My Bread: The Revolutionary No-Work, No-Knead Method; 15th Anniversary Edition

Almost 20 years ago, Lahey’s original recipe for no-knead bread—which championed a technique of loosely combining dry and wet ingredients, a longer fermentation period, and the use of a cast-iron pot as the baking vessel—rocked the baking world. Lahey, owner of Sullivan Street Bakery in NYC, expanded on this approach to bread baking with the publication of My Bread in 2009. This 15th-anniversary edition, which includes everything in the original book plus five new recipes, is a much-welcome update. After covering his own entry into bread baking (much of which has its culinary roots in Italy), Lahey starts things off with his original, basic no-knead recipe, which becomes the template for a number of variations, including whole-wheat bread, rye bread, and cheese bread. Lahey also branches out into bread-adjacent territory, including pizza dough, tasty sandwich ideas, and recipes such as tomato bread soup and bread pudding tart to use up leftover bread.