The Sullivan Street Bakery Cookbook - Jim Lahey

Staff Pick

Jim Lahey is known for his revolutionary “no-knead” breads—slow-rising with natural leavening, baked in a very hot oven in a covered pot—which result in crackling, crusty loaves with a tender, airy interior. They are at the center of his recipes in The Sullivan Street Bakery Cookbook (W.W. Norton, $35), written with his wife, Maya Joseph. At the Bakery, he complements the breads with breakfast and lunch dishes, “Italian-ish,” with one or two ingredients being the stars. There are chapters on the masterful breads, pizzas, morning pastries; slow-cooking and roasting; and delicious sandwiches and condiments (quick pickles, and fermented “original mustard” and hot pepper sauce). The sequential, how-to photos are very helpful—you will never get lost in the mixing, rising, folding, and assembling. And basic recipes can make a variety of breads. For example, the brioche can turn into buns, a chocolate-swirl loaf, or bomboloni (doughnuts). Finally, in the dolci section, bake a beautiful panetonne (did you know you hang a freshly-baked one upside down to keep it from collapsing?). I’ve already made the olive-oil cake with orange zest (delicious!); I’m already feeding my starters—in short, I’ve never been so excited to begin baking!

The Sullivan Street Bakery Cookbook By Jim Lahey, Maya Joseph (With) Cover Image
By Jim Lahey, Maya Joseph (With)
$35.00
ISBN: 9780393247282
Availability: Special Order—Subject to Availability
Published: W. W. Norton & Company - November 7th, 2017