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Praise for The New Artisan Bread in Five Minutes a Day
“Every step of Zoë and Jeff’s adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they’ve incorporated years of readers’ questions, problems, and discoveries into every chapter. This is truly the all-you’ve-ever-wanted-to-know edition. And there are plenty of photographs … at last!” --Dorie Greenspan, James Beard Award-winning author of Around My French Table and owner of Beurre & Sel cookies
“A fun, easy-to-follow collection for those who aren’t afraid to shun baking traditions.” –Publishers Weekly
“With this revised edition, Herzberg and François continue to perfect their already easy and immensely popular bread-baking method. Essential.” –Library Journal
Praise for Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day
“Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.” --The New York Times
“If man cannot live by bread alone, it may be because Jeff Hertzberg and Zoë François didn’t publish their book sooner… [They've] developed a method that makes any home into a mini artisan bake shop… Hertzberg and François’ practical, common-sense method… is, quite simply, genius.” --Robin Mathers Jenkins, Chicago Tribune
“… even people who’ve spent their lives avoiding the kitchen can whip up a loaf of bread in five minutes…” --The Today Show
“… a book that has eliminated that marathon of prep and angst… the aroma’s wonderful, and there’s a slightly sour tang… ooh, that’s dynamite! This is fabulous…” --Lynne Rossetto Kasper, on The Splendid Table radio show, 12/15/2007
“… whenever we need bread, I just dip into the container, pull out some dough, let it rest a bit and then bake a loaf, rolls, or pizza. This method is amazingly simple—and creates authentic European-style fresh bread… The cost? about 40 cents for a one-pound loaf!” --Woman’s Day Magazine
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.
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 16 days ago by andrea budge
Arthritic hands don't like kneading and with this method I can have delicious fresh "sourdough" bread without the pain.
This is a great cook book, excellent instructions and well tested recipes. I loved it so much I got a second copy to sent to my sister(instead of loaning it out).Published 4 months ago by Tiffany Carlyle
I love this bread. It really is easy as I am not one to fuss over anything in the kitchen. I have been afraid of making bread for a long time now but not anymore!Published 4 months ago by vcooper
Extremely easy and extremely good! I may never buy a loaf of bread againPublished 4 months ago by Susan White
Can't stop making bread now.
Love the weight measurements for ingredients.
Great book for beginners and pro's.