The Sullivan Street Bakery Cookbook

Nonfiction, Food & Drink, Baking & Desserts, Bread, International, European, Italian
Cover of the book The Sullivan Street Bakery Cookbook by Jim Lahey, W. W. Norton & Company
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Author: Jim Lahey ISBN: 9780393247299
Publisher: W. W. Norton & Company Publication: November 7, 2017
Imprint: W. W. Norton & Company Language: English
Author: Jim Lahey
ISBN: 9780393247299
Publisher: W. W. Norton & Company
Publication: November 7, 2017
Imprint: W. W. Norton & Company
Language: English

New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.

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 café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.

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 café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

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