| Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients |  | Authors: Jeff Hertzberg MD, Zoe Francois
Creator: Mark Luinenburg
Publisher: Thomas Dunne Books
Category: Book
List Price: $27.99
Buy New: $14.93
as of 9/2/2010 13:01 CDT details
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Seller: treebeardbooks
Rating:  reviews
Media: Hardcover
Edition: 1
Pages: 336
Number Of Items: 1
Shipping Weight (lbs): 1.7
Dimensions (in): 9.2 x 7.7 x 1.4
ISBN: 0312545525
Dewey Decimal Number: 641.815
EAN: 9780312545529
ASIN: 0312545525
Publication Date: October 27, 2009
Availability: Usually ships in 1-2 business days
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| • | ISBN13: 9780312545529 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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| Editorial Reviews:
Amazon.com Review
With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established method and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in. Health-conscious bread eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers. For all who discovered artisan bread through the first book and for health-conscious breadlovers everywhere, this book is a must-have. Includes Recipes for: • Whole Grain Pizza with Roasted Red Peppers and Fontina • Turkish-Style Pita Bread with Black Sesame Seeds • Cherry Tomato Baguette • Gluten-Free Rosemary Parmesan Bread Sticks • Spicy Chile Whole Grain Snack Crackers • Quinoa Bread • Pistachio Swirled Brioche Try Your Hand at These Recipes from Healthy Bread in Five Minutes a Day
| Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf) | Chocolate Espresso Whole Wheat "Cupcakes" |
Product DescriptionFrom the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread Their first book was called “stupendous,” “genius,” and “the holy grail of bread making.” Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients. The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. Visit www.HealthyBreadInFive.com for more information. Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids’ music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They’ve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix. |
| Customer Reviews:
 My Wonder Bread August 29, 2010
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1 out of 1 found this review helpful
The recipes in this book are amazing I impressed my family and friends with my bread. I cal it wonder bread.
 healthy Bread in Five Minutes a Day August 18, 2010
Roberta Silva Welk (Fresno, CA United States)
The recipes were in such a huge quantity and I do not have big enough equipment to make the recipes - I was truly interested in the whole grain recipes. Have since purchased another bread cookbook and am looking forward to trying it's recipes.
healthy bread August 15, 2010
Judy Migliori
1 out of 1 found this review helpful
There is nothing wrong with the recipes from their second book - I just find myself leaning more toward recipes from the first book. The recipe I do love from their second book is the 100% whole wheat baguettes. They are fabulous and I will try more healthy bread recipes soon - I know I should but the breads come out so wonderfully from their first book. I love the rye bread and peasant bread - no bread I have made in the past can compare to the recipes from their books. An added bonus to buying their books is their web site. I have posted two questions to them and Jeff (one of the co-authors) has gotten back to me within 24 hours. I was amazed at his quick response. I made forty baguettes for a fund raiser and they sold out in forty five minutes!!! Buy this book and your family will love you.
Good Bread, but problematic presentation August 12, 2010
David W. Griffin (Smyrna, GA USA)
2 out of 2 found this review helpful
This is a good book to buy for someone who isn't a baker but who wants to scratch bake some healthy bread. There are a lot of good recipes here, and a lot of secondary recipes which use some of the basic dough for great tasting variants. That said, it has a few deficiencies too.
First, the Kindle version doesn't have the photographs the real book has (I have both). Further, the kindle edition has been very poorly proofread and has lots of formatting and text errors. The tables are often unreadable (or at least very difficult to puzzle out). I've often had to resort to going to the real book to try to see what is intended in the text. Given the very high price of the kindle edition, I'd have to say it's probably not worth it. For the price it's going for, the kindle edition should be a showpiece for how good digital editions can be, and it is anything but.
The content of the book has problems as well. Even the physical book has inadequate illustrations and photographs to really make the reader understand how the bread is meant to be made (at least for me who didn't bake bread before trying these recipes). They repeatedly say their recipes can "easily" be doubled or halved, but when you try you find yourself trying to divide 1 2/3 of a tablespoon by 2 and it tends to require a calculator and a bit of time. They try to remedy this by a table in the front, but the table just isn't complete enough, and isn't legible enough either in the Kindle edition.
They also say you can use a food processor with a dough blade instead of your hands, but only if you have a capacity which is uncommonly large even in a large food processor. This is especially unfortunate because I never was able to prepare the dough without a food processor sufficiently to make the dough act the way it did in their videos. The only way TO do the mixing that I found was with a food processor. I eventually resorted to halving the recipes (with a calculator and a web page open to volume conversions) and using my food processor which worked well.
I've made their basic formula, the 100% whole wheat, and the fruit bread so far. I also made a good tasting flatbread from the whole wheat formula. The first recipe using hand mixing tasted good, but had to use a bread pan because the dough didn't hold together. I suspect this is just the hand mixing and not a slight on the formula. The taste was very good as was the whole wheat formula. I wasn't as happy with the fruit millet bread but it was interesting. Getting water into the oven has been more problematic. Broiler pans work, but rust easily. Glass baking dishes (according to the book) have a tendency to shatter. I'm definitely looking for a better way that doesn't involve long periods using a steel wool pad.
On the whole, the book has given me a lot of good, low priced, healthy bread and the satisfaction of having made it myself. But it is BADLY in need of an update, especially the Kindle version. More pictures and illustrations, reformatting for the kindle, and some errata would go a long way to making this the book it should be. But if you're willing to stay at it and puzzle out the kinks, you can use this book to make some very good, healthy bread. Use a food processor though, don't try to hand mix.
 Makes my life easy, and saves me some money, too! August 8, 2010
Xan Blackburn (NW Washington state)
1 out of 1 found this review helpful
I have sampled a few recipes from this book, mostly the more basic ones, and they've become staples! It's great to always have fresh bread, or to be able to make a custom bread (pizza, rolls, buns ...) in the time it takes to shape, rest and bake them. I'm looking forward to veganizing some of the fancier recipes as I go along.
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