In late 2006I joined thousands who cheered Mark Bittman's a life-changing New York Times piece about uber-crusted-full-flavored bread from blazing hot pan in hot home ovens. In early 2007 I put that bread into French Toast.
While Publishers Weekly has a laundry list of new bread books in the pipeline, I have already made a space on my shelf for Jim Lahey, who had instructed and inspired Bittman, and his My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey with Rick Flaste (Norton, Oct.). I can't wait.
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