Download PDF , by Jim Lahey
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, by Jim Lahey
Download PDF , by Jim Lahey
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Product details
File Size: 88206 KB
Print Length: 240 pages
Page Numbers Source ISBN: 0393247287
Publisher: W. W. Norton & Company; 1 edition (November 7, 2017)
Publication Date: November 7, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B06XH3N2R4
Text-to-Speech:
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Amazon Best Sellers Rank:
#254,310 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I am giving this book five stars because the two recipes (Hamilton Buns and Pane Bianco) I made came out very good, and I like Jim Lahey from what I see and hear in interviews; but I do want to share a few points for folks to consider. First, if you are looking for a bread baking book, this isn't really it. There are about 15 bread recipes and then pizza, sweets and some food recipes. Also, at least as far as the bread recipes go, this book is not for a new baker. One needs to either have a starter, or be willing to make or buy one. Almost every recipe requires either a dutch oven or a pullman pan. Also, I only made two recipes; but one of them is missing information in the instructions. Specifically, the Pane Bianco instructions did not say when to add the salt (based on experience, I added with the flour in the initial mix).But again, if one is a relatively experienced baker, or is interested in the other recipes, appreciates a pretty and nice to read cookbook, this may be worth the purchase since the recipes did yield great results.
Very rarely does a cookbook make you feel invincible, like you're a seasoned chef immune to mistakes. I've also never written an Amazon review before, but this pushed me over the edge. I started baking with sourdough just two months ago and a friend just casually lent this to me. I started with a couple of the bread recipes, cookies, the panettone. Literally every single one of the 10+ recipes I've tried has turned out exceptionally delicious and I promise I'm traditionally not an amazing cook. I'd been searching high and low on the internet for directions for keeping a stiff sourdough starter (biga, italian-style) instead of a levain (high-hydration, french style) and was really stoked about the low-maintenance recipe here. It's great. (When I do want to try a recipe that calls for levain (in a different cookbook) I just take a little bit of my biga and make it levain-style the night before and use all of it for that recipe.) But even the recipes in this book that don't have anything to do with sourdough are really wonderful. I read in a more critical review that his starter directions aren't thorough enough if you're beginning from scratch and I can sorta see that. Having already gone through the work of growing my starter, all of his info was useful to me. Also, I promise I don't work for Jim Lahey or his publisher, this book's just got me dreaming of starting my own bakery.
This new bread cookbook delivers more than I expected. Now starter or "Biga" is perking away in a glass jar — so simple 1/2 cup water, plus 1/3 cup flour. I love that the author/chef says to just use regular all purpose flour that can be purchased at the supermarket, no need for any special fancy flours. Jim Lahey was the creator of the no-knead method of bread baking which started a huge following a few years ago. Now he shares many of his bakery tips on how to craft bread at home. He lists basic equipment, has a baker's reference, simple instructions with photographs of how to make the stater. He gives the reader/cook recipes for little rolls, hamburger buns, golden flax bread, pizza dough, Tuscan bead, Pugliese-style bread, sesame seed bread, simple no-knead white sourdough,whole wheat sourdough, seed and grain bread, Hamitton buns, pita bread, naturally leavened brioche, [just half-way through the book. There is a chapter on desserts, breakfasts, slow-cooking and roasting, [how to cook the perfect beef brisket braised in black tea] sandwiches, salads, and condiments. Resources are listed for a few of the specialty items, and lastly, an index. This is a must-have book for the bread bakers and chefs in homes, culinary schools, and catering services.
I love this bread book. While I’m a fairly experienced bread baker, I found this book to extremely helpful in making hi hydration breads. The photographs are very helpful. I’m using the recipes in this book, quite frequently. In fact, I made my Thanksgiving dressing using bread made with the Pane di Latte (milk bread) recipe and was astounded when two of my grandson’s college age friends wanted to know what kind of bread was in the dressing. And they were very disappointed when they discovered they couldn’t buy it anywhere.
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