Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues

Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues

Jeff Hertzberg, M.D., Zoë François, Mark Luinenburg (Photographs by)
$34.99
Publication Date: October 25th, 2011
Publisher:
Thomas Dunne Books
ISBN:
9780312649944
Pages:
320

Description

From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes--a perfect gift with all the toppings!

With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave…

Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes!

In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart.

Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise…to the occasion and get baking!

About the Author

Jeff Hertzberg, M.D. grew up eating great bread and pizza in New York City. He continues to teach the importance of moderation and variety in a healthy diet, and works as a medical director and consultant focusing on health-improvement programs. During his medical residency, he started a years-long quest to figure out how to make dough that was convenient enough to use every day. He turned an obsession with bread and pizza into a second career as a cookbook author.

Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, and Pizza and Flatbread in Five Minutes a Day. In addition to co-authoring the Bread in Five Minutes series, Zoë hosts her own TV series, Zoë Bakes, on the Magnolia Network and has written a solo cookbook, Zoë Bakes Cake. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

Praise for Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues

Praise for Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day

“Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.” --The New York Times

“If man cannot live by bread alone, it may be because Jeff Hertzberg and Zoë François didn’t publish their book sooner… [They've] developed a method that makes any home into a mini artisan bake shop… Hertzberg and François’ practical, common-sense method… is, quite simply, genius.” --Robin Mathers Jenkins, Chicago Tribune

“… even people who’ve spent their lives avoiding the kitchen can whip up a loaf of bread in five minutes…” --The Today Show

“… a book that has eliminated that marathon of prep and angst… the aroma’s wonderful, and there’s a slightly sour tang… ooh, that’s dynamite!  This is fabulous…” --Lynne Rossetto Kasper, on The Splendid Table radio show, 12/15/2007

“… whenever we need bread, I just dip into the container, pull out some dough, let it rest a bit and then bake a loaf, rolls, or pizza.  This method is amazingly simple—and creates authentic European-style fresh bread… The cost?  about 40 cents for a one-pound loaf!” --Woman’s Day Magazine