The Sullivan Street Bakery Cookbook

The Sullivan Street Bakery Cookbook

Book - 2017
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WW Norton
New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.
Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

Baker & Taylor
Collects recipes for the Italian-inspired cafâe dishes and breads from the popular Manhattan bakery, including such options as asparagus pizza, ciabatta, bran and blackberry muffins, oven-baked pasta, and brisket braised in black tea.

Baker
& Taylor

A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. By the author of My Bread.

Publisher: New York :, W. W. Norton & Company, Independent Publishers Since 1923,, [2017]
Edition: First edition
Copyright Date: ©2017
ISBN: 9780393247282
Branch Call Number: 641.815 LAH
Characteristics: 240 pages :,illustrations (chiefly colour) ;,27 cm

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VaughanPLKarenL Jun 04, 2019

I was a bit apprehensive about embarking once more on the quest that is rearing a sourdough starter considering the two casualties I have under my belt from my previous attempts, but with Lahey's instructions, my sourdough starter has bloomed and grown, getting ever stronger with each feeding! So far I've only tried the whole wheat sourdough bread (truccio saré), but there are a few more bread recipes I've bookmarked, as well as a recipe for panettone. The only thing I'm docking half a star for is that I would've liked to see more recipes dealing with sourdough discard, of which I have much now that my starter is healthy and gurgling along. This sourdough starter recipe is also a lot higher hydration than others I've seen, and I'm not sure if Lahey explains why this is the case as I didn't read everything cover to cover, but there are other books specifically on the topic of making bread (e.g. Flour Water Salt Yeast by Ken Forkish) that goes more in-depth into these variations. (In fact, most of the bread doughs included in The Sullivan Street Bakery Cookbook are pretty high hydration, I believe, which makes for a different experience than one might expect as far as kneading dough goes, but Lahey does go through this and how to deal with the goopier mass.) All in all, I'm very happy with my sourdough starter and excited to try out more of the recipes included in this book!

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