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My Bread : The Revolutionary No-Work, No-Knead Method
by Jim Lahey and Rick Flaste


Overview -

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.  Read more...


 
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More About My Bread by Jim Lahey; Rick Flaste
 
 
 
Overview

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.

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Details
  • ISBN-13: 9780393066302
  • ISBN-10: 0393066304
  • Publisher: W. W. Norton & Company
  • Publish Date: October 2009
  • Page Count: 222
  • Dimensions: 10.5 x 8.08 x 0.84 inches
  • Shipping Weight: 2.11 pounds


Related Categories

Books > Cooking > Courses & Dishes - Bread

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 53.
  • Review Date: 2009-09-21
  • Reviewer: Staff

While the subtitle sounds like a late-night television infomercial, Lahey's quick bread-in-a-pot method garnered attention from foodies and critics after appearing in Mark Bittman's New York Times article. With co-writer Flaste, founding editor of the New York Times's dining section, Lahey, founder of the Sullivan Street Bakery and the New York pizzeria Co., presents his touted no-knead bread recipe, along with a collection of recipes building on the method. With only five minutes of labor (along with 12–18 hours of waiting/rising time), the authors promise the results of artisanal Italian-inspired bread. Lahey's down-to-earth tone and straightforward technique, along with instructional photographs lead home bakers through chapters including “Specialties of the House,” with such recipes as coconut-chocolate bread and pancetta bread; “Beyond Water,” breads made with carrot or apple juices and peanut butter; and “Pizzas and Foccacias,” featuring less-than-traditional toppings such as celery root, cauliflower and fennel pizzas. Additional sections on building sandwiches and what to do with stale bread—everything from soup to dessert—round out this innovative title. (Oct.)

 
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