The Sullivan Street Bakery cookbook / Jim Lahey with Maya Joseph ; photography by Squire Fox.
- 2 of 3 copies available at Evergreen Indiana.
0 current holds with 3 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Lincoln Heritage PL - Dale Main Library||641 LAH (Text)||70743000154026||Adult Non-Fiction||Available||-|
|Plainfield-Guilford Twp PL - Plainfield||641.815 Lahey (Text)||31208912555267||non-fiction||Available||-|
|Zionsville PL - Hussey-Mayfield Memorial||641.815 LAHEY (Text)||33946003302754||Nonfiction . 2nd Floor||Checked out||12/05/2018|
- ISBN: 9780393247282
- ISBN: 0393247287
- Physical Description: 240 pages : illustrations (chiefly color) ; 27 cm
- Edition: First edition.
- Publisher: New York : W.W. Norton & Company, 
- Copyright: ©2017
|Bibliography, etc. Note:||
Includes bibliographical references and index.
|Formatted Contents Note:||
Sullivan Street -- Baking with sourdough -- Making a starter -- Sullivan Street breads -- Sullivan Street pizza -- Breakfast at the bakery -- Slow-cooking and roasting -- Sandwiches, salads, and condiments -- Dolci.
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.
Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread: crackling brown on the outside and light and aromatic on the inside. Lahey builds on the revolutionary no-knead recipe he developed, and outlines a no-fuss system for making sourdough, bomboloni and panettone-- as well as pizzas and café classics.
Search for related items by subject
|Subject:||Sullivan Street Bakery.
COOKING / Courses & Dishes / Bread.
COOKING / Regional & Ethnic / Italian.