I just checked out Jim Lahey's "My Bread" from the library and I am going to have to buy it. Lahey came up with the no-knead, long ferment bread-making style that was made insanely popular via Mark Bittman's blog. "My Bread uses the same technique and I don't think there is one recipe in the cookbook that I don't want to try. I made the "Stecca" the other day. My sister Abby gave me the perch! salt cellar for Christmas.
The Stecca turned out great and I look forward to trying more recipes from the book before I have to return it.