New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
Jim Lahey Books
Jim Lahey, initially a sculptor, found his true medium in bread during travels through Italy. Inspired by the rustic baking traditions of Tuscany and Rome, he returned to New York with a vision to bring authentic Italian bread to American tables. His Sullivan St Bakery became renowned for its handcrafted loaves and wild yeast, captivating discerning restaurants and home bakers alike. Lahey's innovative no-knead method sparked a global baking revolution, solidifying his legacy as a master artisan who elevates bread from sustenance to soul.
The Sullivan Street Bakery Cookbook
- 240 pages
- 9 hours of reading
A clear, illustrated guide to making sourdough and the Italian-inspired cafe dishes from one of Manhattan's best bakeries.