Healthy Bread in Five: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients (Hardcover)
100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Thomas Dunne Books, 9780312545529, 336pp.
Publication Date: October 27, 2009
From the authors of the groundbreaking, hugely popular "Artisan Bread in Five Minutes a Day" comes a new cookbook filled with quick and easy recipes for healthy bread
Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoe Francois have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.
The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain.
"Healthy Bread in Five Minutes a Day" will show you that there "is" time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have.
Jeff Hertzberg and Zoe Francois met while taking care of their toddlers at a kids' music class, and co-authored their first book, "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They've demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.