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.)
Reviewed on: 07/01/2013 Release date: 10/22/2013 Genre: Nonfiction
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