Five Minute Bread: The Revolutionary New Baking Method: No Bread Machine, No Kneading!Hardback
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- Publisher: Ebury Press
- Format: Hardback | 256 pages
- Dimensions: 178mm x 238mm x 24mm | 658g
- Publication date: 6 January 2011
- Publication City/Country: London
- ISBN 10: 0091938945
- ISBN 13: 9780091938949
- Sales rank: 156,184
Most of us dream about having the time to make fresh bread, to fill our kitchen with the irrestible aromas of a bakery every day. Now, with Jeff and Zoe's new bread-making method, you too can make your own loaves in only five minutes a day! No bread machine required, and no need for kneading - it's revolutionary! In this amazing new book, Jeff and Zoe prove that baking bread can be easier and quicker than a trip to the baker's. Their method is quick and simple, and produces perfect, scrumptious loaves every time. In exchange for a mere five minutes of your time, your warm, indulgent, crusty breads will rival those of the finest bakers in the world. With nearly 100 recipes that use this ingenious technique, "Five Minute Bread" is a revelation for anyone who thinks that home-made bread is too much work. Crusty baguettes, mouth-watering ciabattas, hearty sandwich loaves and even buttery pastries will become everyday treats with this innovative book.
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Jeff Hertzberg has been a physician, university professor, information technology consultant and ardent amateur baker. He developed a love of great bread while growing up in New York City, and refined this love with extensive travel through Europe and North Africa. He lives in Minnesota with his wife and two daughters. Zoe Francois is a pastry chef and baker trained at the Culinary Institute of America. In addition to teaching baking and pastry and consulting to restaurants, Zoe creates desserts and custom wedding cakes. She lives in Minnesota with her husband and two sons.
By sandra carey 14 Dec 2012
I borrowed this book from the local library after deciding to make my own bread without a breadmaker and feeling daunted at the challenge. The lack of photos did not concern me. There is plenty of detail and description about what to expect from dough consistency and trouble-shooting. My first loaf "European Peasant Bread" came out perfect and has been approved by German visitors starved of quality bread in New Zealand. I am buying this book now as it's so good.
By Olga Klofac 15 Apr 2011
I bought this book full of high expectations after I saw a few videos from these authors and saw the lovely crusty breads they make. How disappointed I was when I opened the book and there was not a single photograph in it! Very hard to imagine what the different breads should look like without photographs. I personally love cook books with photographs so this was a total disappointment for me. The book now gathers dust in my bookcase and I'm very sorry I wasted my money on it.