My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey
My Bread: The Revolutionary No-Work, No-Knead Method
My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey
Descripción
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.
Detalles
| Formato | Tapa dura |
| Número de Páginas | 224 |
| Lenguaje | Inglés |
| Editorial | W. W. Norton & Company |
| Fecha de Publicación | 2009-10-01 |
| Dimensiones | 10.5" x 8.08" x 0.84" pulgadas |
| Letra Grande | No |
| Con Ilustraciones | Si |
| Premios | IACP Crystal Whisk Award 2010 (Finalist) |
Acerca del Autor
Flaste, Rick
Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.Lahey, Jim
Jim Lahey has received two James Beard Awards and is the author of The Sullivan Street Bakery Cookbook, My Bread, and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph.Garantía & Otros
| Garantía: | 30 dias por defectos de fabrica |
| Peso: | 0.957 kg |
| SKU: | 9780393066302 |
| Publicado en Unimart.com: | 03/03/24 |
| Feedback: |
¿Viste un precio más bajo?
Queremos saber.
|
