In 2006, Jim Lahey, the founder of New York's Sullivan Street Bakery, started a revolution with his 'no-knead dough technique', in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a Dutch oven. This new technique opened up a world of possibilities. People now could make bread with a minimum of skill and fuss.

In this book, Lahey showcases the technique in a number of photos.  Once readers have mastered his basic dough—and it doesn’t take long—they will soon be crafting homemade pizza, ciabatta, foccacia and rye as well as more playful variations--such as peanut butter and jelly bread.  While waiting for dough to rise, readers can pick from suggested sandwiches they might want to create, such as Lahey's Cuban, made with Citrus Roast Pork and homemade pickles. Lahey's passion for bread-making and feeding people really shows in his book. He gives good advice and provide novices with a sure, steady hand to hold. His methods are sure to be adopted by chefs and bakers.