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

by Jim Lahey
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Current price ₹2,213.00
Original price ₹2,936.00
Original price ₹2,936.00
Original price ₹2,936.00
(-25%)
₹2,213.00
Current price ₹2,213.00

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Book cover type: Hardcover
  • ISBN13: 9780393066302
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: W. W. Norton & Company
  • Publisher Imprint: W. W. Norton & Company
  • Publication Date:
  • Pages: 222
  • Original Price: USD 29.95
  • Language: English
  • Edition: N/A
  • Item Weight: 958 grams
  • BISAC Subject(s): Courses & Dishes / Bread

From the Back Cover
Praise for Jim Lahey and the Sullivan Street Bakery: Mr. Lahey s method is creative and smart. . . . What makes Mr. Lahey s process revolutionary is the resulting combination of great crumb, lightness, incredible flavor long fermentation gives you that and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. . . . With just a little patience, you will be rewarded with the best no-work bread you have ever made. Mark Bittman, New York Times The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker. . . . [Jim Lahey is] the most intuitive bread baker I have ever met. Jeffrey Steingarten, Vogue Jim Lahey . . . opened the Sullivan St Bakery in 1994 selling breads no one in the city had made before. . . . Sullivan St became the name to look and ask for, and . . . became . . . the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome s Campo de Fiori, Lahey s model and mentor. Corby Kummer, The Atlantic It s bread above all that [Lahey] knows and loves. . . . The man can do wonders with flour and water, massaged or not. . . . He can do fluffy, crunchy, supple, dense. He can do pizza Bianca man, oh man, can he do pizza Bianca those salty squares of almost entirely naked crust. Frank Bruni, New York Times

Flaste, Rick: - Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

Lahey, Jim: - Jim Lahey has received two James Beard Awards and is the author of The Sullivan Street Bakery Cookbook, My Bread, and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph.

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