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

Name: My Bread: The Revolutionary No-Work, No-Knead Method
Brand: W. W. Norton & Company
SKU: 9780393066302
Price: 21.99 USD
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Contributors:

Jim Lahey, Rick Flaste (With)

Publisher:

W. W. Norton & Company

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Courses & Dishes, Methods, Individual Chefs & Restaurants

Book Topic:

Bread, Baking

Award:

2010 IACP Crystal Whisk Award Finalist - Baking Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2009-10-01

ISBN 13:

9780393066302

Weight:

2.11 lbs

Size:

10.50 x 8.08 x 0.84 inches

Pages:

224

Mint Condition +

product description

Description

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.

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. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

About the Author
Lahey, Jim: - Jim Lahey has received two James Beard Awards and is the author of The Sullivan Street Bakery Cookbook, My Bread, and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph.Flaste, Rick: - 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.

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

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