By Jeff Hertzberg, Zoe FrancoisList Price: $27.95
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Product Description
There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.Coauthors Jeff Hertzberg and Zo Franois prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
Product Details
- Amazon Sales Rank: #266 in Books
- Published on: 2007-11-13
- Released on: 2007-11-13
- Number of items: 1
- Binding: Hardcover
- 256 pages
Editorial Reviews
From Publishers Weekly
While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chapters—Peasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastries—are filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Jeff Hertzberg has been a physician, university professor, information technology consultant, and ardent amateur baker. He developed a love of great bread while growing up in New York City’s ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.
Customer Reviews
Phenomenal Bread, Amazing Book!
I've attempted to make bread quite often, & for the effort and attention, the results have been all right--but seldom great. Cooks Illustrated's The Best Recipe has some amazing bread recipes, but other than that, none of my efforts have really been worth the trouble. Then I bought this book, and my first loaves have been delicious, far superior to locally-made artisan breads, & simple. It's as easy as having those paper tubes of chemical-laden pre-made biscuits in your fridge, but so much more wholesome and tasty. Finally, my breads have a perfect crust and a light chewy interior. I made the basic recipe, and have turned it into a boule, dinner rolls (the kids' favorite by a mile), and an olive loaf. So easy! No kneading, no punching down, and most importantly, none of that discouragement that comes from caring for a ball of dough throughout the day, and ending up with an unremarkable, heavy & tasteless loaf. This book would make a great gift, and I highly recommend it. The resulting breads are astonishingly good.
Yes, it really does work!
I made the Sticky Pecan Caramel Rolls on page 187...they were divine! The process was simple and the dough was easy to handle. I've baked Artisan breads before while I was in culinary school and I must say the taste, crumb and crust are very comparable. If you love the way freshly baked bread smells and tastes even if you have limited or no amount of baking knowledge BUY THIS BOOK! You will not regret it.
The easiest bread ever
This is the best bread book ever. I mix a batch of the dough on weekends and can actually make a loaf of bread after work while I cook the rest of the meal. The bread is great, the crust is wonderful, can't recommend it enough.
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