Thanks Culinary Institute of America and Seattle Post-Intelligencer!

The Culinary Institute of America (CIA) is a terrific institution; what can you say about a professional culinary school that:

a) … trained Artisan Bread in 5’s brilliant and creative co-author, Zoe Francois, and,

b) …sent Rebekah Denn’s wonderful article in the Seattle Post-Intelligencer about our book to all of its SmartBrief subscribers!

Click on the links to read… thousands of people have come to our site because of the Seattle article and the link to it from SmartBrief.  Smartbrief is a wonderful thing to subscribe to, even if you’re not a food professional; you can do that from the 2nd link.  And if you’re curious about our book’s other reviews, click here.—Jeff

Artisan Bread in Chicago

chicago-bread.jpg(Here’s another great Mark Luinenburg photo that didn’t make it into the book). Zoe and I had a fantastic four days promoting Artisan Bread in Five Minutes A Day in Chicago, where we ate great food and took part in three fantastic events. We did an interview and demo with on-air personality Micah Materre on WGN-TV’s LunchBreak program, which aired in Chicago and all the cities that this Superstation broadcasts to; click here to see the video. We also met with WABC-TV’s food reporter, Steve Dolinsky, who’s already posted the podcast– you can listen by clicking right here (it may take a few minutes to download). We also did a dinner event at fabulous Powerhouse Restaurant, where Chef John Peters served up a fantastic menu for the ChicaGourmets club (pictures to follow). We’d hoped to teach a class at the Chicago Tribune’s Printer’s Row Book Fair event, but thunderstorms closed down the proceedings.

A highlight for me was cooking in Chef Peters’s kitchen. I felt a bit of an imposter, an amateur rattling around the pastry station with Zoe (who was very patient). We prepped all the bread for the ChicaGourmets event, and the speed and adrenaline of the kitchen became quite electric– it was a new experience for me, but old hat for Zoe. Everything turned out well, and Chef Peters honored us by requisitioning a baguette we’d made, using it for a tartine for the restaurant patrons who happened to be there that night as well.

Come Get Your Hands in a Bucket of Dough!

bret’s table

(Bret, Suvir Saran, Zoë and some of the wonderful students at the last class we taught at Bret’s Table)

Come to Bret’s Table on June 11th and roll your sleeves up. We’ll be making dough and baking bread. It is a wonderfully intimate kitchen, decked out with great equipment and a glass of wine. Bring your ideas and questions and we’ll tailor the night to what you want to learn. This is the beauty of a class with only 10 students. If you bring your own 6 quart bucket you can fill it with dough to bring home and continue baking. Continue reading

Going back on the road in June!

zoe-jeff-atlanta-fox5.jpg

Hope to see some of you this summer, we’ll be doing classes on our book and its recipes in Chicago, including the Tribune’s Printer’s Row Event (June 5-June 8), Seattle (June 19-June 22), and San Francisco (June 26-June 29). We hope to have some TV/radio/newspaper exposure as we did in Phoenix and in Atlanta in March (at Fox 5 TV News Atlanta, above).

More details when we know them! To keep track of our up coming classes please visit the Events page on this website.

People have asked Zoë where to get a really nice chef’s jacket. Her favorites come from Crooked Brook.

Today’s Newsday Review of Artisan Bread in Five Minutes a Day

From today’s review: “From all the fuss, you’d think that… Hertzberg and …François had invented sliced bread, or maybe bread itself. Their book …delivers what it promises, which is a great gift to home cooks who have the desire to bake but worry that they don’t have the time or skill.”

Sylvia Carter, New York Newsday

Newsday Review of Artisan Bread in Five