Inspired by the ancient art of Italian bread making, Jim Lahey developed artisanal bread that is entirely his own and soon can be yours. It takes only a pot to create what Mark Bittman in the New York Times calls "the best no-work bread you have ever made." The method, which captured worldwide attention, is practically foolproof and allows the home baker to let the dough rise slowly, without any kneading or fuss, and then bake it in a heavy, preheated pot. Lahey also shares the fun of making his inventive recipes for classic breads like the rustic Italian baguette, the stirato, and his famous pizza bianca. With step-by-step instructions and full color photographs of finished loaves, My Bread is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread but found traditional recipes dauntingly complicated.
Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.While the subtitle sounds like a late-night television infomercial, Lahey's quick bread-in-a-pot method garnered attention from foodies and critics after appearing in Mark Bittman's New York Times article. With co-writer Flaste, founding editor of the New York Times's dining section, Lahey, founder of the Sullivan Street Bakery and the New York pizzeria Co., presents his touted no-knead bread recipe, along with a collection of recipes building on the method. With only five minutes of labor (along with 12–18 hours of waiting/rising time), the authors promise the results of artisanal Italian-inspired bread. Lahey's down-to-earth tone and straightforward technique, along with instructional photographs lead home bakers through chapters including "Specialties of the House," with such recipes as coconut-chocolate bread and pancetta bread; "Beyond Water," breads made with carrot or apple juices and peanut butter; and "Pizzas and Foccacias," featuring less-than-traditional toppings such as celery root, cauliflower and fennel pizzas. Additional sections on building sandwiches and what to do with stale bread—everything from soup to dessert—round out this innovative title. (Oct.)
[Page 53]. Copyright 2009 Reed Business Information.
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