The Sullivan Street Bakery Cookbook
| Author | : | |
| Rating | : | 4.80 (890 Votes) |
| Asin | : | B06XH3N2R4 |
| Format Type | : | |
| Number of Pages | : | 236 Pages |
| Publish Date | : | 2018-02-15 |
| Language | : | English |
DESCRIPTION:
. His new pizza restaurant, Co., opened in Manhattan in early 2009. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan’s west side. 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 rece
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. 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. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan’s west side. He lives in New York City with his wife and coauthor, Maya Joseph.
This includes Lahey’s irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. 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. 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 starter—called biga—from the bloom that appears on fresh or