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Artisan Pizza and Flatbread in Five Minutes a Day
by Jeff Hertzberg and Zoe Francois and Mark Luinenburg

Overview - With close to 400,000 copies of their books in print, the authors have proven that people want to bake their own bread, provided they can do it easily and quickly. They show readers how to use their groundbreaking techniques for fast breads to make pizzas, flatbreads and sweet and savory tarts from stored, no-knead dough.  Read more...

 
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More About Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg; Zoe Francois; Mark Luinenburg
 
 
 
Overview
With close to 400,000 copies of their books in print, the authors have proven that people want to bake their own bread, provided they can do it easily and quickly. They show readers how to use their groundbreaking techniques for fast breads to make pizzas, flatbreads and sweet and savory tarts from stored, no-knead dough. 336 pp. 125,000 print.

 
Details
  • ISBN-13: 9780312649944
  • ISBN-10: 0312649940
  • Publisher: Thomas Dunne Books
  • Publish Date: October 2011
  • Page Count: 302


Related Categories

Books > Cooking > Courses & Dishes - Pizza
Books > Cooking > Courses & Dishes - Bread
Books > Cooking > Methods - Quick & Easy

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-11-07
  • Reviewer: Staff

The tips and techniques section alone makes this book invaluable to anyone attempting to make pizza at home. Every problem you might encounter is discussed in a friendly, you’re-not-stupid-for-asking-this-question! manner. Hertzberg and François start with the basics: “How brown should pizza cheese get?” or “How do you prevent a soggy pizza crust?” and move to the more scientific: “Why do you cut medium-soft cheese into chunks rather than grating or slicing it?” The recipe section is similarly orchestrated. The first recipe, for a classic Margherita pie, is painstakingly broken down into finely detailed directions, with pictures in case you get lost. You’ll actually enjoy reading the directions, as the authors provide reasons for every move: “Do not punch down the dough! With our method, you’re trying to retain as much gas in the dough as possible, and punching it down knocks out gas and will make your pizza and flatbreads dense.” It feels encouraging, not coddling, and soon you’ll be making the delicious recipes, like Turkish spiced lamb flatbread or goat cheese and onion pizzette. (Nov.)

 
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