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.
[Lahey's no-knead] recipe . . . gets home bakers hooked on baking.--Francisco Migoya, coauthor of the five-volume Modernist Bread [Lahey] can do wonders with flour and water.--Frank Bruni Jim Lahey, baker extraordinaire.--Martha Stewart Still the go-to technique for home bread bakers.--New York Times The acknowledged master of bread, dough, and crust.--Anthony Bourdain 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 L�pez-Alt The recipe that democratized bread-baking.--Peter Reinhart