- 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: 50 customer reviews
- Amazon Bestsellers Rank: #41,829 in Books (See Top 100 in Books)
My Bread: The Revolutionary No-work No-knead Method Hardcover – Sep 22 2009
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“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. Laheys method is creative and smart. . . . What makes Mr. Laheys process revolutionary is the resulting combination of great crumb, lightness, incredible flavorlong fermentation gives you thatand 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 Romes Campo de Fiori, Laheys model and mentor.Corby Kummer, The Atlantic
Its 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 Biancaman, oh man, can he do pizza Biancathose salty squares of almost entirely naked crust.Frank Bruni, New York Times
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The first 50 pages are really just him telling his story, but once you start getting into the breads and what not it is really incredible.
The recipe is quite forgiving and versatile. On my first try I really messed up (yet still turned out alright) but the second try it turned out really well making a cheese bread. Next stop, jalapeño cheddar bread!
Mont tremblant, Qc
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