Artisan Bread in Five Minutes a Day and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $27.99
  • Save: $9.78 (35%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: This is a used book in Good condition, clean text has some light notations, cover has light edge and corner wear, dust jacket has light to moderate edge and conrner wear, ships direct from Amazon.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Hardcover – November 13, 2007


See all 6 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$18.21
$8.81 $4.22
Paperback
"Please retry"

Frequently Bought Together

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking + Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 + Danish Dough Hand Whisk / Mixer 11" or 14"
Price for all three: $46.71

These items are shipped from and sold by different sellers.

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 242 pages
  • Publisher: Thomas Dunne Books; 1st edition (November 13, 2007)
  • Language: English
  • ISBN-10: 9780312362911
  • ISBN-13: 978-0312362911
  • ASIN: 0312362919
  • Product Dimensions: 9.3 x 7.7 x 1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (1,466 customer reviews)
  • Amazon Best Sellers Rank: #23,504 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François 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. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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 City’s 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.
 
Zoë François 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, François 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 Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Related Media


Customer Reviews

I have purchased several copies as gifts for friends who all love the book as much as I do.
Roberta M. Jarrett
Although it does take longer than five minutes with the wait and bake times, the method in this book really makes baking bread simple and fun.
Spanish Instructor
I have been baking bread for years, and I tried the method in this book and turned out the best bread I have ever made or eaten, anywhere!
Another Reader

Most Helpful Customer Reviews

1,091 of 1,109 people found the following review helpful By Louise DeSalvo on December 2, 2007
Format: Hardcover Verified Purchase
I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.
20 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1,295 of 1,329 people found the following review helpful By born every minute on December 15, 2007
Format: Hardcover
This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes.

The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...

Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.

As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.

In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)

Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.

It its also ideal for whole wheat.
Read more ›
28 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
927 of 968 people found the following review helpful By R. Currier on January 27, 2008
Format: Hardcover
After baking bread from this book for over a month I have a few suggestions for folks that vastly improve (in my opinion) the bread from this book. Even without these changes the bread is still better than store-bought, but it's *not* artisanal quality.

1) WEIGH YOUR INGREDIENTS! This is a cardinal rule of baking and one not to be flaunted. Buy a good scale -- it's as important as your baking stone.

2) Cut the salt and yeast called for by half: I use 10gm salt and 8gm yeast.

3) Preheat your oven for at least an hour at 500 degrees. A 20 minute preheat does NOTHING for your stone and bottom crust. Drop the temp to 450 when the bread goes in the oven.

4) I use Light Whole Wheat Bread on page 74 as my base recipe. The 140 grams of whole wheat flour kicks the flavor level up substantially.

5) Skip the cornmeal and go with parchment paper. SO much easier and no smoke in the kitchen.

6) Get a good instant-read thermometer. The bread is done when it reads 200 degrees. Another pricey tool but you'll soon find it indispensable.

Follow my recommendations and you'll get great bread with excellent top and bottom crust every time.
76 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
522 of 544 people found the following review helpful By OrchidSlayer VINE VOICE on November 28, 2007
Format: Hardcover Verified Purchase
I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment.

The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!

This is a great book for all cooking experience levels. The recipes are easy and the results impressive.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Search