Jim Lahey has revolutionized the way we bake bread and his Sullivan Street Bakery has been a staple in New York for over 20 years. Now, in Lahey's third book, The Sullivan Street Cookbook (out November 7), bakers and eaters alike can further explore Lahey's Italian-inspired repertoire of pizzas, pastries, breads, and more.
MOFAD is celebrating the launch of The Sullivan Street Cookbook with an in-depth discussion between Lahey and leading food writer Ruth Reichl. As part of the Feasts and Festivals program series, Lahey and Reichl will highlight some of the celebratory recipes, such as panettone and bones of the dead cookies. Their talk will be followed by an audience Q&A, book signing, and samples from Sullivan Street Bakery.
About Jim Lahey
Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.
Lahey and his businesses have been featured in Vogue, Bon Appétit, and The New York Times. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s My Bread: The Revolutionary No-Work, No-Knead Method and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. In 2015, Lahey was the first recipient of the James Beard Award for Outstanding Baker.
About Ruth Reichl
Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that, she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines.
Reichl has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally. In 2014, she published her first novel: Delicious! She is the executive producer of Gourmet’s Diary of a Foodie and Adventures with Ruth, and was also a judge on Top Chef Masters. Reichl has been honored with six James Beard Awards and received the Missouri Honor Medal for DistinguishedService in Journalism.
This program is part of Feasts and Festivals, a program series that examines food and drink’s central role in celebrations, ceremonies, and rituals across the globe. For more information, click here.
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