My Bread: The Revolutionary No-Work, No-Knead Method (Hardcover)

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My Bread: The Revolutionary No-Work, No-Knead Method Cover Image
By Jim Lahey, Rick Flaste (With)
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Staff Reviews

Cookbooks may come and go, but not this one - not from my baking life. Jim Lahey developed this technique after a short stay on a Tuscan farm where he was able to experiment with an outdoor brick fired oven. Upon return, he pursued his love of baking bread in the States from his converted Brooklyn truck garage apartment, where his neighbors were happy to purchase freshly produced loaves. Flour, water, yeast, and patience yield wonderful artisinal rustic loaves. Baking with this book has been a great pleasure, a little bit addictive, and certainly one of the most long lasting cooking adventures I've taken on. Big results with a minimal amount of work - just like the book says. So easy, so delightfully successful every time. His technique and narration leave room for inspired improvisation as well. Do yourself a favor - buy this book. But beware, you may also need to purchase a treadmill. — Nancy Scheemaker

December 2009 Indie Next List

“It is easy for me to recommend My Bread because I have been using Jim Lahey's recipe for no-knead bread ever since the flawlessly simple and versatile recipe was published in the New York Times. My Bread includes more than 40 bread variations, recipes for sandwich ingredients, recipes for his classic panini, and suggestions for what to do with left over stale bread. This is the bread book to end all bread books.”
— Janina Larenas, Logos Books & Records, Santa Cruz, CA


Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.

When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

About the Author

Jim Lahey has received two James Beard Awards and is the author of The Sullivan Street Bakery Cookbook, My Bread, and My Pizza. He lives in New York City with his wife and coauthor, Maya Joseph.

Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

Praise For…

Mr. Lahey's method is creative and smart.... What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor—long fermentation gives you that—and an enviable, crackling crust, the feature of bread that most frequently separates amateurs from the pros.... With just a little patience, you will be rewarded with the best no-work bread you have ever made.
— Mark Bittman

Jim Lahey's My Bread expands on his no-knead, bread-in-a-pot method, a revolutionary development that allows even once-hopeless bakers like me to produce wonderful loaves of thick-crusted goodness. In the professional arena, Jim is the acknowledged master of bread, dough, and crust. Chefs, foodies, and food nerds flock to his bakery and to his pizza joint. He is to bread what the Dalai Lama is to Buddhism.

— Anthony Bourdain

The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker..... [Lahey] is the most intuitive bread baker I have ever met.
— Jeffrey Steingarten

Jim Lahey... opened the Sullivan St Bakery in 1994 selling breads that no one in the city had made before.... Sullivan St became the name to look and ask for, and... became... the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome's Campo de' Fiori.
— Corby Kummer

It's bread above all that [Lahey] knows and loves.... The man can do wonders with flour and water, massaged or not.... He can do fluffy, crunchy, supple, dense. He can do pizza Bianca—man, oh man, can he do pizza Bianca—those salty squares of almost entirely naked crust.
— Frank Bruni

Product Details
ISBN: 9780393066302
ISBN-10: 0393066304
Publisher: W. W. Norton & Company
Publication Date: October 5th, 2009
Pages: 224
Language: English
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