Acclaimed Sullivan St Bakery founder Jim Lahey teaches the craft of baking through pioneering techniques. Check back soon for our new spring curriculum.
My Pizza
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street...
Boscaiola Pie
The boscaiola is very familiar to Italians and travelers in Italy. More often than not, people order either it or a Margherita (page 41). I think I had my first one in Rome when I was in my early twenties. From the first taste, I must have seen how roasting...
Margherita Pie
This is among the most familiar of Neapolitan pizzas, often just tomato sauce and cheese baked on a disk of flatbread. In cities like New York, the Margherita has been trashed by the ubiquitous ordinary pizza parlor—often through a lack of attention in cooking and a careless approach to ingredients....
Chicken Liver Toasts
In the Italian town of San Casciano dei Bagni, I have a lot of old friends whom I met for the first time when I was a very young baker. We all got together thanks to the graciousness of the restaurateur Joe Allen (once a benefactor of mine and kind...
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