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My Bread
The Revolutionary No-Work, No-Knead Method
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Brief Description
The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labour you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work...
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My Bread
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My Bread
Jim Lahey returns with a 15th-anniversary edition of his classic cookbook—featuring five unmissable new recipes
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Description
The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labour you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation—such as a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, or a classic Italian baguette—the process couldn't be more simple, nor the results more inspiring.
In the fifteen years since My Bread's publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, bringing good bread making back into our lives with minimal work.
Book Details
INFORMATION
ISBN: 9781324076506
Publisher: WW Norton & Co
Format: Hardback
Date Published: 25 October 2024
Country: United States
Imprint: WW Norton & Co
Edition: 15th Anniversary Edition
Illustration: Color photographs throughout
Contributors:
- Foreword by Martha Stewart
- With Rick Flaste
- Foreword by Martha Stewart
- Foreword by Martha Stewart
Audience: General / adult
DIMENSIONS
Spine width: 20.0mm
Width: 213.0mm
Height: 262.0mm
Weight: 986g
Pages: 240
About the Author
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.
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