The Sullivan Street Bakery Cookbook

Rating

A clear, illustrated guide to making sourdough and the Italian-inspired cafe dishes from one of Manhattan's best bakeries. 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 starterÂ called bigaÂ 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. 150 color illustrations

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. He has received two James Beard Awards and is the author of My Bread and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph.

Reviews

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 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 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 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 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.