Staff Pick
When Jim Lahey comes out with a new bread book, attention must be paid. Lahey, author of the madly popular My Bread, brings his easy to bake bread to new flavors using a sourdough starter. Not just a bread book, SSBC is also a breakfast, lunch, and dessert cookbook. Anyone who wants the joyful smell of freshly baked bread in their house, but doesn’t want to put in the amount of time bread making usually takes, really should take a look at Jim Lahey’s books. You’ll be the happier for it. Recommended By Tracey T., Powells.com
Synopses & Reviews
Synopsis
Ten years ago, Jim Lahey's no-knead recipes in My Bread caused a home-baking renaissance. In this long-awaited sequel, we turn to the Sullivan Street Bakery, which opened more than twenty years ago in New York's Soho.
The Sullivan Street Bakery Cookbook introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter--called biga--from the bloom that appears on fresh organic produce.
In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey's irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food, The Sullivan Street Bakery Cookbook will bring Lahey's baking expertise to homes across America.
Synopsis
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 cafe classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called "a church of bread."