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Jeff Hertzberg, M.D. has been a physician, university professor, information technology consultant, and ardent amateur baker. He developed a love of great bread growing up in New York City in the 1960s and '70s and began traveling to bread-loving countries like France, Italy, Germany, Spain, Britain, and Morocco, to sample and learn. He lives in Minneapolis with his wife and two daughters.
Zoë François is a pastry chef and baker trained at the Culinary Institute of America. In addition to writing best-selling cookbooks, she creates tasty desserts on her pastry blog ZoeBakes.com, as well as for the Cooking Channel, General Mills, and many national magazines. Zoë lives in Minneapolis with her husband and two sons.
Très facile de faire les recettes. Je recommande. Maintenant il faudrait en faire la traduction en français 😉Published 16 days ago by Stéphanie Dubois
Bread making is easy and consistent. Have yet to fully utilize this book book.
Would highly recommend
I love this book. As silly as it sounds, it changed my life. I always have a starter batch on the go now and my whole family loves getting fresh bread. Read morePublished 1 month ago by Sherry
My daughter who is gluten intolerant, and an excellent baker..simply loved the book, and the way it described the properties of each of the different gluten free flours, and is... Read morePublished 4 months ago by andrea budge
Arthritic hands don't like kneading and with this method I can have delicious fresh "sourdough" bread without the pain.