| Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking | 
 enlarge | Authors: Jeff Hertzberg, Zoe Francois
Publisher: Thomas Dunne Books
Category: Book
List Price: $27.95
Buy New: $15.75
You Save: $12.20 (44%)
New (34) Used (10) from $15.75
Avg. Customer Rating:  153 reviews
Sales Rank: 959
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.5
Dimensions (in): 9.2 x 7.5 x 1.2
ISBN: 0312362919
Dewey Decimal Number: 641.815
EAN: 9780312362911
ASIN: 0312362919
Publication Date: November 13, 2007
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW!!!!!!! wILL MAKE A NICE GIFT. fASSST SHIPPING!!
|
| Editorial Reviews:
Product Description
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, 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.
|
| Customer Reviews: Read 148 more reviews...
 love it! September 3, 2008
2 out of 2 found this review helpful
I got this book for my b-day and tried it out yesterday with the basic recipe as instructed. Wow, it was great. I made a baguette out of 1/4 of the dough and it tasted like the ones from France. It was super easy to make and the directions were clear. I even used bread machine yeast (since that was all I had). I can't wait to keep baking fresh bread!
great bread in the land of great bread August 29, 2008
2 out of 2 found this review helpful
I live in San Francisco, land of great breads. Yes, you can buy better breads here than I can make from this book but they cost $7/loaf. And I love the basic bread recipe. My kids came for a visit and in 4 days they ate 3 loaves of it. And bought the book afterwards.
Beautiful Bread with Great Flavor August 26, 2008
2 out of 2 found this review helpful
This book delivers. I make the basic bread dough recipe every week, and it takes me less than five minutes. You have to allow for the resting time, which takes me about 60 mminutes, but who cares when you no longer have to knead dough? I love this stuff, and my family is impressed that I can bake bread that looks and tastes so professional.
I've blogged my results and people who see the photos are very impressed.
Be a wild and crazy breadmaking rebel August 25, 2008
3 out of 3 found this review helpful
Wow! I'm amazed that this quick and easy technique can produce such delicious and beautiful bread. Using their basic recipe, I've made peasant-style loaves and incredible baguettes. The baguettes were particularly noteworthy because they required almost no effort. In the past, I've struggled with trying to create a worthy baguette. Now I have a new method that is not fussy at all and makes fabulous bread. We've been eating homemade bread much more often, and my kids love it. Kudos to the authors for their amazing recipes. I am a convert.
great book August 10, 2008
3 out of 3 found this review helpful
If you are looking to bake bread, frequently, with the least possible work, this is the way to go. You just mix the dough, let is rise, then store it in the fridge until you want to bake (within 7-14 days).
|
|
|
