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204th out of 696 books
—
663 voters
My Bread: The Revolutionary No-Work, No-Knead Method
by
Jim Lahey,
Rick Flaste
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 f...more
Hardcover, 224 pages
Published
October 5th 2009
by W. W. Norton & Company
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So I've got this newly diagnosed soy allergy and pretty much every flipping thing on the supermarket shelves in the bread aisle has soy and consequently so does all the bread in nearly every restaurant out there. SO I have to make ALL of my bread from scratch. I've made bread from scratch for years but only when I want something special but if I have to do it all of the time, for everything, forever....I need some new techniques.
This book plus Artisan Bread in Five Minutes a Day allows me to mak...more
This book plus Artisan Bread in Five Minutes a Day allows me to mak...more
i have had this book on my to read-to buy list for a very long time. I bought Artisan Bread in 5 Minutes a Day over this one last summer. I finally picked this up at he library yesterday and read through it last night - who knew that the for the last several years I was using the Lahey method for bread making already! I should have gotten this book to begin with, as I never use the artisan Bread book recipes at all. I will be trying every single recipe in this book - and will be picking up my ow...more
I have been baking bread since I was very young. I was mostly happy with the results. I followed the videos on the net and made excellent bread but I am not into sour as much, but fantastic bread non the same. I found this book on their site, they are happy to share anything bread.
I got it from the library and I too was blown away with this bread. From start to finish I was mesmerized by this recipe. How can a bread turn out so lovely if it is so wet!
I made three loaves for a church function a...more
I got it from the library and I too was blown away with this bread. From start to finish I was mesmerized by this recipe. How can a bread turn out so lovely if it is so wet!
I made three loaves for a church function a...more
Worth Reading from Cover to Cover: Garrett McCord (of Vanilla Garlic) notes that a good cookbook should keep you up at night. Good cookbooks should be read from cover-to-cover, savored, and enjoyed. I honestly believe that any foodie interested–if only relatively–in bread making were to purchase this book for the simple $19.77 over at Amazon, they would stay up the first night reading not just the recipes, but Lahey’s relationship to them. So yes, Lahey is great and one of the best parts of the...more
Wow. Amazing book. I took this out of the library, as I do with most cookbooks (who has room for all those cookbooks!?) but I think I'm going to have to buy this one. It's so inspiring; it's not just a cookbook, it's like a manifesto of bread AND self empowerment (and fun to read). Lahey gives really clear, easy to understand explanations of science and technique and there are excellent photos to help you along. I haven't tried the bread yet but ... this book is so good I almost don't care wheth...more
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A book I couldn't put down. I don't know which came first: 5-minute no-knead bread or this, but both books are gems in my library and well read. I will be working with this technique now for the Free Community Lunches at church once a month. I'll do the basic, the wheat and the olive breads. It will be one at a time because of the lack of experience, but I can't wait!
The pizza recipes are not for me: they use thin, crisp crusts and bizarre toppings. Very New York. But I can vary a couple of the...more
The pizza recipes are not for me: they use thin, crisp crusts and bizarre toppings. Very New York. But I can vary a couple of the...more
This book presents what looks to be a great way to make bread, a slow-rise fermentation method in a dutch oven. It look easy and the porn shots in the book are really enticing, and lots of great variations on the recipes also look great. Plus, people have recommended it to me. Still, it's a bit like making beer: with so much good, nay great, bread available in the stores around here, why make your own? I guess, just because you can. One of these days....
I read a library copy of this book, but it...more
I read a library copy of this book, but it...more
My tip: To make the no-knead bread DO NOT use an enameled dutch oven. Because of the high temp required to create your little oven in an oven, the ceramic will crack over time thus greatly reducing the lifespan of your beautiful dutch oven. Le Creuset knobs will also need to be replaced with metal ones.
Get a non enameled dutch oven or for much less money you can use a clay pot such as the smallest Romertopf pot that you can find (thanks Goodwill).
For flavor try olives or caraway seeds! Now I'm h...more
Get a non enameled dutch oven or for much less money you can use a clay pot such as the smallest Romertopf pot that you can find (thanks Goodwill).
For flavor try olives or caraway seeds! Now I'm h...more
The bran-flecked loaf on the cover made me think that this was going to be a book mostly about baking bread, and that some decent portion of the bread recipes would involve whole-grains. Half the book is about sandwiches, and the only "whole wheat" bread is a mere 25% whole wheat.
The bread portion of the book covers one leavening method, and a few different kinds of dough.
If you're interested in learning various ways to leaven no-knead bread (poolish, biga, natural yeast/sourdough), I highly rec...more
The bread portion of the book covers one leavening method, and a few different kinds of dough.
If you're interested in learning various ways to leaven no-knead bread (poolish, biga, natural yeast/sourdough), I highly rec...more
Aug 08, 2012
D
rated it
5 of 5 stars
Recommends it for:
home bakers who don't get along with kneading; lovers of italian flavor pairings
Recommended to D by:
Janet Kay Frances Kelley
Shelves:
cooking
Wheeeeee! I'd been hearing about Jim Lahey and his no-knead bread for just about forever (read: perhaps a year), when just the other day a Lodge dutch oven and a copy of his book showed up in the mail, thanks to 'Netta. I just finished reading it and plan to start baking posthaste. But this book is more than just a fabulous, fool-proof (or so he claims), low-labor method for baking delicious, bakery-quality breads in your own kitchen: he also lovingly and precisely discusses the Italian traditio...more
Jan 31, 2010
Lisa
rated it
5 of 5 stars
Recommends it for:
anyone who wants to make an AMAZING bread without much hands-on time, foodies
Shelves:
food
I have only baked the first master recipe and the book is worth 5 stars just from that. This book has earned a spot on my cookbook shelf just as soon as I place my next Amazon order. The bread I baked last night was one of the best loaves I've ever produced in my home kitchen. It is also better that those that I've eaten at any bakery or restaurant. The crust was crisp, crackly, and SO unbelievably flavorful! The crumb was delightful too - moist and springy, with irregular holes just as it shoul...more
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I just made the best loaf of bread I have ever made -- his "Basic No-Knead Bread Recipe." And while you don't have to clean up a big mess or knead the bread or anything, you do have to plan in advance, like 21 hours in advance, because the bread takes 12-18 hours for the first rise, 1-2 hours for the second rise, 30-60 minutes to bake, then another hour to cool. I especially enjoyed the crust. In the future, I hope to make some pizza, ciabatta, and the Rampwich.
A few years ago, I tried Jim Lahey's recipe for No-Knead Bread published in the New York Times. It was the most amazing bread I had ever made. It changed the way I look at bread.
Just a few weeks ago I discovered that he had a cookbook, so of course I had to get it from the library. I'm now full of ideas for changing up the recipe, from coconut-chocolate to carrot-walnut to apple. I tried the coconut-chocolate and it was very nice, although I need a bit of practice to get a nicer shaped loaf, I...more
Just a few weeks ago I discovered that he had a cookbook, so of course I had to get it from the library. I'm now full of ideas for changing up the recipe, from coconut-chocolate to carrot-walnut to apple. I tried the coconut-chocolate and it was very nice, although I need a bit of practice to get a nicer shaped loaf, I...more
Lahey, a force in the no-knead bread movement, writes a book that is beautiful and informational. It's not my absolute favorite, as cast iron breadmaking is not my particular desire. However, his recipes are sound, accessible and fun. But, why am I giving this book 5 stars? Because, Lahey should seriously consider writing a sandwich book.
Read this book for Chapter 5: The Art of the Sandwich, period. Do not pass go, do not collect $200 until you read it. It is absolutely stunning. His relation t...more
Read this book for Chapter 5: The Art of the Sandwich, period. Do not pass go, do not collect $200 until you read it. It is absolutely stunning. His relation t...more
What I love about this book is the pictures.
It gives you step-by-step pictures of how to make the no-knead bread.
On the other hand, I think no-knead bread is just too salty for me. This is the second time around that I have tried to make no-knead and each time I am just overwhelmed by the saltiness of it. On the other hand, the crust is amazing and the bread is chewy.
The other recipes in the book look fabulous but I have not tried them.
It gives you step-by-step pictures of how to make the no-knead bread.
On the other hand, I think no-knead bread is just too salty for me. This is the second time around that I have tried to make no-knead and each time I am just overwhelmed by the saltiness of it. On the other hand, the crust is amazing and the bread is chewy.
The other recipes in the book look fabulous but I have not tried them.
This might be a fun cookbook for those with the requisite cookware (most recipes call for a 4-5 qt cast iron pot). The recipes aren't especially varied, with a third of the book consisting of variations on pizza toppings for the pizza dough and another third of variations on sandwich ingredients for the sandwich bread. If you're looking for a source of very basic recipes requiring minimal effort, or for a reason to buy some Le Creuset, I've found Lahey's recipes to be reliable if not exciting.
This is a simple bread book with easy to follow formulas. However if you are new to baking or new to bread you may want to start out with a basic bread book first like The Bread Bible: 300 Favorite Recipes by Beth Hensperger. If you are a more advanced baker and want to give this bread baking method a try this is it! You must have this book! Try the Coconut Chocolate Bread on page 85!
This book changed the way I bake our bread. It's for those that like a big crusty loaf. All you need is a 5qt dutch oven (I use a Lodge), and a few basic ingredients. I've stopped buying store bought bread. The basic loaves are easy and fat free. I make the basic, wheat, and rye most often. I also love the walnut raisin bread, but I substitute dried cranberries for the raisins.
So excited to pick this up at the library...it's from the guy who started the method I'm currently using. Can't wait to learn more! (and the quotes on the back of the book are VERY impressive from a who's who of my favorite chefs)
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This is an essential for anyone who makes no-knead breads. It's now on my 'must have' list and I"ll be sad to return it to the library!
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This is an essential for anyone who makes no-knead breads. It's now on my 'must have' list and I"ll be sad to return it to the library!
I LOVE Jim Lahey's method. His was the recipe Mark Bittman made famous in the New York Times. I've made that bread at least a dozen times and it is my family's favorite. Now I got this book for Christmas and have many new variations to try! His bread is truly easy to make, costs very little, and is delicious and so satisfying. Thank you, Mr. Lahey!
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In truth I am far too lazy to actually make bread but I do love the stuff. And the smell! It doesn't get much better than the scent of a fresh loaf baking. Jim Lahey's step-by-step guide would be the perfect tool were I to get off my lazy duff and actually attempt to create a concoction. Do wish pictures were provided of every recipe.
What a wonderful idea, I'm learning alot from this book. I'm wondering if I needed to buy that Kitchen Aid mixer. We'll see how my bread comes out using this method. I guess I can still mix it up with the Kitchen Aid. The long rising or fermentation period makes so much sense, why haven't I heard of this before? Bakers are keeping their secrets.
This book is just mind-blowing. The recipes are well explained, and it really works well even with someone with no prior experience like me. I started with the focaccia and it turned out great - I recommend it to anyone who likes bread with a real crust and airy yet firm internal consistency.
Jim Lahey has made a huge contribution to the way people think about bread, and the irony is that he made it way before coming out with a book. Lahey's bread method was popularized by Mark Bittman in the New York Times and then expanded upon by the good folks at Cooks Illustrated long before he got the chance to have his own say about it. This is his say, and is a valuable book for anyone who loves bread. Bread is easy, and delicious. Mix it up and bake it.
I LOVE this book. I've made several loaves of bread and each has come out perfectly.
The recipes are detailed and include pictures for each step of the way.
I've made the bread salad with the leftovers and this was delicious, too.
Highly recommend!
The recipes are detailed and include pictures for each step of the way.
I've made the bread salad with the leftovers and this was delicious, too.
Highly recommend!
I am only not giving this 5 stars as I haven't made any bread from it yet. I read it last night - what a great writer this guy is. And he's a baker. Can't wait to make some, a lot, all of the breads in here. And maybe I can't even eat them... YUMMM!!!
I have worked with the famous no knead system and hot pots and came to the same conclusion as CI,, not very good bread. Stick to Peters new book for faster , better bread,,, I though tthis made a very burned crust with a very flavorless interior.
I love the technique he shares in this book and have had much success using this bread making method for artisan bread. I wish he had more recipes for different kinds of breads rather than recipes to use with the bread.
I no longer buy bread because of this book. Making wonderful bread is really easy using his technique. I have since adapted standard bread recipes and other yeast based doughs to no-knead technique (like cinnamon buns).
Easy to follow instructions, pretty pictures, yummy bread... what's not to love? His no-knead bread recipe featured in the Times a few years ago pretty much changed my life. A whole book of life-changing carbs? Sign me up
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Jim Lahey, the owner of Sullivan St Bakery, originally planned to spend his life as a sculptor. His passion for art and natural beauty took him to Italy, where he found a new medium for that sculptor's urge: bread. Inspired by the bakers of Tuscany and Rome, he returned to New York City determined that the "peasant" bread of the Italian countryside could find a home in America.
In 1994, he started...more
More about Jim Lahey...
In 1994, he started...more
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