My Bread

The Revolutionary No-Work, No-Knead Method

AvJim Lahey

Inbunden, Engelska, 2009

355 kr

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Inbunden

332 kr

Beskrivning

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.

Produktinformation

Utgivningsdatum:2009-10-05
Mått:213 x 264 x 23 mm
Vikt:939 g
Format:Inbunden
Språk:Engelska
Antal sidor:224
Förlag:WW Norton & Co
ISBN:9780393066302
Utmärkelser:Short-listed for International Association of Culinary Professionals Cookbook Award 2010

Utforska kategorier

Bakböcker inom Mat och dryck

Mer om författaren

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. Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

Recensioner i media

"Mr. Lahey's method is creative and smart…What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor—long fermentation gives you that—and an enviable, crackling crust, the feature of bread that most frequently separates amateurs from the pros…With just a little patience, you will be rewarded with the best no-work bread you have ever made."