Artisan bread in five minutes a day : the discovery that revolutionizes home baking
(Book)
Author
Contributors
Published
New York : St. Martin's Press, [2007].
Edition
First edition.
Physical Desc
xiv, 242 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm
Status
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Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| Canon City Public Library - NONFICTION | 641.8 HER | On Shelf | |
| Gilpin County Public Library - NONFICTION | 641.8 HERTZBE | On Shelf | |
| Ignacio Community Library - NONFICTION | 641.8 HER | On Shelf | |
| Lyons Library - NONFICTION | 641.8 Her | Checked Out | May 20, 2024 |
| Ridgway Public Library - NONFICTION | 641.815 HER | On Shelf |
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More Details
Published
New York : St. Martin's Press, [2007].
Format
Book
Edition
First edition.
Language
English
UPC
9780312362911 :
Notes
General Note
Includes index.
Description
While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and Franois it means five minutes. An intriguing concepthigh-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 chaptersPeasant Loaves, Flatbreads and Pizzas and Enriched Breads and Pastriesare 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.
Study Program Information
Not AR rated.
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Citations
APA Citation, 7th Edition (style guide)
Hertzberg, J., & Francois, Z. (2007). Artisan bread in five minutes a day: the discovery that revolutionizes home baking (First edition.). St. Martin's Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hertzberg, Jeff and Zoe. Francois. 2007. Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. St. Martin's Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hertzberg, Jeff and Zoe. Francois. Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking St. Martin's Press, 2007.
MLA Citation, 9th Edition (style guide)Hertzberg, Jeff., and Zoe Francois. Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking First edition., St. Martin's Press, 2007.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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