The Sullivan Street Bakery Cookbook by Jim Lahey and Maya Joseph

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Notes about this book

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Notes about Recipes in this book

  • Bran and blackberry muffins (Tortino di crusca)

    • bwhip on December 12, 2020

      These were outstanding. Perfect texture, not too sweet, great flavor. I made six large muffins, with the oven at 400. I also toasted the bran before adding to the flour, which I’ve found enhances the flavor nicely. These will be my go-to in the future for bran/berry muffins.

  • Banana chocolate-chip cake (Olanda)

    • bwhip on December 18, 2020

      Delicious cake. Super moist, with a lighter texture than most banana cakes, with interesting (but not overwhelming) flavors from the spices and olive oil. I'll make this one again.

  • Sweet whole wheat (Hamilton buns)

    • sdutton on February 03, 2019

      These are excellent sandwich buns. The recipe portions dough into 70-75 gram portions to make a dozen buns. We prefer portioning the dough into 100-ish gram portions for 10 larger buns.

  • Brisket braised in black tea (Punta di petto di tè)

    • MarciK on August 02, 2022

      This was excellent. There are a few steps, but they are all easy and quick. I’m cooking for myself and got ahold of a 1 1/2 lb cut of brisket. I cut the recipe by 4 and cooked about 9 hours overnight. It cut like butter. The star anise came out prominent, which I enjoy but if you don’t it probably could just be left out. The tea wasn’t prominent. I used Twinings Prince of Wales which probably was a little more mild than a breakfast tea. I would love to make this again for company. Because of the scent of spices wafting through the home, this would be a great dish to make around the holidays. I might even try adding a small piece of cinnamon stick to it.

  • Whole wheat pita bread

    • kkmatti on August 12, 2021

      I made this without the optional biga and it was rather dry and tasteless. There is also a typo in the recipe - it calls for dividing the dough into 8 equal pieces - about 60 grams. 60 grams will get you closer to 12 equal pieces and will be far too small. Next time will ignore the weight measurement and will add the biga.

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  • ISBN 10 0393247295
  • ISBN 13 9780393247299
  • Published Nov 07 2017
  • Format eBook
  • Page Count 240
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher W. W. Norton

Publishers Text

New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.

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.”

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