Artisan Bread in Five Minutes a Day

by Jeff Hertzberg, Zoë François

ISBN-10: 9780312362911
ISBN-13: 9780312362911
Region: USA
Publication Date: November, 2007
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Recipe Index

Recipesort icon Page Rating
100% Whole Wheat Sandwich Bread 76
0
Almond Brioche “Bostock” 193
0
Apple and Pear Coffee Cake 223
0
Aubergine Tartine 34
0
Aunt Melissa’s Granola Bread 114
0
Bagels 122
0
Baguette 32
0
Bâtard 36
0
Beignets 197
0
Bialys 125
0
Blueberry Lemon Curd Ring 228
0
Braided Raspberry Almond Cream Pastry 231
0
Bran-Enriched White Bread 72
0
Bread Pudding 234
0
Brioche 189
0
Brioche à Tête 191
0
Brioche Filled with Chocolate Ganache 195
0
Broa (Portuguese Corn Bread) 82
0
Bruschetta 57
0
Buttermilk Bread 207
0
Caramelized Onion and Herb Dinner Rolls 108
0
Caraway Swirl Rye 61
0
Challah 180
0
Chilled Moroccan-Style Gazpacho 172
0
Chocolate Bread 211
0
Chocolate Cherry Bread Pudding 237
0
Chocolate- or Jam-Filled Beignets 199
0
Chocolate-Raisin Babka 221
0
Ciabatta 37
0
Cinnamon Twists and Turns 233
0
Couronne 39
0
Croque Monsieur 206
0
Crusty White Sandwich Loaf 43
0
Deli-Style Rye 58
0
Door County Sour Cherry Preserves 213
0
Eastern European Potato-Rye Bread 120
0
English Granary-Style Bread 91
0
European Peasant Bread 46
0
Fattoush 166
0
Flatbrød 176
0
Focaccia with Onion and Rosemary 150
0
Fougasse Stuffed with Roasted Red Pepper 154
0
Homemade Granola for Granola Bread 116
0
Italian Semolina Bread 80
0
Jamie Oliver’s Watercress, Rocket, Sweet Pear, Walnut, and Parmesan Salad 93
0
Jim’s Spicy Kebabs 165
0
John Barrymore Onion Pletzel 185
0
Judy’s Board of Directors’ Cinnamon-Raisin Bread 209
0
Ksra (Moroccan Anise and Barley Flatbread) 170
0
Kumquat Champagne Confit 236
0
Laura’s Three-Citrus Marmalade 96
0
Lavash 168
0
Light Whole Wheat Bread 74
0
Limpa 65
0
Montreal Bagels 129
0
Naan 173
0
Neapolitan Pizza with Eggplant and Anchovy 135
0
Oat Flour Bread 104
0
Oatmeal Bread 94
0
Oatmeal Pumpkin Bread 100
0
Oatmeal Pumpkin Seed Bread 102
0
Olive Bread 51
0
Olive Fougasse 152
0
Olive Oil Dough 134
0
Onion Rye 63
0
Pain d’Epi (Wheat Stalk Bread) 41
0
Pan Bagna (Provençal Tuna and Vegetable Sandwich) 49
0
Panettone 201
0
Philadelphia Stromboli with Sausage 144
0
Pine Nut-Studded Polenta Flatbread 159
0
Pissaladière 148
0
Pita 163
0
Portuguese Fish Stew (Caldeirada de Peixe) 84
0
Prosciutto and Olive Oil Flatbread 146
0
Pumpernickel Bread 67
0
Pumpernickel Date and Walnut Bread 70
0
Raisin-Walnut Oatmeal Bread 98
0
Reuben Sandwich 60
0
Roasted Garlic Potato Bread 118
0
Rustic Wild Mushroom and Potato Pizza Provençal 138
0
Soft American-Style White Bread 204
0
Soft Pretzels 127
0
Spicy Pork Buns 88
0
Spinach and Cheese Calzone 142
0
Spinach Feta Bread 110
0
Sticky Pecan Caramel Rolls 187
0
Sun-Dried Tomato and Parmesan Bread 112
0
Sunflower Seed Breakfast Loaf 217
0
Sunny-Side-Up Apricot Pastry 225
0
Suvir Saran’s Chilled Yogurt Soup with Cucumber and Mint 175
0
Sweet Provençal Flatbread with Anise Seeds 157
0
Swiss Muesli Breakfast Bread 215
0
Tapenade Bread 55
0
The Master Recipe: Boule (Artisan Free-Form Loaf) 26
0
Turban-Shaped Challah with Raisins 183
0
Tuscan Bread Salad (Panzanella) 48
0
Tuscan White Bean Dip 53
0
Vermont Cheddar Bread 106
0
Whole Wheat Sandwich Bread (Inspired by Chris Kimball) 78
0
Yeasted Thanksgiving Corn Bread with Cranberries 86
0
Za’atar Flatbread 161
0

Publishers Information

About Artisan Bread in Five Minutes a Day

Publisher Web Link: http://us.macmillan.com/thomasdunne.aspx

The Discovery That Revolutionizes Home Baking

There’s 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, andArtisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François 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.  (http://us.macmillan.com/)

Author Information

About Jeff Hertzberg

Author Web Link: http://www.artisanbreadinfive.com/

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.  His interests in baking & preventive health sparked a quest to apply the techniques of Artisan Bread in Five Minutes a Day (2007) to healthier ingredients in Healthy Bread in Five Minute a Day (2009).  He lives in Minneapolis with his wife & two daughters.  (http://www.artisanbreadinfive.com/)

Cookbooks by Jeff Hertzberg


About Zoë François

Author Web Link: http://zoebakes.com/

The past several years have been spent chasing my two very active children around and in my spare time writing a bread book. Long before I had children or wrote a book and while studying art at the University of Vermont, I started a cookie company as a way to earn extra money. I baked outrageous gourmet cookies in my boyfriend Graham’s apartment, sold them from a beautiful vending cart he made me and established a few wholesale accounts.

I married Graham, how could I refuse a man who could build things (he created this website). We traveled through Europe eating pastries for our honeymoon and then finally settled in Minnesota. I worked in a couple of kitchens but decided I needed more formal training and headed off to the Culinary Institute of America (CIA) in New York. Since then I’ve been a pastry chef at several Twin Cities’ restaurants. I got to work with some of the finest talent this town has seen including Steven Brown at The Local, Andrew Zimmern at Bravo and a whole host of fantastic chefs at the D’Amico company. I was doing what I loved and Rick Nelson of the Minneapolis Star Tribune even called my desserts “endlessly delicious… the best in town… appealing, inventive and flat-out gorgeous…” What more could I ask for? Kids!

I began teaching others baking at Cooks of Crocus Hill In 1997. I was once asked to teach Minnesota governor Tim Pawlenty how to bake christmas cookies on the local NBC affiliate KARE 11-TV. That was my 15 minutes of fame, well more like five. It was great fun but the most exciting event was when I was invited to participate in the Baking and Pastry Arts Invitational Retreat for America’ s leading pastry chefs, sponsored by the CIA and Food Arts Magazine. There I met and worked with the leading pastry chefs in the country, a dream come true!

In addition to writing, teaching and consulting to restaurants, I also create artful desserts and custom wedding cakes. I live in Minneapolis with my husband Graham and two sons, my best creations yet! I can be reached at zoe@zoebakes.com.  (http://zoebakes.com/)

Cookbooks by Zoë François


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