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

Jim Lahey, Rick Flaste

Book cover for My Bread: The Revolutionary No-Work, No-Knead Method (Anniversary)
Book cover for My Bread: The Revolutionary No-Work, No-Knead Method (Anniversary)

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

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

Jim Lahey, Rick Flaste

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Description

The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation--a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette--the process couldn't be more simple, or the results more inspiring.

In the fifteen years since My Bread's publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives--with minimal work.

Critical Reviews

Jim Lahey, baker extraordinaire.--Martha Stewart

The acknowledged master of bread, dough, and crust.--Anthony Bourdain

[Lahey] can do wonders with flour and water.--Frank Bruni

[Lahey's no-knead] recipe . . . gets home bakers hooked on baking.--Francisco Migoya, coauthor of the five-volume Modernist Bread

The recipe that democratized bread-baking.--Peter Reinhart

The greatest part about no-knead dough is that you aren't limited to one type of bread. The same method can work for rustic loaves, boules, baguettes, and yes, even pizza dough.--J. Kenji López-Alt

Still the go-to technique for home bread bakers.--New York Times

Jim Lahey is the creator of the famous no-knead dough technique... His cookbook teaches you how to nail this innovative bread-baking method and features tons of images and tips on what to do with all that bread you've baked but didn't eat, such as making breadcrumbs from stale bread. This new 15th-anniversary edition also adds a few new recipes, plus a foreword by Martha Stewart.--Food & Wine

Many of us began our baking careers with My Bread, which gives novices well-illustrated instructions....Mr. Lahey is one of the great free spirits of the baking world, and it's fun to follow his imagination through this cookbook.--Andrew Coe "Wall Street Journal"

Publishing Information

Publisher: W. W. Norton & Company
Pub date: 2024-09-17
Length: 240 pages

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