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My Bread: The Revolutionary No-Work, No-Knead Method

by and

My Bread: The Revolutionary No-Work, No-Knead Method Cover

ISBN13: 9780393066302
ISBN10: 0393066304
All Product Details

 

Synopses & Reviews

Publisher Comments:

When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman's initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.

The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic — no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.

The process couldn't be more simple, or the results more inspiring. My Bread devotes chapters to Jim's variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.

And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca — light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy's finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.

Here — finally — Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Review:

"Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes." Publishers Weekly

Review:

"The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker....[Jim Lahey is] the most intuitive bread baker I have ever met." Jeffrey Steingarten, Vogue

Review:

"Mr. Lahey's method is creative and smart....What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros....With just a little patience, you will be rewarded with the best no-work bread you have ever made." Mark Bittman, New York Times

Synopsis:

With step-by-step instructions and full-color photographs of finished loaves, My Bread is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread, but found traditional recipes dauntingly complicated.

About the Author

Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan's west side. His new pizza restaurant, Co., opened in Manhattan in early 2009.

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.

What Our Readers Are Saying

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Average customer rating based on 4 comments:

ahineg, August 6, 2013 (view all comments by ahineg)
I have baked bread for years but I could never make an "artisan" style bread with a crisp crust and dense interior. This book is the answer. I have tried the other books out there but found the dough difficult to work with. This method is incredibly easy, I got perfect results the first time. I look foreward to trying all the variations, including pizza and focaccia.
Was this comment helpful? | Yes | No
ahineg, August 6, 2013 (view all comments by ahineg)
I have baked bread for years but I could never make an "artisan" style bread with a crisp crust and dense interior. This book is the answer. I have tried the other books out there but found the dough difficult to work with. This method is incredibly easy, I got perfect results the first time. I look foreward to trying all the variations, including pizza and focaccia.
Was this comment helpful? | Yes | No
David Einar, September 27, 2011 (view all comments by David Einar)
Do you need a whole book based around one bread recipe? If you're like me and need visual information along with your text, then yes you do. I could follow a recipe just fine, but how do I know if the dough looks right? How should the dough look when I shape it into a loaf? Pictures to the rescue! Once I've followed the ingredient list to mix the dough, I just refer to the photos of all of the steps for the rest of the process. Great bread that's easy to make. Your friends and family will be impressed with your professional baking skills.

Was this comment helpful? | Yes | No
View all 4 comments

Product Details

ISBN:
9780393066302
Subtitle:
The Revolutionary No-Work, No-Knead Method
Author:
Jim Lahey and Rick Flaste
With:
Flaste, Rick
Photographer:
Fox, Squire
Author:
Lahey, Jim
Author:
Flaste, Rick
Publisher:
W. W. Norton & Company
Subject:
Bread
Subject:
Courses & Dishes - Bread
Subject:
Cooking and Food-Breads
Copyright:
Series Volume:
The Revolutionary No
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
224
Dimensions:
10.3 x 8.4 x 0.9 in 2.1 lb

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Related Subjects


Cooking and Food » Baking » Breads

My Bread: The Revolutionary No-Work, No-Knead Method New Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 224 pages W. W. Norton & Company - English 9780393066302 Reviews:
"Review" by , "Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes."
"Review" by , "The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker....[Jim Lahey is] the most intuitive bread baker I have ever met."
"Review" by , "Mr. Lahey's method is creative and smart....What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros....With just a little patience, you will be rewarded with the best no-work bread you have ever made."
"Synopsis" by , With step-by-step instructions and full-color photographs of finished loaves, My Bread is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread, but found traditional recipes dauntingly complicated.
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