Enhanced descriptions from Syndetics:

Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York's most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award-winning baker Jim Lahey discovered in Rome.

Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called "a church of bread."

Table of contents provided by Syndetics

• 1 Sullivan Street (p. 11)
• 2 Baking with Sourdough (p. 19)
• Ingredients (p. 28)
• Equipment (p. 31)
• A Baker's Reference (p. 35)
• 3 Making A Starter (p. 41)
• A simple liquid starter (p. 43)
• A faster liquid starter (p. 44)
• Refreshing the starter (p. 47)
• "Jim's biga" - a stiff starter (p. 51)
• Making more biga (p. 53)
• 4 Sullivan Street Breads (p. 55)
• Pane al latte - milk bread (p. 58)
• Pane di lino - golden flax bread (p. 63)
• Pizza bianca alia romana, version 1 - Handmade Pizza with Salt and Olive Oil, As Made in Rome (p. 65)
• Pane toscano - Tuscan bread (p. 71)
• Pane pugliese - pugliese-style bread (p. 76)
• Ciabatta - open, airy slipper loaves (p. 85)
• Pane bianco - simple no-knead white sourdough (p. 89)
• Truccio saré - whole wheat sourdough (p. 93)
• Faster truccio - whole wheat sourdough (p. 97)
• Multigrani - seed and grain bread (p. 99)
• Hamilton buns -sweet whole wheat (p. 101)
• Whole wheat pita bread (p. 105)
• No-knead, naturally leavened brioche - a light and buttery bread (p. 107)
• "wastED" bread - bread from bread (p. 112)
• 5 Sullivan Street Pizza (p. 115)
• Pizza bianca alia romana, version 2 (p. 118)
• Capicola - capicola pizza with fermented chile peppers (p. 121)
• Mele e finocchio - apple-fennel pizza (p. 124)
• Carota - carrot pizza with Clementines and olives (p. 127)
• Asparagus pizza (p. 129)
• 6 Breakfast at the Bakery (p. 131)
• Uovo in coppetta - poached eggs and toast (p. 133)
• Panini d'uovo -egg sandwiches (p. 138)
• Tortino di crusca - bran and blackberry muffins (p. 140)
• Torta d'olio d'oliva - orange olive-oil cake (p. 142)
• Oianda - banana chocolate-chip cake (p. 145)
• Spirali di cannella - cardamom cinnamon buns (p. 147)
• Chocolate swirl brioche loaf (p. 150)
• Bomboloni - Italian doughnuts (p. 153)
• Crema pasticcera - vanilla pastry cream (p. 156)
• Cornetti - no-knead sourdough croissants (p. 157)
• Budino di mele e pane - apple bread pudding (p. 160)
• 7 Slow-Cooking and Roasting (p. 163)
• Pasilla agresivo - chili (p. 165)
• Pasta al forno - oven-baked pasta (p. 167)
• I'amico di polio - Roasted Japanese Turnips (p. 170)
• Le patate arrosto al aglio - garlic roast potatoes (p. 171)
• Polio arrosto - roast chicken (p. 172)
• Punta di petto di tè - brisket braised in black tea (p. 174)
• Roast beef with smoked paprika (p. 179)
• 8 Sandwiches, Salads, and Condiments (p. 181)
• Sandwiches (p. 182)
• Panini di ceci - chickpea fritter and tahini sandwiches (p. 183)
• Panini di polio postmoderno - chicken, avocado, and kimchi sandwiches (p. 185)
• Tramezzini di polio - chicken club sandwiches (p. 187)
• Panini di petto - braised brisket sandwiches with slaw (p. 188)
• Panini di manzo - roast beef sandwiches with spicy mayo (p. 190)
• Salads and Condiments (p. 191)
• Apple-celery salad (p. 193)
• Tomato and arugula salad (p. 194)
• Quick-pickled red onions (p. 195)
• Quick-pickled fennel (p. 196)
• Original mustard - lacto-fermented mustard (p. 197)
• Lacto-fermented chile peppers - natural Sriracha (p. 198)
• Cetrioli - Lacto-Fermented Cucumber Pickles (p. 200)
• Pomodori secchi al forno - oven-dried tomatoes (p. 201)
• 9 Dolci (p. 203)
• Scozzese-shortbread cookies (p. 205)
• Caprino - Goat Cheese and Rhubarb Cookies (p. 207)
• Ossi di morti -bones of the dead (p. 208)
• Colpa degno - Flourless Triple-Chocolate Cookies (p. 211)
• Ciambella - ring cake (p. 212)
• Crostata integrali -Tart Crust with Whole wheat (p. 215)
• Crostata di marmalata - quick tart with marmalade or jam (p. 216)
• Crostata di ricotta - tart with ricotta, orange, and chocolate chips (p. 218)
• Pinolata - pine nut and custard pie (p. 220)
• Focaccia fiorentina - brioche with Cream (p. 223)
• Panettone -a grand bread (p. 225)
• Resources (p. 230)
• Acknowledgments (p. 231)
• Index (p. 232)

Reviews provided by Syndetics

Library Journal Review

Lahey (My Bread), founder of New York City's Sullivan Street Bakery, is credited with popularizing a no-knead, Dutch-oven cooking method that can be used to achieve bakery-worthy loaves at home. His third cookbook, written with wife and coauthor Joseph, builds on this technique, applying it to sourdough breads naturally leavened with biga, a type of prefermentation. Home cooks who aren't ready to take on the multiday process of making the biga can start with speedier breads, savory dishes, and sweets, including egg sandwiches, apple bread pudding, kale and cauliflower salad, and flourless triple-chocolate cookies. Throughout, Lahey provides excellent instruction in an easy-to-visualize way. VERDICT A masterclass in baking with the bonus of delicious Italian-inspired foods. Highly recommended. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

New Yorkers are likely familiar with Sullivan Street Bakery, one of N.Y.C.'s best sources for terrific breads and baked goods. And Sullivan Street founder Jim Lahey's profile got a significant boost from 2010's My Bread, which detailed his innovative and surprisingly simple no-knead bread-making technique and inspired thousands of home bakers. Here, Lahey takes readers behind the counter to show how many of the bakery's famous products are crafted and created, not infrequently with the same fuss-free approach that has already endeared Lahey to so many. Focusing on Italian breads, Lahey begins with the starter, the funky foundation of sourdough, used in basic loaves such as pane Toscano and Pugliese. He then moves on to must-try recipes for pizza dough and hamburger buns, as well as instructions for a no-knead brioche and croissant. Each recipe is clearly and concisely communicated, often accompanied by images of key stages or techniques in the baking process to ensure home bakers stay on track and that the finished product turns out as expected. Once the baking is done, Lahey and Joseph give readers a litany of ways to put their products to use in dishes such as apple-fennel pizza, cardamom cinnamon buns, and a chickpea fritter and tahini sandwich. The authors even offer ways for readers to repurpose their mistakes into an entirely new loaf. Those unfamiliar with Lahey's previous work won't be left in the dust, as this cookbook reiterates the tenets of its predecessor, condensing them and expanding their range and practicality. A terrific addition to the bread-making canon. (Nov.) © Copyright PWxyz, LLC. All rights reserved.