The Sullivan Street Bakery Cookbook

Very rarely does a cookbook make you feel invincible, like you're a seasoned chef immune to mistakes. I've also never written an Amazon review before, but this pushed me over the edge. I started baking with sourdough just two months ago and a friend just casually lent this to me. I started with a couple of the bread recipes, cookies, the panettone. Literally every single one of the 10+ recipes I've tried has turned out exceptionally delicious and I promise I'm traditionally not an amazing cook. I'd been searching high and low on the internet for directions for keeping a stiff sourdough starter (biga, italian-style) instead of a levain (high-hydration, french style) and was really stoked about the low-maintenance recipe here. It's great. (When I do want to try a recipe that calls for levain (in a different cookbook) I just take a little bit of my biga and make it levain-style the night before and use all of it for that recipe.) But even the recipes in this book that don't have anything to do with sourdough are really wonderful. I read in a more critical review that his starter directions aren't thorough enough if you're beginning from scratch and I can sorta see that. Having already gone through the work of growing my starter, all of his info was useful to me. Also, I promise I don't work for Jim Lahey or his publisher, this book's just got me dreaming of starting my own bakery.

This new bread cookbook delivers more than I expected. Now starter or "Biga" is perking away in a glass jar — so simple 1/2 cup water, plus 1/3 cup flour. I love that the author/chef says to just use regular all purpose flour that can be purchased at the supermarket, no need for any special fancy flours. Jim Lahey was the creator of the no-knead method of bread baking which started a huge following a few years ago. Now he shares many of his bakery tips on how to craft bread at home. He lists basic equipment, has a baker's reference, simple instructions with photographs of how to make the stater. He gives the reader/cook recipes for little rolls, hamburger buns, golden flax bread, pizza dough, Tuscan bead, Pugliese-style bread, sesame seed bread, simple no-knead white sourdough,whole wheat sourdough, seed and grain bread, Hamitton buns, pita bread, naturally leavened brioche, [just half-way through the book. There is a chapter on desserts, breakfasts, slow-cooking and roasting, [how to cook the perfect beef brisket braised in black tea] sandwiches, salads, and condiments. Resources are listed for a few of the specialty items, and lastly, an index. This is a must-have book for the bread bakers and chefs in homes, culinary schools, and catering services.

Love this book work amazing gluten-free better Batter original or artisan flour 160g betterbatter original or 140g better Batter artisan per cup and up the liquid by 50% no other changes

I never bought Lahey's My Bread, because I could use the method without it. Although I'm a very experienced home bread-baker (over 40 years), something enticed me to buy this book, and I am crazy about it. I wish there were more bread recipes and fewer sandwiches and other dishes from the cafe, but it's worth it. I've ventured into muffins (something I normally don't care for), ditto the vegetable-topped pizzas. OMG. Great stuff! A great book for inexperienced bread bakers. He simplifies without being simplistic.

I like every thing about this book.

I love this bread book. While I’m a fairly experienced bread baker, I found this book to extremely helpful in making hi hydration breads. The photographs are very helpful. I’m using the recipes in this book, quite frequently. In fact, I made my Thanksgiving dressing using bread made with the Pane di Latte (milk bread) recipe and was astounded when two of my grandson’s college age friends wanted to know what kind of bread was in the dressing. And they were very disappointed when they discovered they couldn’t buy it anywhere.

I love everything I have made in this book. I love the way the recipes are presented. I was delighted when the Panettone rose. It was one of the most incredible things I ever made. I haven't tried the savory recipes.

First of all - this isn’t a cookbook overflowing with recipes. It’s a great read and some very good, hard to screw up basic breads. It also has a number of sandwich recipes which are successful from him bakery - though I haven’t tried those.His basic bread is my go to for bread I bake throughout the week.

This book is absolutely the best. I have a very extensive personal library and read and collect mostly baking and cooking books. It reads like a novel, it is like having a friend teaching you. Uncomplicates the recipes while very entertaining. The pictures are amazing and the pages of the book are luxurious. The font is easy to read. 5 stars is far to too few for this book. This book is one that even people that don't bake or cook will love to read or have as a beautiful coffee table one. Great for the novice and for the expert. It is worth every penny and earned prime space in my already max up library.

Ottimo libro

Excellently written and illustrated! Jim Lahey understands bread baking at the highest level, and he is happy to share his knowledge with everyone who is interested in enjoying bread making. I liked the sourdough section the most. By following what is written in this book one can feel the happyness in holding a freshly baked bread. I recommend it to everyone who looks for clear explainations and easy to follow techniques. I hope the author will come up with a new book on rye, that would be another gift to every home baker.

Lovely book. Am eager to try one of the many beautiful breads. I have several books by the same author.

Pleased with my purchase