Are you looking for the best my bread by jim lahey? Based on expert reviews, we ranked them. We've listed our top-ranked picks, including the top-selling my bread by jim lahey.
We Recommended:
- W. W. Norton & Company
- Hardcover Book
- Lahey, Jim (Author)
- English (Publication Language)
- 224 Pages - 10/05/2009 (Publication Date) - W. W. Norton & Company (Publisher)
- Clarkson Potter Publishers
- Hardcover Book
- Lahey, Jim (Author)
- English (Publication Language)
- 192 Pages - 03/20/2012 (Publication Date) - Clarkson Potter (Publisher)
- Ten Speed Press
- Hardcover Book
- Forkish, Ken (Author)
- English (Publication Language)
- 272 Pages - 09/18/2012 (Publication Date) - Ten Speed Press (Publisher)
- Hardcover Book
- Lahey, Jim (Author)
- English (Publication Language)
- 240 Pages - 11/07/2017 (Publication Date) - W. W. Norton & Company (Publisher)
- Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
- Hardcover Book
- Chad Robertson (Author)
- English (Publication Language)
- 304 Pages - 09/29/2010 (Publication Date) - Chronicle Books (Publisher)
- Hardcover Book
- Reinhart, Peter (Author)
- English (Publication Language)
- 336 Pages - 09/06/2016 (Publication Date) - Ten Speed Press (Publisher)
- Amazon Kindle Edition
- Gamelin, Steve (Author)
- English (Publication Language)
- 145 Pages - 09/24/2013 (Publication Date)
- Hardcover Book
- Vetri, Marc (Author)
- English (Publication Language)
- 304 Pages - 10/27/2020 (Publication Date) - Ten Speed Press (Publisher)
- English (Publication Language)
- 328 Pages - 12/04/2018 (Publication Date) - America's Test Kitchen (Publisher)
- Thomas Dunne Books
- Hardcover Book
- Hertzberg M.D., Jeff (Author)
- English (Publication Language)
- 400 Pages - 10/22/2013 (Publication Date) - Thomas Dunne Books (Publisher)
- CLARKSON POTTER
- Hardcover Book
- Stafford, Alexandra (Author)
- English (Publication Language)
- 256 Pages - 04/04/2017 (Publication Date) - Clarkson Potter (Publisher)
- Raffa, Emilie (Author)
- English (Publication Language)
- 208 Pages - 10/24/2017 (Publication Date) - Page Street Publishing (Publisher)
- Amazon Kindle Edition
- Gamelin, Steve (Author)
- English (Publication Language)
- 115 Pages - 12/14/2014 (Publication Date)
- Amazon Kindle Edition
- Mellum, Clive (Author)
- English (Publication Language)
- 189 Pages - 02/02/2016 (Publication Date) - Flanko Press (Publisher)
- Amazon Kindle Edition
- Emmett, Brian (Author)
- English (Publication Language)
- 256 Pages - 05/26/2015 (Publication Date) - Gallery Books (Publisher)
- Hardcover Book
- Ohara, Bonnie (Author)
- English (Publication Language)
- 176 Pages - 08/31/2021 (Publication Date) - Rockridge Press (Publisher)
- Hardcover Book
- Ford, Bryan (Author)
- English (Publication Language)
- 160 Pages - 06/16/2020 (Publication Date) - Quarry Books (Publisher)
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FAQ:
Q: What is the secret to Jim Lahey’s Bread?
A: 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.
Q: Did Jim Lahey invent the “no knead” technique?
A: Jim Lahey’s book “My Bread” is one I’ve seen often credited with inventing the “no knead” technique for bread baking that so many of us use today. There’s no doubt from reading this cookbook that Lahey is an experienced bread baker and authority on bread baking.
Q: Who is Jim Lahey and why is he famous?
A: We’ve long been a fan of Jim Lahey, founder of Sullivan Street Bakery in New York City. When he published his now-famous recipe for no-knead bread in a pot, he transformed the way home cooks all across the country think about baking.
Q: What do you think of Jim Lahey’s book?
A: Jim Lahey’s book is a fascinating read – quite a feat for a cookbook! I can’t wait to try his variations on the classic recipe, and have already made some of the accompaniments he suggests (the bruschetta is fabulous). I’ve been making this bread for years, but it was good to go straight to the source.