portada My Bread: The Revolutionary No-Work, No-Knead Method (en Inglés)

My Bread: The Revolutionary No-Work, No-Knead Method (en Inglés)

Formato

Libro Físico

Autor

Jim Lahey

Editorial

W. W. Norton & Company

Idioma

Inglés

N° páginas

240

Encuadernación

Tapa Dura

ISBN13

9781324076506

N° edición

0015

Categorías

Libros de cocina de cocineros famosos y de televisión
Panes y elaboración de pan

My Bread: The Revolutionary No-Work, No-Knead Method (en Inglés)

Jim Lahey (Autor) · W. W. Norton & Company · Tapa Dura

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Reseña del libro "My Bread: The Revolutionary No-Work, No-Knead Method (en Inglés)"

The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation--a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette--the process couldn't be more simple, or the results more inspiring.In the fifteen years since My Bread's publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives--with minimal work.