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My Bread: The Revolutionary No-work No-knead Method Hardcover – Sep 22 2009

4.5 out of 5 stars 51 customer reviews

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  • My Bread: The Revolutionary No-work No-knead Method
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  • My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
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  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Total price: CDN$ 95.27
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Product details

  • Hardcover: 256 pages
  • Publisher: WW Norton; unknown edition (Sept. 22 2009)
  • Language: English
  • ISBN-10: 0393066304
  • ISBN-13: 978-0393066302
  • Product Dimensions: 21.1 x 2.3 x 26.2 cm
  • Shipping Weight: 953 g
  • Average Customer Review: 4.5 out of 5 stars 51 customer reviews
  • Amazon Bestsellers Rank: #58,020 in Books (See Top 100 in Books)
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Product description

Review

“The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker..... [Lahey] is the most intuitive bread baker I have ever met.” (Jeffrey Steingarten - Vogue)

From the Back 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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