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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.)
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Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg 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.
Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Healthy Bread in Five Minutes a Day. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.See all Product Description
Do you love good bread, but struggle to bake a good loaf? Does your dough turn to stone when you knead it? Read morePublished 4 months ago by Snowpea
Amazing resource to have in the kitchen. Recipes are very easy to follow and go from very simple to the more detailed and involved recipes. Read morePublished 11 months ago by Debora
I love this book. Instructions are simple and concise; and the recipes work well every time. For anyone who likes 'real' bread, with a good crust and tasty crumb: this is a... Read morePublished 18 months ago by Spike
For those who want to dip their toe into bread baking, I cannot recommend highly enough this book. The overall process for this bread is to use a very high-yeast recipe, and then... Read morePublished 23 months ago by Maxine Levine
It is great to smell fresh bread at home, to have it with any meal you like.
The more you bake, the better it turns out,
It's been fun, after a bit, maybe to easy! Read more
This is a great place to get started baking. The book offers a good range of breads, pastries, pizzas and flatbreads, all based on the simple-is-better principle. Read morePublished on Nov. 6 2013 by Ian Chadwick