The Sullivan Street Bakery Cookbook
10 November 2017
Description
A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.
Ten years ago, Jim Lahey’s My Bread (ISBN 978 0 393 06630 2) caused a home-baking renaissance. Now this sequel introduces home bakers to sourdough versions of the pugliese, brioche and multigrani for which the Sullivan Street Bakery is known—including a step-by-step guide to making sourdough starter from the bloom that appears on fresh organic produce. In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey’s irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food.
Awards
Shortlisted — International Association of Culinary Professionals Cookbook Award, 2018
Also By: Jim Lahey 
My Bread: The Revolutionary No-Work, No-Knead Method
Hardback, 2009
Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
My Bread: The Revolutionary No-Work, No-Knead Method
E Book
Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
