Hardcover; Published 9/9/2009; 256 Pages; ISBN 9780393066302
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For an author biography, beautiful photos from the book, and recipes, click here.
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.
This book is a must buy for anyone who is interested in baking breads. The recipes are easy to follow and quite delicious. Even if you've never baked anything before, you're bound to find success with this book. As I type, my boyfriend, who has never baked anything from scratch in his life, is in the kitchen mixing up some dough. I consider myself a seasoned baker, and I made my first yeast bread using one of these recipes about a month ago. I am hooked now. I highly recommend this book!
0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »Iwas disapointed. I expected fast & simple. The rising tmes are extreme. I'm not sure I will ever use it.
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