The Sullivan Street Bakery Cookbook
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
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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Jim Lahey. (2017). The Sullivan Street Bakery Cookbook. W. W. Norton & Company.
Chicago / Turabian - Author Date Citation (style guide)Jim Lahey. 2017. The Sullivan Street Bakery Cookbook. W. W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)Jim Lahey, The Sullivan Street Bakery Cookbook. W. W. Norton & Company, 2017.
MLA Citation (style guide)Jim Lahey. The Sullivan Street Bakery Cookbook. W. W. Norton & Company, 2017.
| Library | Owned | Available |
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| Shared Digital Collection | 1 | 1 |
There are 2 holds on this title.
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- bioText: Jim Lahey's innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.
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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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July 17, 2017
New Yorkers are likely familiar with Sullivan Street Bakery, one of N.Y.C.’s best sources for terrific breads and baked goods. And Sullivan Street founder Jim Lahey’s profile got a significant boost from 2010’s My Bread, which detailed his innovative and surprisingly simple no-knead bread-making technique and inspired thousands of home bakers. Here, Lahey takes readers behind the counter to show how many of the bakery’s famous products are crafted and created, not infrequently with the same fuss-free approach that has already endeared Lahey to so many. Focusing on Italian breads, Lahey begins with the starter, the funky foundation of sourdough, used in basic loaves such as pane Toscano and Pugliese. He then moves on to must-try recipes for pizza dough and hamburger buns, as well as instructions for a no-knead brioche and croissant. Each recipe is clearly and concisely communicated, often accompanied by images of key stages or techniques in the baking process to ensure home bakers stay on track and that the finished product turns out as expected. Once the baking is done, Lahey and Joseph give readers a litany of ways to put their products to use in dishes such as apple-fennel pizza, cardamom cinnamon buns, and a chickpea fritter and tahini sandwich. The authors even offer ways for readers to repurpose their mistakes into an entirely new loaf. Those unfamiliar with Lahey’s previous work won’t be left in the dust, as this cookbook reiterates the tenets of its predecessor, condensing them and expanding their range and practicality. A terrific addition to the bread-making canon.
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November 15, 2017
Lahey (My Bread), founder of New York City's Sullivan Street Bakery, is credited with popularizing a no-knead, Dutch-oven cooking method that can be used to achieve bakery-worthy loaves at home. His third cookbook, written with wife and coauthor Joseph, builds on this technique, applying it to sourdough breads naturally leavened with biga, a type of prefermentation. Home cooks who aren't ready to take on the multiday process of making the biga can start with speedier breads, savory dishes, and sweets, including egg sandwiches, apple bread pudding, kale and cauliflower salad, and flourless triple-chocolate cookies. Throughout, Lahey provides excellent instruction in an easy-to-visualize way. VERDICT A masterclass in baking with the bonus of delicious Italian-inspired foods. Highly recommended.
Copyright 2017 Library Journal, LLC Used with permission.
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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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