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.

• We started tracking this book on May 11, 2020.
• This book was $17.49 when we started tracking it.
• The price of this book has changed 26 times in the past 1,901 days.
• The current price of this book is $14.22 last checked 18 hours ago.
• This book is at its lowest price in the past year.
• The lowest price to date was $2.99 last reached on November 17, 2023.
• This book has been $2.99 2 times since we started tracking it.
• The highest price to date was $17.76 last reached on March 27, 2021.
• This book has been $17.76 one time since we started tracking it.

• Cookbooks, Food & WineBakingBread

• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 223 Pages
• File Size: 780 KB