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Praise for Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day
“Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.” --The New York Times
“If man cannot live by bread alone, it may be because Jeff Hertzberg and Zoë François didn’t publish their book sooner… [They've] developed a method that makes any home into a mini artisan bake shop… Hertzberg and François’ practical, common-sense method… is, quite simply, genius.” --Robin Mathers Jenkins, Chicago Tribune
“… even people who’ve spent their lives avoiding the kitchen can whip up a loaf of bread in five minutes…” --The Today Show
“… a book that has eliminated that marathon of prep and angst… the aroma’s wonderful, and there’s a slightly sour tang… ooh, that’s dynamite! This is fabulous…” --Lynne Rossetto Kasper, on The Splendid Table radio show, 12/15/2007
“… whenever we need bread, I just dip into the container, pull out some dough, let it rest a bit and then bake a loaf, rolls, or pizza. This method is amazingly simple—and creates authentic European-style fresh bread… The cost? about 40 cents for a one-pound loaf!” --Woman’s Day Magazine
The authors met in their children's music class in 2003 and wrote the best-selling Artisan Bread in Five Minutes a Day, and Healthy Bread in Five Minutes a Day.
Jeff Hertzberg, M.D. grew up eating New York pizza and spent years trying to figure out how to make dough that was convenient enough to use for daily pizza, flatbreads, and loaves. But really, he just wanted to learn to throw pizza dough high into the air. He lives in Minneapolis with his wife and two daughters.
Zoë François is a pastry chef trained at the Culinary Institute of America, but she is a pizzaiola at heart. While writing Artisan Pizza and Flatbread in Five Minutes a Day she traveled far and wide to eat every pizza and flatbread she could find. In addition to tossing pizzas she creates desserts on her pastry blog zoebakes.com. She lives in Minneapolis with her husband and two sons.
The authors answer questions on pizza, flatbread, and all things bread at PizzaIn5.com.
We use this book weekly! I have feel in love with this carefree way to just throw something on the grill for dinner so far! Read morePublished 1 month ago by Brandy Hart
The wheat crust pizza my wife now makes is better than anything in a restaurant or pizza place. Highly recommend.Published 2 months ago by G. Zimmerman
A heritage tour, ... a masterful tool, ... and an exciting syllabus for the dedicated home bread baker with a particular love of pizza and its ancestor focaccia .... Read morePublished 4 months ago by Mark D. Loveland