The Sullivan Street Bakery Cookbook - by Jim Lahey (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>From the bestselling author of <em>My Bread</em>: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan's best bakeries.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>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.</p><p>Jim builds on the revolutionary no-knead recipe he developed for his first book, <em>My Bread</em>, 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, <em>The Sullivan Street Bakery Cookbook</em> delivers the flavors of a bakery Ruth Reichl once called "a church of bread."</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>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.-- "Boston Globe"<br><br>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.-- "Parade"<br><br>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 "The New York Times"<br><br>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<br><br>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<br><br>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<br>
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