The Sullivan Street Bakery cookbook

First Title Value for Searching:

Personal Author:

Lahey, Jim

Edition:

First edition.

Physical Description:

240 pages : color illustrations ; 26 cm.

Genre:

Cookbooks.

Summary:

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.".

Contents:

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.

Subject Term:

Additional Credits:

Publication Info:

New York : W. W. Norton & Company, Independent Publishers Since 1923, [2017]

Subject:

Baking

Cooking, Italian

Cookbooks.

Sullivan Street Bakery

Cookery, Italian

Italian cooking

SAILS ISBN:

9780393247282

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Attleboro Public Library	641.815 LAH 2017	NONFICTION	Searching... Unknown
Searching... Foxboro - Boyden Library	641.815 LAHEY	NONFICTION	Searching... Unknown
Searching... Mansfield Public Library	641.815 L	NONFICTION	Searching... Unknown
Searching... Norfolk Public Library	641.815 LAHE	NONFICTION	Searching... Unknown
Searching... West Bridgewater PL	641.815 LAH	NONFICTION	Searching... Unknown

Bound With These Titles

On Order

Summary

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."

Reviews (2)

Publisher's Weekly Review

New Yorkers are likely familiar with Sullivan Street Bakery, one of N.Y.C.'s best sources for terrific breads and baked goods. And Sullivan Street founder Jim Lahey's profile got a significant boost from 2010's My Bread, which detailed his innovative and surprisingly simple no-knead bread-making technique and inspired thousands of home bakers. Here, Lahey takes readers behind the counter to show how many of the bakery's famous products are crafted and created, not infrequently with the same fuss-free approach that has already endeared Lahey to so many. Focusing on Italian breads, Lahey begins with the starter, the funky foundation of sourdough, used in basic loaves such as pane Toscano and Pugliese. He then moves on to must-try recipes for pizza dough and hamburger buns, as well as instructions for a no-knead brioche and croissant. Each recipe is clearly and concisely communicated, often accompanied by images of key stages or techniques in the baking process to ensure home bakers stay on track and that the finished product turns out as expected. Once the baking is done, Lahey and Joseph give readers a litany of ways to put their products to use in dishes such as apple-fennel pizza, cardamom cinnamon buns, and a chickpea fritter and tahini sandwich. The authors even offer ways for readers to repurpose their mistakes into an entirely new loaf. Those unfamiliar with Lahey's previous work won't be left in the dust, as this cookbook reiterates the tenets of its predecessor, condensing them and expanding their range and practicality. A terrific addition to the bread-making canon. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Lahey (My Bread), founder of New York City's Sullivan Street Bakery, is credited with popularizing a no-knead, Dutch-oven cooking method that can be used to achieve bakery-worthy loaves at home. His third cookbook, written with wife and coauthor Joseph, builds on this technique, applying it to sourdough breads naturally leavened with biga, a type of prefermentation. Home cooks who aren't ready to take on the multiday process of making the biga can start with speedier breads, savory dishes, and sweets, including egg sandwiches, apple bread pudding, kale and cauliflower salad, and flourless triple-chocolate cookies. Throughout, Lahey provides excellent instruction in an easy-to-visualize way. VERDICT A masterclass in baking with the bonus of delicious Italian-inspired foods. Highly recommended. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

1 Sullivan Street	p. 11
2 Baking with Sourdough	p. 19
Ingredients	p. 28
Equipment	p. 31
A Baker's Reference	p. 35
3 Making A Starter	p. 41
A simple liquid starter	p. 43
A faster liquid starter	p. 44
Refreshing the starter	p. 47
"Jim's biga" - a stiff starter	p. 51
Making more biga	p. 53
4 Sullivan Street Breads	p. 55
Pane al latte - milk bread	p. 58
Pane di lino - golden flax bread	p. 63
Pizza bianca alia romana, version 1 - Handmade Pizza with Salt and Olive Oil, As Made in Rome	p. 65
Pane toscano - Tuscan bread	p. 71
Pane pugliese - pugliese-style bread	p. 76
Ciabatta - open, airy slipper loaves	p. 85
Pane bianco - simple no-knead white sourdough	p. 89
Truccio saré - whole wheat sourdough	p. 93
Faster truccio - whole wheat sourdough	p. 97
Multigrani - seed and grain bread	p. 99
Hamilton buns -sweet whole wheat	p. 101
Whole wheat pita bread	p. 105
No-knead, naturally leavened brioche - a light and buttery bread	p. 107
"wastED" bread - bread from bread	p. 112
5 Sullivan Street Pizza	p. 115
Pizza bianca alia romana, version 2	p. 118
Capicola - capicola pizza with fermented chile peppers	p. 121
Mele e finocchio - apple-fennel pizza	p. 124
Carota - carrot pizza with Clementines and olives	p. 127
Asparagus pizza	p. 129
6 Breakfast at the Bakery	p. 131
Uovo in coppetta - poached eggs and toast	p. 133
Panini d'uovo -egg sandwiches	p. 138
Tortino di crusca - bran and blackberry muffins	p. 140
Torta d'olio d'oliva - orange olive-oil cake	p. 142
Oianda - banana chocolate-chip cake	p. 145
Spirali di cannella - cardamom cinnamon buns	p. 147
Chocolate swirl brioche loaf	p. 150
Bomboloni - Italian doughnuts	p. 153
Crema pasticcera - vanilla pastry cream	p. 156
Cornetti - no-knead sourdough croissants	p. 157
Budino di mele e pane - apple bread pudding	p. 160
7 Slow-Cooking and Roasting	p. 163
Pasilla agresivo - chili	p. 165
Pasta al forno - oven-baked pasta	p. 167
I'amico di polio - Roasted Japanese Turnips	p. 170
Le patate arrosto al aglio - garlic roast potatoes	p. 171
Polio arrosto - roast chicken	p. 172
Punta di petto di tè - brisket braised in black tea	p. 174
Roast beef with smoked paprika	p. 179
8 Sandwiches, Salads, and Condiments	p. 181
Sandwiches	p. 182
Panini di ceci - chickpea fritter and tahini sandwiches	p. 183
Panini di polio postmoderno - chicken, avocado, and kimchi sandwiches	p. 185
Tramezzini di polio - chicken club sandwiches	p. 187
Panini di petto - braised brisket sandwiches with slaw	p. 188
Panini di manzo - roast beef sandwiches with spicy mayo	p. 190
Salads and Condiments	p. 191
Apple-celery salad	p. 193
Tomato and arugula salad	p. 194
Quick-pickled red onions	p. 195
Quick-pickled fennel	p. 196
Original mustard - lacto-fermented mustard	p. 197
Lacto-fermented chile peppers - natural Sriracha	p. 198
Cetrioli - Lacto-Fermented Cucumber Pickles	p. 200
Pomodori secchi al forno - oven-dried tomatoes	p. 201
9 Dolci	p. 203
Scozzese-shortbread cookies	p. 205
Caprino - Goat Cheese and Rhubarb Cookies	p. 207
Ossi di morti -bones of the dead	p. 208
Colpa degno - Flourless Triple-Chocolate Cookies	p. 211
Ciambella - ring cake	p. 212
Crostata integrali -Tart Crust with Whole wheat	p. 215
Crostata di marmalata - quick tart with marmalade or jam	p. 216
Crostata di ricotta - tart with ricotta, orange, and chocolate chips	p. 218
Pinolata - pine nut and custard pie	p. 220
Focaccia fiorentina - brioche with Cream	p. 223
Panettone -a grand bread	p. 225
Resources	p. 230
Acknowledgments	p. 231
Index	p. 232

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Summary

Summary

Reviews (2)

Publisher's Weekly Review

Library Journal Review

Table of Contents