My Bread: The Revolutionary No-Work, No-Knead Method (ePub)

Name: My Bread: The Revolutionary No-Work, No-Knead Method
Brand: W. W. Norton & Company
SKU: 133303708
Price: 38.90 CHF
Availability: OnlineOnly

(Sprache: Englisch)

Autor: Jim Lahey

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My Bread: The Revolutionary No-Work, No-Knead Method, Jim Lahey

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Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.

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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 magicno kneading necessary. The process couldn't be more simple, or the results more inspiring. HerefinallyJim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Autoren-Porträt von Jim Lahey

Jim Lahey's innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.

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Bibliographische Angaben

Autor: Jim Lahey
2020, 224 Seiten, Englisch
Verlag: W. W. Norton & Company
ISBN-10: 0393541835
ISBN-13: 9780393541830
Erscheinungsdatum: 22.05.2020

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Dateiformat: ePub
Grösse: 66 MB
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Englisch

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