog
Galt
Orangevale
display_description

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."

format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
c2b4acc1-f9ac-6a51-37ad-3ee778fc2d9d
isbn
9780393247282
9780393247299
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-02-21T10:40:24.693Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5 L183s 2017
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Galt
Orangevale
primary_isbn
9780393247282
publishDate
2017
publisher
W. W. Norton & Company
W.W. Norton & Company
recordtype
grouped_work
subject_facet
Baking
Cookbooks
Cooking, Italian
Sullivan Street Bakery
title_display
The Sullivan Street Bakery cookbook
title_full
The Sullivan Street Bakery Cookbook
The Sullivan Street Bakery cookbook / Jim Lahey with Maya Joseph ; photography by Squire Fox
title_short
The Sullivan Street Bakery cookbook
topic_facet
Baking
Cooking & Food
Cooking, Italian
Nonfiction

Solr Details Tables

item_details

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ils:.b25126003.i77155312Orangevale641.5 L183s 20171falsefalseDue Mar 12, 2024oraag
ils:.b25126003.i76932084Galt641.5 L183s 20171falsefalseOn Shelfgalag
overdrive:10c1eb71-fcc6-43de-aaa1-007c9a49f0ee-2Online OverDrive CollectionOnline OverDriveeBookeBook1falsetrueOverDriveAvailable Online

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b25126003BookBooksFirst editionEnglishW.W. Norton & Company[2017]240 pages : illustrations (chiefly color) ; 27 cm
overdrive:10c1eb71-fcc6-43de-aaa1-007c9a49f0eeeBookeBookEnglishW. W. Norton & Company2017

scoping_details_catalog

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