Thanks great review of “New Artisan” and, an Artisan Baker’s Gift Basket…

Mary Hunt blogs at, and she’s put up a marvelous review of “The New Artisan Bread…” When you visit, scroll down and you’ll see the holiday gift basket she’s put together, plus some very kind words:

“I may as well be president of the Artisan-In-Five fan club. for how this book and its method changed my life…”

Mary Hunt,

Thanks Mary!

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., 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, in “The Hunt for the Greatest Cookbooks of All Time”

Our interview with ABC-7 News’s Steve Dolinsky in Chicago: the podcast

Hungry  Hound photoWABC-7With Steve Dolinsky after podcast at Floriole

Former Minnesotan Steve Dolinsky left Hopkins to make his fortune in Chicago as ABC-7 News’s “Hungry Hound,” with a great show about food in the Windy City. We’ve been on Channel 7 with Steve before (view segment), but most recently, we did a podcast with him from Floriole Bakery and Cafe in Chicago, back on October 28, right after we launched The New Artisan Bread in Five Minutes a Day. Great bakery, and a great time taping the podcast with Steve. Click here to listen (go to “Artisan Bread Made Easy, Jan 29, 2014”)!

Savory Bread Pudding – how to use up leftover bread

Savory Bread Pudding | Breadin5

When we wrote our first book we were testing dozens of loaves a week, and despite our healthy appetites, we just couldn’t consume all that we baked. Our neighbors were happy to take some of the bread, but there was more than a city block could consume, so we started making all kinds of recipes using up the leftovers. There are beautiful salads and puddings that are perfect for leftover (even stale) bread. In the New ABin5 we added this Savory Bread Pudding, which can be made with just about any loaf you bake. Well, I may have found the exception…I tried this recipe with some leftover Panettone and my very opinionated and vocal family requested that I not use that particular bread again for this. My husband described it as Thanksgiving stuffing, but richer. I liked it, but I was alone. The panettone does make exquisite sweet bread pudding however. They all agreed that peasant bread and/or challah is the way to go. The peasant and challah breads alllow the flavors of the caramalized onions, spinach, spices and cheese to shine through. It is perfect for breakfast (a little bacon in the mix would be fabulous) or as a side dish with dinner.

This week I got a chance to bake with Elizabeth Ries and Chris Egert on KSTP-TV’s show Twin Cities Live. They are great sports and we had fun tossing pizzas together, one of them is a bit more skilled at the toss, but I won’t mention names. Here’s the clip:

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The New Artisan Bread in the Minneapolis Star Tribune

from Beth Dooley's article

Back on October 24, 2013, when we were on tour for The New Artisan Bread in Five Minutes a Day, the Minneapolis Star Tribune ran a great story in the Taste section about our new book (Beth Dooley did a great job). We’re a bit late to the party here on the website, but click here to read the whole article.

English Muffins On The Stove Top with Gold Medal Flour and Red Star Yeast

english mufins | bread in 5

Breakfast has been said to be the most important meal of the day, but so often it is made up of coffee and not much else. I make a point to purchase store-bought bagels and English muffins to have on hand, but they lack flavor and I find myself skipping that first meal more often than not. I remembered back to Zoe’s post on baked English Muffins, and decided to try the same technique on the stove top to save some time. Sure enough, they were amazing! Soaked in butter and a little jam, or filled with eggs and cheese, these biscuits were worth making every time. They also re-toasted well; I made a large batch Sunday morning and had a delicious breakfast the rest of the week.

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From CBS-TV (KPIX-5) in San Francisco…

2013-11, CBS San Fran blogpost, Narsai David

From long-time San Francisco restauranteur, radio, and TV host Narsai David:

“In this new edition, they really, really make life so easy and so simple… baking your own bread virtually daily… the simple idea of making dough in advance and storing it… very, very clever.”

CBS-TV San Francisco, 2013

On WCCO-TV (CBS) in Minneapolis on Jason Derusha’s Show

Thanks Jason! Return to TV/Video/Radio pageWhile we were shooting this segment with Jason, the Minneapolis City Pages was photographing us for its article on Jason, the hardest-working man in Minnesota media:

Jason Derusha

Click here to read the full article.