My Bread by Jim Lahey. He is the founder of the Sullivan Street Bakery in New York and emphasizes high-quality, Italian-style breads. On November 8, 2006, Mark Bittman of the New York Times published a piece about Jim Lahey's no-knead breadmaking method and it proved quite popular (article available through NY Times website). Essentially, in Lahey's bread, the all-important gluten is developed during a long fermentation period, rather than through traditional kneading. The dough prep is only the first simple step in this amazing recipe.
stainless steel replacement knobs that retail for $14, but can be purchased for $10 through Amazon. I am frugal, however, and more importantly I am annoyed by the notion of paying hundreds of dollars for a pot and then having to shell out more money for a fully functioning handle. America's Test Kitchen suggested drawer pulls as replacements for the plastic knobs, so my husband and I went off to the hardware store. They are way less expensive than the Le Creuset handles and provide an excellent opportunity to add a little flair to your cookware.
*Note: Jim Lahey's basic recipe calls for bread flour because it generally has a higher protein content than all-purpose flour. However, King Arthur unbleached all-purpose flour has a higher protein content than other brands of flour (roughly 11.7%) (see Rose Levy Beranbaum's Bread Bible), so I substituted it for the bread flour. It produced a great loaf.