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

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

ISBN13: 9780312362911
ISBN10: 0312362919
Condition: Standard
Dustjacket: Standard
All Product Details

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Staff Pick

I'm super impatient when it comes to cooking and need something simple to make. Not only was this cookbook easy to use but it produced some very delicious results. I'm constantly looking through it as a reminder for the recipes I use frequently.
Recommended by Bry H., Powells.com

Synopses & Reviews

Publisher Comments:

Theres 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 Zoe Francois 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.

Review:

"While the phrase 'artisan bread' typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and Franois 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." Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

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 Citys 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.
 
Zoe Francois 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, Francois 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 Zoe Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

What Our Readers Are Saying

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Average customer rating based on 5 comments:

Brenda J, August 9, 2010 (view all comments by Brenda J)
I'm a foodie. I hang out online with other foodies. I cannot TELL you how many rave reviews of the recipes from Artison BREAD in FIVE Minutes a Day I have received (via email or forums/blogs)from these people. (They even send me PHOTOS of the breads they have made from this book.) SO, I bought it. My husband got hold of it. He's never baked a loaf of bread in his LIFE! Next thing I know (it's only been in our house 1 day) he's baking! I witnessed everything. He made all the first recipes in the book within the next several weeks. We both learned so much! It's kind of amazing--we were quite in awe--whipping out different shaped loaves with such ease (and so little cleanup).

See: You make a batch (in a bowl or in a mixer)...put it in the fridge...and then pull out bread to bake all week!!!!! AND, there are lots and lots of varieties and shapes of breads included. One gal friend of mine (her main interest is bread) has just about made them ALL the recipes in the book (and many times). She does get hung up making certain ones more than others because she has found a couple of them that she craves...and her husband LOVES bread. (Also, she likes to order seeds from King Arthur and sprinkle them on top of some of the kinds--and she likes to play with shapes..braids and things like that.)

If you read from page 1 you will see how AT EASE the authors make you feel. Water temp doesn't matter that much; nor does the type of yeast you use (as I recall). OH and the authors have a website...and they stay involved. If they have made any changes to the recipes, they put those changes up at their site; I've also seen them turn up at forums to help people who are asking questions about the technique or the book.

My favorite loaves so far have been the rye. Do a bit of searching around on the web and you, too, will see lots of rave chat and comments about this book. This is one cookbook I am EXTREMELY glad I purchased. (They have since come out with book 2, devoted to only 'healthy' breads in 5 minutes a day. We are purchasing that one for sure, too!) When you have these books there isn't much sense in buying breads...and oh, I've given some of our loaves as gifts. People LOVE receiving fresh bread!!
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(10 of 16 readers found this comment helpful)
Hubert, December 2, 2009 (view all comments by Hubert)
It just works - great bread, with minimal effort, and the results are great. I live a mile high, and the recipes work without the altitude adjustments. Besides the simplicity also the variations in the book are a recommendation, they inspire to try your own (focaccia with the herbs and onions in the dough for example).
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(10 of 17 readers found this comment helpful)
Deborah Fochler, March 22, 2009 (view all comments by Deborah Fochler)
About ten years go I got a bread machine for Christmas, we used it a few times. Since then it has been in a closet collecting dust. A friend gave me this book. The recipes and directions are easy to follow even if you dont have a bread machine. I made the Caramel Pecan Rolls for my book club and everyone raved about them. The only problem was I didnt make enough because we ran out. Everyone loves fresh bread and rolls and this book makes the process easy for even the most basic cook. A wonderful cookbook for all.
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(31 of 43 readers found this comment helpful)
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Product Details

ISBN:
9780312362911
Subtitle:
The Discovery That Revolutionizes Home Baking
Author:
Jeff Hertzberg and Zoe Francois
Photographer:
Luinenburg, Mark
Author:
FranCois, Zoe
Author:
Hertzberg, Jeff
Author:
Hertzberg, Jeff , MD
Publisher:
Thomas Dunne Books
Subject:
Baking
Subject:
Methods - Baking
Subject:
Bread
Subject:
Courses & Dishes - Bread
Subject:
Cooking and Food-Breads
Copyright:
Edition Description:
Trade Cloth
Series Volume:
The Discovery That R
Publication Date:
20071131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
256
Dimensions:
9.13 x 7.50 in

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Related Subjects


Business » General
Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » General

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Used Hardcover
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$21.00 In Stock
Product details 256 pages Thomas Dunne Books - English 9780312362911 Reviews:
"Staff Pick" by ,

I'm super impatient when it comes to cooking and need something simple to make. Not only was this cookbook easy to use but it produced some very delicious results. I'm constantly looking through it as a reminder for the recipes I use frequently.

"Publishers Weekly Review" by , "While the phrase 'artisan bread' typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and Franois 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." Publishers Weekly (Copyright Reed Business Information, Inc.)
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