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
“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.