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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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Kurzbeschreibung
People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they've no time to make them at home. In answer to that Jeffrey Hertzberg has devised a way of making artisan bread that is hardly more trouble than baking a potato. He came up with the basics: put together a large quantity of dough with his simplified method, store it in the refrigerator for as long as two or more weeks, take out a chunk when you want it, spend about five minutes shaping it, and put it in the oven. Restaurant chef Zoe Francois enriches the book by adding recipes for sumptuous baked desserts, all using the same simple time-saving method. This cookbook is truly a breakthrough in bread-making!
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79% kaufen den auf dieser Seite vorgestellten Artikel: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking EUR 20,40 |
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8% kaufen Bread: A Baker's Book of Techniques and Recipes EUR 23,95 |
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4% kaufen Crust and Crumb: Master Formulas for Serious Bread Bakers EUR 13,72 |
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4% kaufen Mastering the Art of French Cooking, Volume I: Vol 1 EUR 23,95 |
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