My Bread

The Revolutionary No-Work, No-Knead Method

By Jim Lahey; Squire Fox (Photographer); Rick Flaste
(W. W. Norton & Company, Hardcover, 9780393066302, 222pp.)

Publication Date: October 2009

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Selected by Indie Booksellers for the December 2009 Indie Next List
“It is easy for me to recommend My Bread because I have been using Jim Lahey's recipe for no-knead bread ever since the flawlessly simple and versatile recipe was published in the New York Times. My Bread includes more than 40 bread variations, recipes for sandwich ingredients, recipes for his classic panini, and suggestions for what to do with left over stale bread. This is the bread book to end all bread books.”
-- Janina Larenas, Logos Books & Records, Santa Cruz, CA


Description
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 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."

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