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{ "item_title" : "My Bread", "item_author" : [" Jim Lahey", "Rick Flaste "], "item_description" : "When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind. Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques.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.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/39/306/630/0393066304_b.jpg", "price_data" : { "retail_price" : "29.95", "online_price" : "29.95", "our_price" : "29.95", "club_price" : "29.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
My Bread|Jim Lahey
My Bread : The Revolutionary No-Work, No-Knead Method
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Overview

When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques.

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.

Details

  • ISBN-13: 9780393066302
  • ISBN-10: 0393066304
  • Publisher: W. W. Norton & Company
  • Publish Date: October 2009
  • Dimensions: 10.5 x 8.08 x 0.84 inches
  • Shipping Weight: 2.11 pounds
  • Page Count: 224

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