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The new artisan bread in five minutes a day : the discovery that revolutionizes home baking
2013
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  Library Journal Review

First published in 2007, this work has become one of the best-selling bread cookbooks of all time. Responding to years of feedback from readers, fans, and the online community, the authors have updated the original to include new recipes and photos, weight measurements, a better index, and a gluten-free chapter. They've also improved introductory chapters ("Ingredients," "Equipment," "Tips and Techniques") to address seemingly every question readers may have. VERDICT With this revised edition, Hertzberg and Francois continue to perfect their already easy and immensely popular bread-baking method. Essential for public libraries. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

  Publishers Weekly Review

Hertzberg and Francois return to five-minute-a-day bread making with new additions, including more than 30 new recipes and a gluten-free chapter. For those unfamiliar with the first edition, think artisan loaves made with high-moisture dough, sans proofing and kneading. Dough is made ahead of time (about a 15-minute commitment) and stored in the refrigerator until ready for use. Step-by-step photos guide readers through the process. Chapters including Ingredients, Equipment, Tips and Techniques prep home bakers before getting to the Master Recipe. Straightforward instructions with numbered steps guide readers through flatbreads, pita, bagels, brioche, and a variety of loaves. Additional, nonbread recipes such as gazpacho, chilled yogurt soup, and spicy kebabs lend meal ideas to be paired with baked goods. A fun, easy-to-follow collection for those who aren't afraid to shun baking traditions. Agent: Jane Dystel, Dystel & Goderich Literary. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.
Summary
<p>A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day--the revolutionary approach to bread-making</p> <p>With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François 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 Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.</p> <p>Responding to their thousands of ardent fans, Jeff and Zoë 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.</p> <p>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 Zoë'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.</p>
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