Jim, first of all, I'm honored that you found and read this post. I remember visiting your bakery in NYC with Frank and Brinna Sands (former King Arthur Flour owners) many, many years ago, and we've been fans of your work ever since. (I never did get a piece of that long pizza, though I hope to if I ever visit the bakery again.) Fortunately for many happy bread bakers, though unfortunately for those who were there at the beginning of its mainstream popularity (namely, you), no-knead bread has become so ubiquitous that the technique is no longer always linked specifically to its original source. Certainly I meant no disrespect to you when I didn't expand on the technique's origins in the intro to this post. We've readily credited you in connection with no-knead bread in the past, citing you (and usually Mark) in 11 other blog posts on our site; it's just that in this particular post I took more of a broad overview, using less detail. I'm really happy to hear about your book, and look forward to seeing it (and baking from it). I'll be on the lookout in November. Maybe you'd even enjoy working with us to promote it via this blog — a guest post from the "father" of no-knead bread would be truly exciting for King Arthur Flour and all of our readers! Thanks for adding your comments here, and we look forward to (hopefully) hearing from you again. PJH

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