{"product_id":"my-bread-the-revolutionary-no-work-no-knead-method-hardcover","title":"My Bread: The Revolutionary No-Work, No-Knead Method - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJim Lahey\u003c\/b\u003e (Author), \u003cb\u003eRick Flaste\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen he wrote about Jim Lahey's bread in the \u003cem\u003eNew York Times\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp\u003eThe secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in \u003cem\u003eMy Bread\u003c\/em\u003e, 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 magic--no kneading necessary. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003ePraise for Jim Lahey and the Sullivan Street Bakery: Mr. Lahey s method is creative and smart. . . . What makes Mr. Lahey s process revolutionary is the resulting combination of great crumb, lightness, incredible flavor long fermentation gives you that and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. . . . With just a little patience, you will be rewarded with the best no-work bread you have ever made. Mark Bittman, New York Times The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker. . . . [Jim Lahey is] the most intuitive bread baker I have ever met. Jeffrey Steingarten, Vogue Jim Lahey . . . opened the Sullivan St Bakery in 1994 selling breads no one in the city had made before. . . . Sullivan St became the name to look and ask for, and . . . became . . . the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome s Campo de Fiori, Lahey s model and mentor. Corby Kummer, The Atlantic It s bread above all that [Lahey] knows and loves. . . . The man can do wonders with flour and water, massaged or not. . . . He can do fluffy, crunchy, supple, dense. He can do pizza Bianca man, oh man, can he do pizza Bianca those salty squares of almost entirely naked crust. Frank Bruni, New York Times\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.84 x 10.5 x 8.08 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2009\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2010)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984320856365,"sku":"9780393066302","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/MUJXZ1JxSTFyekViVGxvckVOcS9sdz09.webp?v=1776092421","url":"https:\/\/ishookbooks.com\/products\/my-bread-the-revolutionary-no-work-no-knead-method-hardcover","provider":"iShook Books","version":"1.0","type":"link"}