Bokus
Jim Lahey - My Bread, Inbunden

Inbunden, Engelska, 2009

My Bread

The Revolutionary No-Work, No-Knead Method

Av Jim Lahey

364 kr

Beställningsvara. Skickas inom 3-6 vardagar. Fri frakt över 249 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
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."

Betyg & recensioner

2 recensioner, genomsnitt 4.5/5

  1. 5/5 Colomba

    En underbar bok som är en blandning av bakning och matlagning. Dem flesta rätter är från det italienska köket. Mått ges i grams, cup, pounds, tablespoons, etc..Fina bilder. Det vattnar verkligen i munnen och boken har fått fantastiskta recensioner överallt samt blev utvald av Gourmet Cookbook Club som en särskild bra bok.

  2. 4/5 Butabi

Mer från samma författare