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200 Fast and Easy Artisan Breads: No-Knead, One Bowl Paperback – August 14, 2009


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Editorial Reviews

Review

There has been a recent surge in an interest in artisan bread and modern culinary knowledge can bring this ancient art to even busy contemporary homes. Just in time for the holidays, this 317-page book will help home cooks master the art of baking artisan-quality breads in minutes. The author shows the baker how he or she can achieve incredible results in just minutes. The book covers everything from your basic equipment, making it ahead of time, how to master easy dough methods, to knowing when your bread is done and learning easy, streamlined ways to make complements to bread, such as artisan butter and caramelized onions. The author also outlines the 10 Basic Steps to Artisan Bread, ensure success every time. (Debra A. Aleksinas Waterbury Republic-American 2009-10-17)

With "200 Fast and Easy Artisan Breads" and Judith Fertig's clear, detailed instructions, even a kitchen novice should be able to craft beautiful, bakery-style, premium-priced breads. (Sue Story-Truax Omaha World-Herald 2009-11-11)

About the Author

Judith Fertig is a recipe developer and the author of 300 Big & Bold Barbecue & Grilling Recipes. Her recipes are featured regularly on the Food Network and in USA Today. She lives in Kansas City, Missouri.

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Product Details

  • Paperback: 344 pages
  • Publisher: Robert Rose (August 14, 2009)
  • Language: English
  • ISBN-10: 0778802116
  • ISBN-13: 978-0778802112
  • Product Dimensions: 7 x 0.9 x 10 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #235,292 in Books (See Top 100 in Books)

More About the Author

Cookbook author Judith Fertig grew up in the Midwest, went to college and cooking school in Europe, and now lives in Kansas City. Described by Saveur Magazine as a "heartland cookbook icon," Fertig writes cookbooks that reflect her love of bread, baking, barbecue, and the fabulous foods of the Heartland.

You can read some of her cookbooks like novels--the fabulously photographed Heartland, the award-winning and James Beard Awards-nominated Prairie Home Cooking (a "tour de force," says Saveur), the encylopedic All-American Desserts, and Prairie Home Breads. Her IACP Cookbook Award-winning The Back in the Swing Cookbook (with Barbara C. Unell) takes you on a delicious daily journey to get you back in the swing after breast cancer.

Other books reflect her ongoing reign as a tiara-totin' BBQ Queen, having fun with co-author and co-queen Karen Adler, from BBQ Bash, 300 Big & Bold Barbecue Recipes, and Weeknight Grilling to 25 Essentials Planking, 25 Essentials Grilling Fish, and the best-selling The Gardener and the Grill. Do you know the 4 BBQ Queen Waves for when you become famous (for your barbecue or anything else) ?? Here are a few hints: Wiping the windshield, screwing in a lightbulb, fluttering the air. . . . Do them along with us on the Food Network. http://www.Youtube.com/watch?v=bGFVownwvVA

And some of her cookbooks just make you want to get in that kitchen and stir up something new--with one-bowl, no-knead bread in 200 Fast & Easy Artisan Breads or with your "electric assisant" in The Artisan Bread Machine.

Check out her blog at http://www.alfrescofoodandlifestyle.blogspot.com/ for even more recipes, photos, and a peek into her kitchen.

Customer Reviews

Highly recommend this book for any and all bread making.
E. Helmuth
The recipes are easy to do and come out smelling wonderful and taste great.
C. Varry
The dough is very soft and during the rest doesn't rise much, if any.
Laurl

Most Helpful Customer Reviews

52 of 55 people found the following review helpful By Jay3fer on July 12, 2010
Format: Paperback
First off: I was very experienced in no-knead breads even before buying this book. I write a bread blog (breadland dot blogspot dot com) and have been experimenting with this method for almost a year, using many types of flours, shapes of breads, combinations of refrigeration, freezing, etc. You can find out a lot about no-knead breads online, which is great.

And take it from me: no-knead bread is INCREDIBLE! It was eye-opening to me, and believe me, I love to make breads the traditional way, kneading by hand if and when I have the time. But the airy, open texture, the hard, crisp crusts, the well-developed, almost sourdough flavour of no-knead bread was truly a revelation.

But I found I was looking for a book which would lay out a whole bunch of no-knead recipes, nice and easy, without having to search the Internet or make up my own formula, which might or might not work. This book does that.

I chose 200 Fast & Easy Artisan Breads over Artisan Bread in Five Minutes a Day and another one called Baking Artisan Bread, by Ciril Hitz, which is the same no-knead idea, and also includes a video, because this book seemed to offer more genuine recipes, not just reworkings and different shapes of the same dough. Also, it's less expensive than a few of the alternatives, probably because it's a paperback, and that's okay with me.

There is still a time and place for kneaded breads (by hand or machine) in the cook's repertoire, but since I'm usually cooking in a hurry for my family of six, this technique and my big "dough bucket" have saved me tons of time - and with this book, I can keep saving time while flipping through recipes to discover new and exciting favourites.
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25 of 28 people found the following review helpful By C. Varry on September 17, 2009
Format: Paperback
I've only taken this book out of the library but am I glad I did. The recipes are easy to do and come out smelling wonderful and taste great. The Oatmeal Honey bread I made is wonderful, I love oatmeal bread and this doesn't let me down. The rolls are good, hard crust just the way they should be, and the way I like them. I'm going to be trying many, many more of the recipes and if not careful, I'll be gaining weight. LOL. I like that everything is in one bowl, ingredients are easy to come by, and baking is a dream. Everyone I've let taste has agreed, this is a winner.
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11 of 11 people found the following review helpful By Laurl on February 1, 2010
Format: Paperback
I LOVE this book. The breads are delicious... well that is everythng I've made is delicious. I've found it hard to move away from the first master recipe to make any of the others. I've been making bread machine bread for years, but was never satisfied with the flavor. With this book, I'll never be concerned about flavor again. The crusts are beautiful, the crumb is almost perfect.
The basic premise is that with enough water in the recipe, you don't need to kneed. I was dubious, but bought the danish dough whisk and made my first batch. I was amazed that after a couple of hours of rising, it was beautiful huge soft bowls of dough... I had to divide the dough in half to rise due to the size to the box I was rising the dough in. The dough is very soft and during the rest doesn't rise much, if any. However, once it hits the oven, it grows to twice it's size. I think it had alot to do with the pan of water you use in the stove during baking.
The instructions are very clear, every recipe is based off one of eleven master recipes. Once you make the master, you can then use half or a quarter of the dough to make the specific bread, the recipes for how to shape the breads or what to add and when are in the recipes that follow each master recipe.
I am looking forward to grilled pizzas this summer!
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9 of 9 people found the following review helpful By Paul Rybarczyk on February 14, 2010
Format: Paperback
This is my favorite of the "no knead" books! The dough is not so wet that you can't shape it (like the recipes from similar other books) provided that you flour your hands and board. You can start using the dough after only a two hour rise, and I've just used a batch that has been in my refrigerator for over a week with great results!

Like another reviewer, I've found it difficult to move off the basic recipe. I've made loaves, rolls, pizza and even flatbreads from the same recipe. I did try a dough with chick pea flour and that was good too (a little more sticky dough and probably not my favorite, but still good). I think the rye bread is next to try.

Most of the time I don't even bother with the pan of hot water in the oven, and just shape my loaf on a cookie sheet and bake it on that. Still works out just great.

The pizza was outstanding...a thin, crispy crust. I thought I'd never like one more than the Sullivan Street recipe (My Bread...by Jim Lahey My Bread: The Revolutionary No-Work, No-Knead Method), but I did! Paul
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11 of 12 people found the following review helpful By R on November 23, 2009
Format: Paperback Verified Purchase
I am a great cook. I am a fabulous baker. But making regular yeast bread is a challenge for me. I decided to take it on recently and got this book. I'm glad I did. After trying another "famous" no knead recipe that didn't work for me, this book's key recipe came out like a dream. I ended up with perfect, crusty, partially whole wheat, artisan loaves. I can't wait to try the other recipes in the book. My only complaint is that it asks for 1.5 TABLESPOONS of salt for the recipe. I put in a little less than one tablespoon and it was still saltier than I would have liked it. I have no idea why it calls for that much salt. Next time I might try one teaspoon or half a tablespoon. But this is a great book for both the beginner and experienced bread baker. It has tons of recipes and easy directions. I'd highly recommend it!
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