The Sullivan Street Bakery Cookbook

Jim Lahey (Autor)

Buch | Hardcover

240 Seiten

2017
WW Norton & Co (Verlag)
978-0-393-24728-2 (ISBN)

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

Ten years ago, Jim Lahey’s My Bread (ISBN 978 0 393 06630 2) caused a home-baking renaissance. Now this sequel introduces home bakers to sourdough versions of the pugliese, brioche and multigrani for which the Sullivan Street Bakery is known—including a step-by-step guide to making sourdough starter from the bloom that appears on fresh organic produce. In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey’s irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food.

Jim Lahey’s innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.

Erscheinungsdatum	14.11.2017
Co-Autor	Maya Joseph
Zusatzinfo	150 color illustrations
Verlagsort	New York
Sprache	englisch
Maße	213 x 262 mm
Gewicht	973 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	0-393-24728-7 / 0393247287
ISBN-13	978-0-393-24728-2 / 9780393247282
Zustand	Neuware