Healthy Bread in Five Minutes a Day by Jeff Hertzberg, Zoe Francois, Mark Luinenburg (Photographer)

Product Details

Synopsis

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 methods 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

Library Journal

This follow-up to the authors' Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, which sold over 200,000 copies, shows how home bakers can apply artisanal bread-making methods to healthy grain and gluten-free breads. Although everyone wants to eat better, the ingredients (such as vital wheat gluten and xanthan gum) may not be easy to find. A better healthy bread book is Edward Espe Brown's 1970 classic, The Tassajara Bread Book, rereleased this month. [150,000-copy first printing.]

Biography

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’s ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.