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0 reviewsFounded 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.
A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan's best bakeries. Ten years ago, Jim Lahey's no-knead recipes in My Bread caused a home-baking renaissance. In this long-awaited sequel, we turn to the Sullivan Street Bakery, which opened more than twenty years ago in New York's Soho.
The Sullivan Street Bakery Cookbook introduces home bakers to sourdough versions of the Pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter - called biga - from the bloom that appears on fresh organic produce. In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey's irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food, The Sullivan Street Bakery Cookbook will bring Lahey's baking expertise to homes across America.
