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.Read more...
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 cafe classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called "a church of bread."
Cooking: Wrap up a real treat
Jim Lahey, whose revolutionary no-knead bread liberated bakers with the publication of his first book, My Bread, has done it again. The Sullivan Street Bakery Cookbook, named for Lahey’s renowned New York City establishment, teaches bread lovers how to make flavorful loaves by using natural sourdough leavening. (Don’t worry, instructions and step-by-step photos for making the essential liquid starter are included.) Lahey shares his recipes for Pane Tuscano, Multigrain and many more of his legendary Sullivan Street breads and pizzas—plus recipes for his “Italian-ish” takes on breakfast eggs and cakes, slow roasts, salads and sweets—in this excellent cookbook.
Need a gift for a fervent foodie? Kristen Kish Cooking: Recipes and Techniques will do the trick. Kish is young, adventurous and a former model, and her aesthetic eye is readily apparent in this elegantly styled cookbook. Kish is a strong believer in the power of mastering basic cooking methods and carefully coaches readers in everything from braising and blanching to poaching and pickling. Kish’s creations take time and concentration, but with recipes like Halibut in a smoky Ham Hock Sauce, Beef Rib Eye with Leek Fritters and Mustard Sabayon, and Sour Cream Pecan Cake with Malted Milk Crème Fraîche, it’s worth it.
The charming Ree Drummond is the quintessential “I-don’t-know-how-she-does-it” woman. The Pioneer Woman Cooks: Come and Get It! is her sixth bestselling cookbook, loaded with more than 120 recipes from Drummond’s repertoire that are perfect for busy home cooks. Each recipe comes with her step-by-step photos that ensure total success, whether it’s a breakfast bonanza, grab-and-go lunch, sheet-pan supper, slow cooker sensation or a glorious sweet.
COOKING TOP PICK
A true son of New England, Boston chef Matt Jennings deeply appreciates the region’s iconic dishes, local heritage and produce. He’s a gifted culinary innovator, too, who delights in adding a revelatory tweak or an unexpected combination of ingredients in order to turn a superb New England classic like clam chowder or brown bread into something a little different and a little more interesting. In Homegrown: Cooking from My New England Roots, Jennings’ gorgeously illustrated debut cookbook, he shares more than 100 recipes that are perfect for the home cook. Some of them are easy, like the super-comforting Farmstead Mac and Cheese, and some need more time, technique and energy, like his lavish Seafood Tourtière. But every recipe is infused with Jennings’ love of New England and his appreciation of fabulous food.