First published in 2007, this work has become one of the best-selling bread cookbooks of all time. Responding to years of feedback from readers, fans, and the online community, the authors have updated the original to include new recipes and photos, weight measurements, a better index, and a gluten-free chapter. They've also improved introductory chapters ("Ingredients," "Equipment," "Tips and Techniques") to address seemingly every question readers may have. VERDICT With this revised edition, Hertzberg and François continue to perfect their already easy and immensely popular bread-baking method. Essential for public libraries.[Page 100]. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Hertzberg and François return to five-minute-a-day bread making with new additions, including more than 30 new recipes and a gluten-free chapter. For those unfamiliar with the first edition, think artisan loaves made with high-moisture dough, sans proofing and kneading. Dough is made ahead of time (about a 15-minute commitment) and stored in the refrigerator until ready for use. Step-by-step photos guide readers through the process. Chapters including Ingredients, Equipment, Tips and Techniques prep home bakers before getting to the Master Recipe. Straightforward instructions with numbered steps guide readers through flatbreads, pita, bagels, brioche, and a variety of loaves. Additional, nonbread recipes such as gazpacho, chilled yogurt soup, and spicy kebabs lend meal ideas to be paired with baked goods. A fun, easy-to-follow collection for those who aren't afraid to shun baking traditions. Agent: Jane Dystel, Dystel & Goderich Literary. (Oct.)[Page ]. Copyright 2013 PWxyz LLC