Jim Lahey, owner of the acclaimed Sullivan Street Bakery in New York, has been on a mission to empower home cooks to bake their own bread. Ten years ago he introduced the “no knead” method to bread making, which practically made him a household name. In his new book, he turns his attention to sourdough and Italian breads, as well as pizza dough, brioche, croissants, and sandwiches. His no-fuss recipes will win over any baker who, like me, is intimidated by yeast.
From the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.
Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.
Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”
About the Author
Jim Lahey has received two James Beard Awards and is the author of The Sullivan Street Bakery Cookbook, My Bread, and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph.
Unlike some other, very technical bread books, the tone…is warm, encouraging, funny—sometimes even striving for poetic—as much as it is educational…But beyond the purple prose are excellent recipes with exacting instructions. — Melissa Clark - The New York Times
Jim Lahey is best known for his no-knead method of baking bread. He’s also behind New York’s fantastic Sullivan Street Bakery, where you can get a chickpea-fritter sandwich so good it will make you cry. That recipe is here, as are ones for apple-fennel pizza, brisket braised in black tea, and orange olive-oil cake. But more than anything, the book is a deeper dive into (mostly) no-knead bread-making, this time using sourdough starters. — Boston Globe
The gift of flawless bread at home, every time…The beloved baker is back with a (strikingly illustrated) look at how many of his bakery’s most celebrated breads are crafted. — Parade
I always look forward to my visits to Sullivan Street Bakery. Their quality and purity is uncompromising, and I am surprised by something new and wonderful every time. — Alice Waters, owner, Chez Panisse Restaurant, and author of The Art of Simple Food
Jim Lahey, who with his no-knead insights changed home baking forever, explores bread-based ‘cucina povera,’ the simple cooking of Italy in this creative, easy-to-use cookbook. — Mark Furstenberg, James Beard Award–winning baker and owner of Bread Furst
Little wonder the mastermind behind a book about the food you want to eat every day is by the same guy who’s been teaching us about the bread we want to eat every day. These recipes are simple, accessible, and endlessly pleasing. Jim’s done it again. — Dan Barber, chef and author of The Third Plate