MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-100393066304
ISBN-139780393066302
eBay Product ID (ePID)72649045
Product Key Features
Book TitleMy Bread : the Revolutionary No-Work No-Knead Method
Number of Pages256 Pages
LanguageEnglish
TopicMethods / Garnishing & Food Presentation, Courses & Dishes / Bread
Publication Year2009
IllustratorYes
GenreCooking
AuthorRick Flaste, Jim Lahey
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight33.7 Oz
Item Length10.3 in
Item Width8.4 in
Additional Product Features
Intended AudienceTrade
LCCN2009-017356
Dewey Edition22
ReviewsIt'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., 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., Jim Lahey...opened the Sullivan St Bakery in 1994 selling breads that 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., 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 amateurs from the pros.... With just a little patience, you will be rewarded with the best no-work bread you have ever made., Rustic. Simple. Italian. Divine. I was hooked on Jim's bread from the very first taste of my first Sullivan Street loaf. He is truly the zen-master of bread baking., Jim Lahey... opened the Sullivan St Bakery in 1994 selling breads that 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., 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., 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., Jim Lahey's My Bread expands on his no-knead, bread-in-a-pot method, a revolutionary development that allows even once-hopeless bakers like me to produce wonderful loaves of thick-crusted goodness. In the professional arena, Jim is the acknowledged master of bread, dough, and crust. Chefs, foodies, and food nerds flock to his bakery and to his pizza joint. He is to bread what the Dalai Lama is to Buddhism., 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 amateurs from the pros...With just a little patience, you will be rewarded with the best no-work bread you have ever made.
Dewey Decimal641.8/15
SynopsisJim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world., Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" ( Vogue ) has revolutionized the food world. When he wrote about Jim Lahey's bread in the New York Times , Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread , with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home., When he wrote about Jim Lahey's bread in the New York Times , Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread , with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
LC Classification NumberTX769.L256 2009
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 24. Aug. 2016
GORGEOUS BOOK!
This book is absolutely gorgeous. It is so well written... and excellent read... simple and clear explanations and recipes. Once you get the basics down, wishing the first 2 chapters, you are all set to experiment to your heart's content! Not only would I recommend this book, I plan on buying additional copies to give as gifts! Beautify photos!Bestätigter Kauf: JaArtikelzustand: Neu
- 12. Jul. 2016
best bread ever
I have made a lot of bread but this super easy long rise recipe is the best ever. Rich flavor, artisan quality, crisp crust and airy interiorBestätigter Kauf: JaArtikelzustand: Gebraucht
- 31. Jan. 2022
Im a novice baker....
This book presents a fool-proof method of baking delicious bread WITH PHOTOS that helped reassure me of what it's supposed to look like along the way. The bread is delicious and I was amazed at my results as I normally don't bake but wanted to learn. Soon I'll try the bolder recipes now that I have the "basic" method down. Great book!!!!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 18. Feb. 2020
The quickest and easiest way to create an artisan loaf
Follow the directions precisely, and, in a day, with about 10 minutes work, you'll have your first old-world artisan loaf of bread. The no-knead approach to baking recalls the origin of baking bread -- with little yeast, a long rise time, and no kneading -- replacing more contemporary methods of greater amounts of yeast, a shorter rise time, and laborious kneading. I've tried several methods -- "No Need to Knead" and "Artisan Loaf in 5 Minutes" -- each of which have their value, particularly over store bought. But, these methods tend to render a tighter crumb, and a rather standard crust. The standard Lahey has a rich flavored, light and holed crumb with a dark deep crust. Recommended!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 03. Apr. 2019
Revolutionary
Making bread has always intimidated me...not anymore!!! This approach is uncomplicated and almost foolproof and the results are amazing. Because of a serendipitous mistake the first time through, I don’t bake the loaves the additional 15-20 minutes recommended. We prefer a crust that is golden and not too dark. When cooled a bit, I remove the dusting flour and brush with a bit of olive oil. Thank you, Jim Lahey, for making bread what it should be...a pleasure.
Bestätigter Kauf: JaArtikelzustand: Neu
- 04. Feb. 2020
best bread baking book ever
The book TEACHES: ~ How dough is made and what the ingredients do ~ Photos to show how to make the bread along with the written directions, so no fail directions ~ I have yet to make a loaf that isn't beautiful and makes me look like a gourmet baker. ~ ingredients are very cost effective and simpleBestätigter Kauf: JaArtikelzustand: Gebraucht
- 15. Jun. 2022
A great cookbook with easy workable bread recipes.
Great bookBestätigter Kauf: JaArtikelzustand: Gebraucht
- 15. Mär. 2022
My new hobby
Easy to follow recipes and interesting background stories. Very good photographs of processes. Quality book.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 23. Apr. 2025
The book is excellent in quality. Like n...
The book is excellent in quality. Like new!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 07. Mär. 2017
Can't wait to bake
My friend swears by this book and has made some incredible tasting bread. I'm looking forward to getting started.Bestätigter Kauf: JaArtikelzustand: Gebraucht
