Epicurious names “The New Artisan Bread in Five Minutes a Day” as one of the greatest cookbooks of all time

NewArtisan is 1 of greatest

We are insanely flattered. Epicurious.com, which is the food website of Conde Nast, publisher of Bon Appetit and the late, lamented Gourmet, has named The New Artisan Bread in Five Minutes a Day as one of the 53 greatest cookbooks of all time. That’s our book in their picture, right in the middle of some very exhalted company. Bakers like Dorie Greenspan, Julia Child, Peter Reinhart. We’re hyperventilating. Thanks for the shout-out, Epicurious:

“We were surpised that more baking books weren’t nominated… all the baking frontrunners are bread books. The panel’s  favorites were Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois, and The Bread Baker’s Apprentice, by Peter Reinhart.”

For more, click on Epicurious.com, in “The Hunt for the Greatest Cookbooks of All Time”

Weighing The Ingredients: Whole Grain Baguette Buns With Extra Sourdough Kick. And, a winner in our Super Peel contest…


Return to FAQs page

Before I launch into these fantastic buns, our winner of the SuperPeel was… Sandy! Congrats, we’ll be in touch. That contest is now closed.

In this post, I’ll go through the method for using a kitchen scale to measure in flour and other ingredients, which some readers, especially outside the U.S., have said they prefer. In this recipe, I used these weight equivalents for scoop-and-swept cup measures:

1 cup white all-purpose flour:  5 ounces (140 grams)

1 cup whole wheat flour:  4.5 ounces (130 grams)

1 cup water:  8 ounces (225 grams)

Most home scales aren’t accurate enough to weigh small quantities of yeast and salt for single recipes.

These buns are from The New Artisan Bread in Five Minutes a Day, being cut from a baguette-shaped cylinder, which gives the buns crusty little edges that will impress your guests.  They’re incredibly easy to make from any of the lean stored doughs that you already have in your fridge, mixed up from our book… Continue reading

Our artisan loaf is the #1 recipe in the history of NPR’s The Splendid Table, chosen by listeners

#1 recipe on the Splendid Table

Whenever Zoe and I are on the Splendid Table, NPR’s cooking show starring Lynne Rossetto Kasper, we leave behind a recipe. Now the show’s national listeners have voted our basic recipe as their all-time favorite (click to view). Thanks Lynne, and all the great producers who create this national show right here in St. Paul, Minnesota.

One thing–an updated, and more extensive online version of our basic recipe is right here on the website, with pictures and more detail (click to view). 

Hear all three of our appearances on the show:

April 4, 2000, when Jeff called Lynne with the book idea.

December 15, 2007right after the publication of the first edition of Artisan Bread in Five Minutes a Day, we talked bread with Lynne.

March 8, 2014, Jeff talked with Lynne about the changing world of cookbooks and the adventures we’ve had.

Gluten-Free Bread in Five Minutes a Day: The Video

GF boule from gluten-free artisan bread in five

(photo by Stephen Scott Gross)

(video by Sarah Kieffer)

Many of the folks who are baking from Gluten-Free Bread in Five Minutes a Day have asked:

  1. What’s the dough supposed to look like?
  2. How do you handle such unstructured dough?
  3. What’s it look like when baked?

Click on the “play” button in the video image above to see Zoe showing all that, using the Master Recipe from the book (the egg-white version, though you can make a version without egg). About stand mixers: We’ve had best results with our gluten-free recipes when we’ve used a stand mixer. Hand-mixing works too, but you really have to go a long time to make it nice and smooth. We have lots of experience with the 5-quart KitchenAid stand mixer. You can use the 6-quart or larger capacity, but we’ve found that those large models have a harder time mixing gluten-free dough.

You’ll notice that Zoe used Red Star Quick-Rise yeast, which is gluten-free (so is their Active Dry Yeast product). Gluten-free bakers can’t use the Red Star Platinum product, which has dough conditioners derived indirectly from a wheat protein–so it has a trace of gluten.

More on gluten-free bread-baking in Gluten-Free Bread in Five Minutes a Dayor on our Gluten-Free FAQs page.

Jeff’s March 17th class at Linden Hills Coop in Minneapolis is cancelled

Jeff at Linden Hills Coop

This class has been cancelled, so sorry!

I’ll be doing another two-hour bread-baking demonstration class on our method, on March 17, 2015 at 6:30pm, at Linden Hills Coop in Minneapolis (3815 Sunnyside Av., Minneapolis MN 55410).

There’ll be lots of bread, pizza, flatbread, dips and salads to sample–so this is dinner! The coop doesn’t have online so call 612.922.1159 to register. I’ll be sampling recipes from our first three books:

The New Artisan Bread in Five Minutes a Day

Healthy Bread in Five Minutes a Day

Artisan Pizza and Flatbread in Five Minutes a Day

I won’t be doing any gluten-free recipes this night (depending on the response, I may schedule that in the future). I will have books for sale, I believe for all four of our titles (including Gluten-Free Artisan Bread in Five Minutes a Day).

See you there!

Cracker-crust pizza: you’ll need this French dowel rolling pin giveaway WINNERS HAVE BEEN CHOSEN

Cracker-crust pizza is so thin the light shines through it

This pizza is so thin and crackly that light shines through it!  It’s much easier to achieve perfection with this Tuscan specialty than you might think. You will need a good rolling pin, and the good folks at JK Adams in Vermont have a terrific French dowel rolling pin that we like (especially the thinner 1 1/2″ model), and they’re providing five of them  to give away in a drawing here. We prefer these tapered handle-less pins to the handled straight rollered versions–seems that you get better control of thinly-rolled items… Continue reading