The Sullivan Street Bakery Cookbook
The Sullivan Street Bakery Cookbook
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Résumé
A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.
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The Sullivan Street Bakery Cookbook by Jim Lahey
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.
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.
| SKU | Non disponible |
| ISBN 13 | 9780393247282 |
| ISBN 10 | 0393247287 |
| Titre | The Sullivan Street Bakery Cookbook |
| Auteur | Jim Lahey |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | WW Norton & Co |
| Année de publication | 2017-11-10 |
| Nombre de pages | 240 |
| Prix | Short-listed for International Association of Culinary Professionals Cookbook Award 2018 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |