Firsty, the book is the work of Jim Lahey - with Rick Flaste. The book is nicely written, with nice lay-out. It covers the basic principle and many variations of Jim Lahey's approach to bread. Simple put the ingredients together - in the correct proportions - and leave for a long time, 18 hours. Works. Makes wonderful open Mediterranean style bread.There are a couple of articles on the New York Times website covering Jim's New York bakery and his approach to the art of bread making, which is I how I came to know of the book.