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Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion Hardcover – 6 November 2018
Praise for Holiday and Celebration Brea in Five Minutes a Day:
With step-by-step photographs, this book is a real confidence-booster for home cooks who wish to sharpen their bread-making skills. --Publishers Weekly
"Zoë François and Jeff Hertzberg have amazingly demystified the arcane and delightful world of artisan bread. Now, on the heels of time sensitivity (Hello... 5 minutes Really? Yes!), comes a baking book for the health-conscious, and it couldn't be more timely. Bottom line, I would crawl across a desert of broken glass to hop into their loaf pan."--Andrew Zimmern, Travel Channel host, food writer, and radio personality "[I]t's a vast improvement over the laborious process of making artisan breads using classic methods . . . in their new book, Hertzberg and François have gone one step further . . . baking breads that use less sugar, healthy grains, fruits and vegetables, and are friendly to those with allergies or food sensitivities."--The Associated Press "We tried some of the recipes; we love 'em.... Honestly, this is the nicest, softest whole wheat sandwich bread I've ever made."--PJ Hamel, KingArthurFlour.com "This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day... you'll be able to use the no-knead storage-dough method with even healthier recipes... fabulous cookbooks... yummy but easy recipes!"--Mother Earth News Praise for The Artisan Bread in Five Minutes a Day Series "Every step of Zoë and Jeff's adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they've incorporated years of readers' questions, problems, and discoveries into every chapter. This is truly the all-you've-ever-wanted-to-know edition. And there are plenty of photographs . . . at last!"--Dorie Greenspan, James Beard Award-winning author of Around My French Table and owner of Beurre & Sel cookies "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 "Hertzberg and François' practical, common-sense method... is, quite simply, genius."--Chicago Tribune
About the Author
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 Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, and Pizza and Flatbread in Five Minutes a Day. In addition to co-authoring the Bread in Five Minutes series, Zoë hosts her own TV series, Zoë Bakes, on the Magnolia Network and has written a solo cookbook, Zoë Bakes Cake. 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.
- Publisher : St. Martin's Press (6 November 2018)
- Language : English
- Hardcover : 400 pages
- ISBN-10 : 1250077567
- ISBN-13 : 978-1250077561
- Dimensions : 19.08 x 2.97 x 23.65 cm
- Best Sellers Rank: 291,219 in Books (See Top 100 in Books)
- Customer Reviews:
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Top reviews from other countries
The idea is promising: a nice collection of bakes from around the world. Two issues. First is subjective, but I felt the recipes were not better than the ones I already had in other ethnic cookbooks, and there wasn't much novelty.
Second issue is sugar. Adding sugar to any and every loaf seems to be a US approach to bread baking, at least I have never seen this in my European baking books. If you follow the recipes, you will end up with sugar in your bagel, pita, simple white loaf (not milk or enriched). All these can be (and should be) prepared without sugar.
A good Italian, French, Scandinavian and Middle-Eastern baking book will serve you better. Might be more expensive, but at least authentic.
I am baking and freezing bread from this book for house guest next week. Sandwich bread, filled breakfast breads and simple boules to go with soup. I love this book!