num_pages: 240
description: From the bestselling author of My Bread: A clear illustrated guide to making sourdough and the Italian-inspired caf dishes from one of Manhattans best bakeries.Founded in 1994 Sullivan Street Bakery is renowned for its outstanding bread which graces the tables of New Yorks most celebrated restaurants. The bread at Sullivan Street Bakery crackling brown on the outside and light and aromatic on the inside is inspired by the dark crusty loaves that James Beard Awardwinning baker Jim Lahey discovered in Rome.Jim builds on the revolutionary no-knead recipe he developed for his first book My Bread to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas pastries egg dishes and caf classics The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called a church of bread.
language: English
title: The Sullivan Street Bakery Cookbook
publisher: W. W. Norton & Company