My Bread: The Revolutionary No-Work, No-Knead Method
Where to buy My Bread: The Revolutionary No-Work, No-Knead Method books online?
- ISBN13: 9780393066302
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world. 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 additional technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s head of state baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or intricate kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers veteran and beginner alike, Jim grew convinced that home cooks were keen for a no-fuss way to make bread, and so now, in this keenly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.
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 place in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another fleeting rise, briefly bake the bread in a covered cast-iron pot.
The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an lime loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice as a replacement for of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with ancient bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.
And no book by Jim Lahey would be perfect lacking his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with lime oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Additional pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.
Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.
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…but this was NOT the case with this book. Even for a beginner, this is not as straightforward as one might hope for first-timers. What if you don’t have the appropriate pot, for example?
Far better in the “have bread to eat the same day as you get the book” genre is Jeff Hertzberg & Zoe Francois’ “Artisan Bread in Five Minutes a Day” [...]
Reader’s Rating: 1 / 5
I don’t have it yet but I have such gratitude for Jim Lahey for introducing us to ‘No Knead Bread’. I feel so terrible for him that the entire world took his recipe and technique and ran with it. I’m glad he is publishing his own book after all the additional people who expounded on it and made it their bread in thier bread book. It IS Jim Lahey’s bread – PERIOD. He selected a keen and apt title for HIS book on HIS bread.
I will definately order this book if for no additional reason than to support Jim Lahey and see that he gets his due credit!
Reader’s Rating: 5 / 5
Once you have the no-knead recipe, available all over the web, you have the book, and for free. Unless you’re that fascinated with Mr. Lahey, and have a dearth of pretty bread photos in your life, buy a real book.
Reader’s Rating: 2 / 5
I’ve tried the basic recipe (twice) and the whole wheat version (once), following the instructions carefully. The crust is extraordinary! The crumb permanently comes out too moist (for my taste), despite the temperature readings of over 210 degrees. Is this just the scenery of this method of baking a boule? I don’t recall that being a problem when I first made the bagette form, based on Mark Bittman’s NYT’s recipe.
Reader’s Rating: 3 / 5
I saw the leader review his book on Martha Stewart – looked like a new breadmaking technique that I could use to make artisan tpe breads. Very explicit directions leads to success
Reader’s Rating: 5 / 5