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My Bread: The Revolutionary No-Work, No-Knead Method Book
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Foyles
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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Blackwell
Lahey's breathtaking, miraculous, no-work, no-knead bread (Vogue) has revolutionized the food world. Jim Lahey's 'breathtaking, miraculous, no-work, no-knead bread' (Vogue) has revolutionised the food world. Inspired by the ancient art of...
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BookDepository
My Bread : Hardback : WW Norton & Co : 9780393066302 : 0393066304 : 03 Nov 2009 : Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread"" (Vogue) has revolutionized the food world."
- 0393066304
- 9780393066302
- Rick Flaste
- 3 November 2009
- W. W. Norton & Co.
- Hardcover (Book)
- 224
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