>>> BlackFriday My Bread: The Revolutionary No-Work No-Knead Method
I prefer bread books written by practicing bakers. I find that they usually reflect author's approach to bread-baking his philosophy and in my opinion such books are more complete and entertaining than the ones written by professional food writers although there are some notable exception. So from that point of view a book by Jim Lahey owner and founder of New York Sullivan Street Bakery is an obvious choice. There is another reason altogether though - arguably it was Mr. Lahey's recipe for no-knead-bread and publication by Mark Bittman in NY Times that started the resurgence of amateur bread baking. It was his recipe that transformed me from occasional to everyday baker. Therefore for me buying this book was a no brainer.
My first impression is very positive (I don't expect it to change). The book is printed in convenient 10x8" format on a high-quality glossy paper. Most but not all recipes are accompanied by photos which make the process very clear. The recipes are given in cups and in metric units a good thing in my opinion but if you're used to ounces you're a bit out luck although quite a few recipes start with 280 g. of flour which is pretty much 10 oz. The layout is very clear typeface makes it easy to read there are no gaudy colors and every recipe can be found in the table of contents.
There are six chapters. First comes highly personal rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what bread represents to him. Second chapter is theory it explains what the ingredients are and how the process works. Third chapter is where the recipes begin there's no-knead-bread itself and about dozen of breads based on it as well as some breads based on liquids other than water. Fourth chapter is pizza and focaccia. Brace yourself you won't find much tomato sauce there and even less cheese. Fifth chapter is called "The Art of the Sandwich" and describes about a score of paninis and gives recipes for most ingredients that go into them - roasts spreads marinated vegetables dressings they are all there. The last chapter deals with the things you can do with the stale bread.
Sadly there're no sourdough recipes and many Sullivan Street Bakery staple breads are not in the book but then again it is not called "Sullivan Street Bakery Bread Book" so I can't fault the author for not including them no matter how much I'd like them to be there.
So all in all it's an excellent book and highly recommend it. Seasoned baker or beginner no matter you will find something there that will make it worth the purchase. And mark my word in a couple of months everyone and his uncle will have blogged about stecca.
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