Before he became famous for showing Mark Bittman his no-knead bread baked in cast iron Dutch oven, Jim Lahey was already recognized as one of NYC’s premier bakers at his Sullivan Street Bakery, a place the origins of which he traces to the bread he fell in love with in Rome. Here, Lahey expands on the possibilities of the no-knead method, particularly for sourdough loaves but also for fine-grained sandwich breads, brioche, ciabattas, and croissants, as well as recipes to accompany them or use them up should they become stale. You can start putting this book to work almost immediately with very happy results.
Color photographs throughout. Hardcover.
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