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My Bread: The Revolutionary No-Work, No-Knead Method
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My Bread: The Revolutionary No-Work, No-Knead Method Hardcover - 2009

by Lahey, Jim

  • New

Lahey's "breathtaking, miraculous, no-work, no-knead bread" "(Vogue)" has revolutionized the food world. He shares the fun of making his inventive recipes with step-by-step instructions and full-color photographs.

Description

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Details

  • Title My Bread: The Revolutionary No-Work, No-Knead Method
  • Author Lahey, Jim
  • Binding Hardcover
  • Edition First Edition
  • Condition New
  • Pages 224
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company, New York, New York
  • Date 2009-10-01
  • Illustrated Yes
  • Features Dust Cover, Illustrated, Index, Price on Product - Canadian, Table of Contents
  • Bookseller's Inventory # ING9780393066302
  • ISBN 9780393066302 / 0393066304
  • Weight 2.11 lbs (0.96 kg)
  • Dimensions 10.5 x 8.08 x 0.84 in (26.67 x 20.52 x 2.13 cm)
  • Library of Congress subjects Bread
  • Library of Congress Catalog Number 2009017356
  • Dewey Decimal Code 641.815

About Russell Books Ltd British Columbia, Canada

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Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

Family owned and operated since 1961. Located in Downtown Victoria selling new, used, and remainder titles in all categories. We also have an extensive selection of Journals, cards and calendars.

Terms of Sale: For further information - (250) 361-4447 (GST applied to all Canadian orders). Shipping prices are based on books weighing 2.2 LB, or 1 KG. Canadian and U.S. orders sent with Automated Package Tracking and delivery confirmation, where available. If your book order is heavy or over-sized, we may contact you regarding any extra shipping costs.

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From the publisher

Includes index.

From the rear cover

Praise for Jim Lahey and the Sullivan Street Bakery: 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 the amateurs from the pros. . . . With just a little patience, you will be rewarded with the best no-work bread you have ever made. Mark Bittman, New York Times The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker. . . . [Jim Lahey is] the most intuitive bread baker I have ever met. Jeffrey Steingarten, Vogue Jim Lahey . . . opened the Sullivan St Bakery in 1994 selling breads no one in the city had made before. . . . Sullivan St became the name to look and ask for, and . . . became . . . the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome s Campo de Fiori, Lahey s model and mentor. Corby Kummer, The Atlantic It s bread above all that [Lahey] knows and loves. . . . The man can do wonders with flour and water, massaged or not. . . . He can do fluffy, crunchy, supple, dense. He can do pizza Bianca man, oh man, can he do pizza Bianca those salty squares of almost entirely naked crust. Frank Bruni, New York Times

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Media reviews

Citations

  • Booklist, 09/15/2009, Page 14
  • New York Times Book Review, 12/06/2009, Page 33
  • Publisher's Weekly Annex, 09/14/2009, Page 0
  • Publishers Weekly, 09/21/2009, Page 53

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