by Jim Lahey with Rick Flaste
(W.W. Norton & Company, $30)
In 2006, The New York Times ran an artisan bread recipe using a no-knead, bake-in-a-pot technique that shook up the food world. Here, the genius behind the recipe, Jim Lahey, founder of Manhattan’s Sullivan Street Bakery, builds upon his method, offering detailed recipes for many of the deeply flavored loaves sold at his shop—from crusty stirati (baguettes) and ciabatta to simple pizzas and focaccia. Also included is a fantastic chapter on sandwich making and several recipes for using up stale bread, which you’ll have plenty of if this book gets you hooked on baking. And chances are, it will.