{"product_id":"9781324076506","title":"My Bread: The Revolutionary No-Work, No-Knead Method","description":"\u003cp\u003e\u003cstrong\u003eNamed a Best Bread Cookbook by \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e\u003cbr\u003e  \u003cbr\u003e  Jim Lahey returns with a 15th-anniversary edition of his classic cookbook—featuring five unmissable new recipes.\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThe secret to acclaimed baker Jim Lahey’s bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook \u003cem\u003eMy Bread\u003c\/em\u003e, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey’s basic loaf or a variation—a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette—the process couldn’t be more simple, or the results more inspiring.\u003c\/p\u003e  \u003cp\u003eIn the fifteen years since \u003cem\u003eMy Bread\u003c\/em\u003e’s publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of \u003cem\u003eMy Bread\u003c\/em\u003e is as timely as ever, and will bring good bread making back into our lives—with minimal work.\u003c\/p\u003e","brand":"Norton, W. W. \u0026 Company, Inc.","offers":[{"title":"Default Title","offer_id":47922377195760,"sku":"9781324076506","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781324076506_p0.jpg?v=1763708048","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781324076506","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}