The Sullivan Street Bakery Cookbook
The Sullivan Street Bakery Cookbook
Description
He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan’s west side. About the Author Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. . His new pizza restaurant, Co., opened in Manhattan in early 2009. He has received two James Beard Awards and is the author of My Bread and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph
A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.Ten years ago, Jim Lahey’s no-knead recipes in My Bread caused a home-baking renaissance. This includes a step-by-step guide to making sourdough startercalled bigafrom the bloom that appears on fresh organic produce.In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. An essential book for home bakers and lovers of Italian food, The Sullivan Street Bakery Cookbook will bring Lahey’s baking expertise to homes across America. In this long-awaited sequel, we turn to the Sullivan Street Bakery, which opened more than twenty years ago in New York’s Soho.The Sullivan Street Bakery Cookbook introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes Lahey’s irre
He lives in New York City with his wife and coauthor, Maya Joseph. . Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He has received two James Beard Awards and is the author of My Bread and My Pizza. His new pizza restaurant, Co., opened in Manhattan in early 2009. He opened the Sullivan Street B