9781250018281

The New Artisan Bread in Five Minutes a Day The Discovery That Revolutionizes Home Baking

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  • ISBN13:

    9781250018281

  • ISBN10:

    1250018285

  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 10/22/2013
  • Publisher: Thomas Dunne Books
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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Dayóthe revolutionary approach to bread-making

With more than half a million copies of their books in print, Jeff Hertzberg and ZoŽ FranÁois have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and ZoŽ have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.

Responding to their thousands of ardent fans, Jeff and ZoŽ returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions.

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and ZoŽ's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

Author Biography

JEFF HERTZBERG is a physician with twenty 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. He lives in Minneapolis, Minnesota.

ZOË FRANÇOIS is a pastry chef and baker trained at the Culinary Institute of America. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally. She lives in Minneapolis, Minnesota.

Table of Contents

Acknowledgments . . . . . . . XX
The Secret . . . . . . . . XX
Preface  . . . . . . . . XX
1 Introduction . . . . . . . . XX
2 Ingredients . . . . . . . . XX
3 Equipment . . . . . . . . XX
4 Tips and Techniques . . . . . . . . XX
5 The Master Recipe . . . . . . . XX
6 Peasant Loaves  . . . . . . . XX
7 Flatbreads and Pizzas . . . . . . . XX
8 Gluten-Free Breads. . . . . . . . XX
9 Enriched Breads and Pastries . . . . . . XX
Sources for Bread-Baking Products . . . . . XX
 Sources Consulted . . . . .  . .           XX
 Index . . . . . . . . . XX

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