About the Author

Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan's west side. His new pizza restaurant, Co., opened in Manhattan in early 2009. Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

Reviews

"The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker... [Lahey] is the most intuitive bread baker I have ever met." -- Jeffrey Steingarten - Vogue

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