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 labour 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.

"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’s innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City. 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.