Download PDF Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues

Download PDF Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues

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Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues

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Review

Praise for "Healthy Bread in Five Minutes a Day" ..".Zoe Francois 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 ..".it's a vast improvement over the laborious process of making artisan breads using classic methods... in their new book, Hertzberg and Francois 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..." --Associated Press ..".you can make high-quality homemade bread. There's no need to knead or be held hostage by the clock waiting for the dough to rise... under their five-minutes-a-day mePraise 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 Zoe Francois didn't publish their book sooner... [They've] developed a method that makes any home into a mini artisan bake shop... Hertzberg and Francois' 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 MagazinePraise for "Artisan Bread in Five Minutes a Day "and "Healthy Bread in Five Minutes a Day"

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About the Author

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.

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Product details

Hardcover: 320 pages

Publisher: Thomas Dunne Books; First edition (October 25, 2011)

Language: English

ISBN-10: 0312649940

ISBN-13: 978-0312649944

Product Dimensions:

7.8 x 1.3 x 9.4 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

186 customer reviews

Amazon Best Sellers Rank:

#76,262 in Books (See Top 100 in Books)

If you have followed the artisan bread movement, this is an excellent adjunct. If you are not aware of all that and just like pizza or flatbread, you will STILL have a wonderful book that produces AMAZING pizza crust and flatbreads. This method works. I've been a breadmaker for 30 years.

Just made a Pizza Margherita. FABULOUS!!! I made the dough yesterday and put it in my refrigerator. Cut off 1/2 pound today, made the best home made pizza sauce, use my own basil and picked up fresh mozzarella from Sprouts. I will absolutely never buy pizza again. This brought me back to my home town in Olean NY where we had a thriving Italian community. This is as good as it gets. The method is flawless. Any time you want it, cut off an orange sized hunk and make the best, crispiest flavorful pizza ever.

Best pizza I have ever eaten! Period! The dough recipe is a no brainier and is just as easy as the book says it is. We control our ingredients so I know no GMO and I control my food source. We keep 2 dough containers full one for pizza and the other for bread see their bread book! Once you have your dough made up come in from work or yoga start to finish is no more than 30 minutes to eat the best wholesome pizza. We will have the kids and grandkids over on a weekend and have a pizza party they get to build their own pizzas their own ingredients a good family time. Get two pizza stones and two pizza peels and go to town.

Love all of their books. If you think you can not bake bread get their books. You will feel like a bread baking rock star! They present a technique that uses a wet dough. You toss the ingredients in a container, stir them well, put the lid on, and after a short rise, put it in the fridge to use throughout the week. About as fail proof as bread can be.Hint: try the cloche or dutch oven method. Use any heat proof dutch oven...heat it in the oven when pre heating, place your loaf in the pot, put the lid on for the first ten minutes and then remove the lid to finish baking. I bake to about a 204 degree internal temp. I use an instant read thermometer probe to check the temp. Perfect every single time.I use a scale and use metric. I literally line a bowl with a freezer bag and start tossing ingredients in it on the scale. I stir it well, let it rise, zip it up, and toss in the fridge for another day. No bowl to wash. I always use parchment when forming and place the whole thing, parchment and all, into the dutch oven.

I received the book on Friday, and left it on my dining room table until this morning (Sunday) around 9am. I picked it up after feeling slightly hungover from drinking too much the night before and decided to page through it. I hate reading, I have about 5-7 books that I've started and haven't finished.I read through the beginning which details just about everything you need to know about equipment, ingredients, and why this book will work unlike other quick and easy books. Typical stuff.I trusted it, not only because I love pizza, but as hungover as I was I couldn't resist the urge for a solid piece of pizza.12pm Sunday I realized that this wouldn't be that difficult. I ran to bed bath and beyond (thankfully 3 minutes from my home) and picked up a rolling pin, flour canister (no longer will I pour from the bag and create a mess). They didn't have the Danish Whisk and the lady thought I was crazy because I told her I was on a "pizza making mission".Genaurdi's is right behind the BB&B and I quickly picked up a pound of mozzarella, bag of flour, and some yeast. Getting home around 1, I did some work around my house, now 2pm and then prepped to make some dough. The dough took all of 10 minutes after making sure the water temp was just right for the recipe.Now the waiting...2 hours later, I had a large batch of fresh dough. I preheated my over (30 minutes) and then spread the dough, threw some toppings on, and slid it into the oven.Within 8 minutes one of the best and most delicious pizzas I've ever made (I've made pizza for 3-4 years now) was complete. My gf made a second and said herself "This is great and so easy".Now I have a pot filled with dough (my 5 quart container is coming from Amazon in 2 days) and plan on making pizza 2-3 more times this week.Super simple, super easy, and super delicious. Super...awesome book that will change my eating habits and make one of my favorite foods a household staple.Well done

This cooker is well designed and works well. But there is a small limit as to how much food one can stack up on the pizza crust. If I get too much the food will touch the heating element and cause real problems. We consumers need to know exactly how big a space there is between the rotating plate and the hearing element. I will try again with less food. And may just melt the cheese in the micro wave.

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Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues PDF

Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues PDF

Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues PDF

Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues PDF