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.
Jim Lahey is best known for his no-knead method of baking bread.
He's also behind New York's fantastic Sullivan Street Bakery, where
you can get a chickpea-fritter sandwich so good it will make you
cry. That recipe is here, as are ones for apple-fennel pizza,
brisket braised in black tea, and orange olive-oil cake. But more
than anything, the book is a deeper dive into (mostly) no-knead
bread-making, this time using sourdough starters.
The gift of flawless bread at home, every time... The beloved baker
is back with a (strikingly illustrated) look at how many of his
bakery's most celebrated breads are crafted.
Unlike some other, very technical bread books, the tone... is warm,
encouraging, funny--sometimes even striving for poetic--as much as
it is educational.... But beyond the purple prose are excellent
recipes with exacting instructions.--Melissa Clark
I always look forward to my visits to Sullivan Street Bakery. Their
quality and purity is uncompromising, and I am surprised by
something new and wonderful every time.--Alice Waters, owner, Chez
Panisse Restaurant, and author of The Art of Simple Food
Jim Lahey, who with his no-knead insights changed home baking
forever, explores bread-based 'cucina povera, ' the simple cooking
of Italy in this creative, easy-to-use cookbook.--Mark Furstenberg,
James Beard Award-winning baker and owner of Bread Furst
Little wonder the mastermind behind a book about the food you want
to eat every day is by the same guy who's been teaching us about
the bread we want to eat every day. These recipes are simple,
accessible, and endlessly pleasing. Jim's done it again.--Dan
Barber, chef and author of The Third Plate
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