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!
- ISBN10 0312362919
- ISBN13 9780312362911
- Publish Date 13 November 2007
- Publish Status Out of Print
- Out of Print 13 January 2016
- Publish Country US
- Imprint Thomas Dunne Books
- Format Hardcover
- Pages 256
- Language English