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My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home: A Cookbook

(Hardback)


Publishing Details

Full Title:

My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home: A Cookbook

Contributors:

By (Author) Jim Lahey
By (author) Rick Flaste

ISBN:

9780307886156

Publisher:

Random House USA Inc

Imprint:

Three Rivers Press

Publication Date:

11th April 2012

Country:

United States

Classifications

Readership:

General

Fiction/Non-fiction:

Non Fiction

Main Subject:
Other Subjects:

Cookery dishes and courses / meals

Dewey:

641.8248

Physical Properties

Physical Format:

Hardback

Number of Pages:

192

Dimensions:

Width 197mm, Height 248mm, Spine 19mm

Weight:

805g

Description

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 Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven-gas or electric-in fewer than five minutes. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete. The pizzas in this book aren't your usual, run-of-the-mill pies. In fact, Jim's unique topping pairings-such as Corn and Tomato, Coppa and Fennel, and Potato and Leek-reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn't include the cured meat we have all come to expect; instead, riffing on "pepperoni" as the Italian plural for "pepper," Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads-such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad-and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie. With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.

Reviews

Jim Laheys book gives everyoneand I mean everyonethe tools to make incredible, crisp-crusted, crackling pizza at home. His recipes and instructions are simple to follow but leave nothing to chance; aspiring pizza makers of all levels are in good hands. You might never call for pizza delivery again!
Melissa Clark

I have known Jim Lahey for many years and have always thought him to be the best baker in town.His bread brings back memories of the rustic French country loaves of my childhood. Jims new pizza book allows everyone to be a pizza chef at home with easy-to-follow recipes, both classic and innovative.
Jean-Georges Vongerichten

The most crucial element of a good pizza is the crust. Finding and using the best mozzarella and finest of tomatoes is essential to a good pizza, but any determined potential pizzaiolo can track down good ingredients. The key is that crust and Jim Lahey is a master. His pizzas are so good I could scrape off all the toppings and still savor his magnificent pies. Jims book My Pizza should be required reading for anyone serious about making pizza at home.
Nancy Silverton


Additional praise for Jim Lahey/Co.:
The frequently mobbed and fervently discussed new restaurant Co. pronounced company was born of a worship of dough. Thats why the pizzas at the center of its menu are as good as they are. Frank Bruni, New York Times

(Jim Lahey is) New Yorks king of dough. Gourmet Magazine

Jim Lahey is one of the countrys elite bread bakers, so when he decided to open a pizza place, it was huge news. Food & Wine Magazine

Who needs Naples when the worlds greatest pizza is currently baked at Co., on a windswept corner in Chelsea Here, Jim Lahey, the fanatic behind Sullivan St Bakery, turns out jagged, faintly tangy, artfully blistered pies perfectly engineered to support their toppings without being soggy or bready or overly chewya feat that usually eludes even Italys best pizzaioli. Travel & Leisure

In the world of pizza, debates over crust can resemble sectarian disputes. There are the ascetics, who demand pies as thin and brittle as Communion wafers, versus the libertines, who prefer something they can sink their teeth into. If anyone can persuade the quarrellers to break bread, its surely Jim Lahey, of Co. New Yorker

Co., Named one of the top 10 pies in United States. (#8) GQ Magazine

Author Bio

Jim Lahey studied sculpture before learning the art of bread baking in Italy. In New York City, he opened the Sullivan Street Bakery in 1994, and Co., a pizza restaurant, in 2009. Lahey and his businesses have been featured in Vogue, Saveur, and the New York Times, and he has appeared on the Martha Stewart Show and NBC's Today show. His innovative no-knead bread recipe, first published in an article by Mark Bittman in the New York Times in 2006, became the basis of Lahey's cookbook My Bread, which was a Gourmet Cookbook Club selection. Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.

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