From the authors of the Artisan Bread in Five Minutes a Day series comes a holiday and celebration cookbook that uses the same groundbreaking quick and easy baking method.
Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it. Now, they've done it again with Holiday and Celebration Bread in Five Minutes a Day, a cookbook with savory, sweet, healthy, and decadent recipes for every occasion.
Every culture has its great bread traditions for holidays and celebrations--traditional Christmas loaves from Ukraine, Greece, Germany, Italy and Scandinavia; celebration breads from France and Israel; Easter breads from the United Kingdom, Sweden, and Austria to name a few. The book is chock-full of fragrant, yeasted treats made for celebrations and special occasions. All the old standbys are here, plus delicious examples from around the world. All were too time-consuming and painstaking to make at home--until now.
In 100 clear and concise recipes that build on the successful formula of their bestselling series, Holiday and Celebration Bread
will adapt their ingenious approach for high-moisture stored dough to a collection of breads from the four corners of the globe. This beautiful cookbook has color photos of every bread and includes step-by-step collages. With Zoë and Jeff's help, you'll be creating breads that rival those of the finest bakeries in the world--with just five minutes a day of active preparation time.
Praise for Holiday and Celebration Brea in Five Minutes a Day: Praise for Healthy Bread 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 trained at the Culinary Institute of America. Her love of bread has enticed her to travel, looking for the world's best loaves. She also creates desserts on her pastry blog ZoeBakes.
Jeff Hertzberg, M.D. grew up eating great breads and then traveled the world looking for more. As his medical residency wound down, he started a years-long quest to figure out how to make dough that was convenient enough to use every day.