The Sullivan Street Bakery Cookbook

A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan's best bakeries.

Ten years ago, Jim Lahey's no-knead recipes in My Bread caused a home-baking renaissance. In this long-awaited sequel, we turn to the Sullivan Street Bakery, which opened more than twenty years ago in New York's Soho.

The Sullivan Street Bakery Cookbook introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter—called biga—from the bloom that appears on fresh organic produce.

In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey's irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food, The Sullivan Street Bakery Cookbook will bring Lahey's baking expertise to homes across America.
150 color illustrations

Short-listed for International Association of Culinary Professionals Cookbook Award 2018

“"Unlike some other, very technical bread books, the tone...is warm, encouraging, funny--sometimes even striving for poetic--as much as it is educational...But beyond the purple prose are excellent recipes with exacting instructions."”

Jim Lahey is best known for his no-knead method of baking bread. He's also behind New York's fantastic Sullivan Street Bakery, where you can get a chickpea-fritter sandwich so good it will make you cry. That recipe is here, as are ones for apple-fennel pizza, brisket braised in black tea, and orange olive-oil cake. But more than anything, the book is a deeper dive into (mostly) no-knead bread-making, this time using sourdough starters.-- "Boston Globe"
The gift of flawless bread at home, every time...The beloved baker is back with a (strikingly illustrated) look at how many of his bakery's most celebrated breads are crafted.-- "Parade"
Unlike some other, very technical bread books, the tone...is warm, encouraging, funny--sometimes even striving for poetic--as much as it is educational...But beyond the purple prose are excellent recipes with exacting instructions.--Melissa Clark "The New York Times"
I always look forward to my visits to Sullivan Street Bakery. Their quality and purity is uncompromising, and I am surprised by something new and wonderful every time.--Alice Waters, owner, Chez Panisse Restaurant, and author of The Art of Simple Food
Jim Lahey, who with his no-knead insights changed home baking forever, explores bread-based 'cucina povera, ' the simple cooking of Italy in this creative, easy-to-use cookbook.--Mark Furstenberg, James Beard Award-winning baker and owner of Bread Furst
Little wonder the mastermind behind a book about the food you want to eat every day is by the same guy who's been teaching us about the bread we want to eat every day. These recipes are simple, accessible, and endlessly pleasing. Jim's done it again.--Dan Barber, chef and author of The Third Plate

Jim Lahey’s innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.

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