A01=Jim Lahey
A02=Rick Flaste
A23=Martha Stewart
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artisan
Author_Jim Lahey
Author_Rick Flaste
automatic-update
baguette
bake
baking
Category1=Non-Fiction
Category=WBVS
Category=WBVS2
cookbook
COP=United States
Delivery_Pre-order
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eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fermentation
food
how to
Language_English
loaf
no knead bread
PA=Not yet available
pizza dough
Price_€20 to €50
PS=Forthcoming
recipes
rye
softlaunch
sullivan street bakery
whole wheat
yeast
Product details
- ISBN 9781324076506
- Weight: 986g
- Dimensions: 213 x 262mm
- Publication Date: 17 Sep 2024
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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The secret to acclaimed baker Jim Lahey’s bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labour you put in totals five minutes: mix water, flour, yeast and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey’s basic loaf or a variation—a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette—the process couldn’t be more simple, or the results more inspiring.
In the fifteen years since My Bread’s publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives—with minimal work.
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. Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.
