Review by Booklist Review
François and Hertzberg, authors of Artisan Bread in Five Minutes a Day (2007), expand their approach to share recipes for holiday and celebration breads from around the world. Almost every culture has its own yeasted treats; recipes for 100 of them including challah, lavash, hot-cross buns, beignets, and many more are gathered here. Recipes that may be intimidating due to complexity and time are made more possible with the authors' premade bread-dough technique. Readers needn't be experienced bread bakers to make these recipes. The first six chapters walk readers through the necessities, from ingredients and equipment to the master recipes that will serve as the basis for the rest of the recipes that follow. Color photographs accompany the instructions, offering both step-by-step visuals as well as highlighting the finished product. A final chapter on quick jams and fillings provides the basics to complement the finished breads. You might find yourself looking for any occasion, and five minutes, to bake one of these treats.--Mary Kravenas Copyright 2018 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Pastry chef François and writer Hertzberg's latest installment in their Artisan Bread in Five Minutes a Day series collects a variety of solid recipes for celebratory breads. The authors painstakingly address how they transform traditional, time-consuming breads into refrigerated doughs that require only five minutes of prep time, and explain how several factors, such as water temperature and resting time can affect the final product. The authors provide a repertoire of basic dough recipes that are repurposed for dozens of different holiday-inspired breads. Buttermilk bread dough, for instance, can be used to make soft dinner rolls, sticky caramel nut rolls, and ricotta-stuffed savory doughnuts. In addition to western European Christmas bread staples, such as panettone and stollen, the authors include recipes from around the world, such as Turkish Ramadan pita, Mexican pan de muerto, and Ukrainian chocolate-raisin babka bundt for Easter. With step-by-step photographs, this book is a real confidence-booster for home cooks who wish to sharpen their bread-making skills. Agent: Jane Dytsel, Dystel and Goderich. (Nov.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Pastry chef François and author Hertzberg continue their "Artisan Bread" series with this volume that focuses on sweet yeast breads for celebrations and holidays. The series, first introduced in 2007 with Artisan Bread in Five Minutes a Day, introduced the concept of preparing a no-knead wet dough that can be stored in the refrigerator for later use. All of the recipes here derive from a basic white bread master recipe with several simple variations. Recipes include flatbreads, challah and babkas, sticky buns, and doughnuts. Christmas and Easter breads from all over the world, such as stollen and hot cross buns, are a highlight. Each recipe features a photograph of the finished product. Introductory chapters on ingredients, equipment, and techniques are a bonus. VERDICT Fans of the series, as well as those just discovering the technique that avoids the traditional time-consuming and painstaking methods, will welcome this edition.-Phillip Oliver, formerly with Univ. of North Alabama, Florence © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
