MY BREAD: THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD

Book ID/图书代码： 06830109B33875

English Summary/英文概要： Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world. 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 fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.
The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.
The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.
And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.
Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.

Chinese Summary/中文概要： 雷希的“惊险，神奇，无工作，无揉面包”（时尚）已经彻底改变了食物世界。当他在纽约时报上写了一篇关于吉姆•雷希面包的文章时，马克•比特曼的兴奋之情就溢于言表：“面包是不可思议的，欧洲风格生产的细面包的品质比我用过的任何一种技术都更加容易，它将敲击你的思想。”在此，感谢吉姆•雷希，纽约首屈一指的面包师，提供了不依靠神奇的面包机和复杂的揉捏手法，在家里就可以制作面包的方法。比特曼的文章已经发表就赢得了全球面包师，包括经验丰富的面包师和初学者的一致好评，吉姆确信，家庭厨师都渴望用一种不复杂的方式来制作面包，所以现在，在这个令人期待的食谱集中，吉姆分享了他在自己的烤箱中烘烤质朴，香浓面包的方法。

吉姆•雷希面包的秘密是缓慢发酵。吉姆在《我的面包》中展示了很多图片，你只要跟着上面的步骤做就行了，你的劳动量只有5分钟：混合水，面粉，酵母和盐，然后就让时间神奇的工作就行了——没有必要揉捏。等待12至18个小时让面包发酵，发展结构和风味；然后再有盖的铁锅中简单烤一下就可以了。

过程简单的不能再简单了，但结果却非常令人兴奋。《我的面包》致力于每章都描述吉姆面包的基本变化，包括橄榄面包，羊奶酪的面包，培根卷，经典的意大利面包以及令人惊叹的镶嵌着西红柿，橄榄或大蒜的面包棒。他非常的有创意，还有花生酱和果冻面包，其他面包会用果汁代替水，他的爱尔兰黑面包会用健力士黑啤。对于任何吃剩的面包，吉姆都有办法处理，这本书中就包括了如何处理就面包（可以尝试面包汤或巧克力果仁蛋糕），以及如何制作真正特别的三明治。

任何一本吉姆•雷希的书，没有他的沙利文街面包店签名就不完整，还有白披萨——加了橄榄油和迷迭香的轻，脆面包片，吉姆甚至比意大利最好的面包店都做得要好。其他比萨饼配方，像西红柿的，只需要你把面包在烘烤板上烤一烤，烘烤前加浇头。书的最后部分，吉姆•雷希给了我们一本食谱，让我们在家里就可以制作优质面包。全书都穿插了彩色图片。（LNL）

Awards/获奖情况：纽约s沙利文街面包店的创始人，雷希在2006年开始了一场不揉面团技术的革命，只要把面粉，酵母，盐和水混合在一起，放上12小时，然后在荷兰烤箱烤就行了。烘烤反对者突然发现自己能够用最少的技术制作面包了，在这个开放的世界什么都是可能的。在这本优秀的编译中，雷希详细阐述了该方法，不仅解释了他做法的科学性，并用图片阐述了该技术。一旦读者掌握了他的基本的面团做法，就可以用自己的方法自制比萨饼，巧巴达，佛卡夏，黑麦以及更好玩的创意，如花生酱和果酱面包。在等待面团发酵的过程中，读者可以选择一些建议的三明治，如用柑橘和自制泡菜制作的雷希古巴。这是雷希满怀激情的面包制作和教人们做菜的书，他直言不讳的意见和耐心的指导，为新手提供了手把手的指导；他的方法必将受到厨师和形形色色的面包师的欢迎。——Starred 评论

Starred Review. The founder of New York s Sullivan Street Bakery, Lahey started a revolution in 2006 with his no-knead dough technique, in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a Dutch oven. The baking-averse found themselves suddenly capable of bread-making with a minimum of skill and fuss, opening a world of possibilities. In this wonderful compilation, Lahey elaborates on that method, explaining not only the science behind his approach but, through liberal use of photos, the technique as well. Once readers have mastered his basic dough (which won t take long), they re on their way to crafting homemade pizza, ciabatta, foccacia and rye as well as more playful variations such as peanut butter and jelly bread. While waiting for dough to rise, readers can pick from suggested sandwiches, such as Lahey s Cuban, made with Citrus Roast Porkand homemade pickles. Lahey s passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes.

About the Author/作者介绍： 吉姆•雷希是沙利文街面包店和纽约比萨饼店有限公司的面包师和业主 。里克是纽约时报的餐饮部分的创始主编。

Jim Lahey is the baker and owner of the Sullivan Street Bakery and the New York pizza restaurant Co. Rick Flaste is the founding editor of The New York Times’s Dining section.

Format:HARDCOVER

Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE(到期可授)

Sales in other countries/其他国家销售情况：Italy - Guido Tommasi Editore

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