My Bread The Revolutionary No Work No Knead Method Book [PDF] Download

Download the fantastic book titled My Bread The Revolutionary No Work No Knead Method written by Jim Lahey, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "My Bread The Revolutionary No Work No Knead Method", which was released on 05 October 2009. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Cooking genre.

Summary of My Bread The Revolutionary No Work No Knead Method by Jim Lahey PDF

Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. 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. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.


Detail About My Bread The Revolutionary No Work No Knead Method PDF

  • Author : Jim Lahey
  • Publisher : W. W. Norton & Company
  • Genre : Cooking
  • Total Pages : 347 pages
  • ISBN : 0393541835
  • PDF File Size : 11,8 Mb
  • Language : English
  • Rating : 4/5 from 21 reviews

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My Bread: The Revolutionary No-Work, No-Knead Method

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A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon). Acclaimed professional baker Suzanne

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