Contact

To arrange interviews, print media, or television, please contact our publicist Nick Small at nick.small@StMartins.com. For questions about using adapted versions of our recipes or other material on your website or in a publication, please click here for more information. And for inquiries about advertising opportunities with BreadIn5, just post into any of the “Comments” fields.

Answering readers’ questions: Click on Ask a Question

The authors maintain active speaking engagement and teaching schedules through Macmillan Speakers Bureau:

Click for info on Jeff Hertzberg through Macmillan Speakers

Click for info on Zoe Francois through Macmillan Speakers

To arrange a speaking engagement or a baking class with the Authors, please contact:

Dana Trocker

Macmillan Speakers

175 Fifth Avenue, Suite 15

New York, NY 10010

646-307-5544

dana.trocker@macmillan.com

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1,595 thoughts on “Contact

  1. Is your original “Artisan Bread in 5 Minutes a Day” available in other languages? Specifically, I’m looking for a French version to give to my French father-in-law whom I taught how to make the basic recipe during a visit. Thanks!

  2. I have the “New” and “Whole Grains” books. I saw the Stollen recipe in Whole Grains but need to make a stollen with white flour. Can I convert the whole-grain stollen or should I start with a dough from “New Artisan?” I’d be grateful for some advice.

    • Hi Rita,

      You can start with the brioche or challah in the New Artisan book and just add the fruit and flavorings from the whole grain version. It will get you very close.

      Happy Holidays, Zoë

      • Happy Holidays back to you both, Zoë! I’m on it today!

        One question: Are the dough volumes the same or similar, so I would use the same quantities of fruit and flavorings?

      • Never mind my last question…my fingers were quicker than my brain.

        I see that the Whole-Wheat Stollen makes 3 (1 1/2-pound) loaves as does the Brioche, so I’ll use that as the base. I’ll scale the fruits, etc. by bakers’ percentage for the first batch and adjust to taste if necessary on the next batches.

  3. For our local charity auctions, I offer Artisan Bread Lesson and Lattes for Three – The auction brochure promises,
    “Artisan Bread that’s truly easy!
    Lessons and lattes for three – a hands-on lesson in preparing, “Artisan Bread in 5-Minutes a Day,” a ‘no-knead’ bread that you store in your fridge for up to two weeks. The lesson, tasting and baking takes about 1 ½ hours.
    I provide Samples of the bread at the auction.
    It feels good to offer healthy food and experiences.

  4. Hi, I love your gluten free recipes and have a 3+ generation bread recipe that I would love to make gluten free and wondered if you work with folks to convert recipes.

    Thanks!

    Cheryl

  5. the recipe for Artisan Free-form gluten free loaf calls for yeast granuals. What is that? I used Red Star Active Dry Yeast in my recipe. The dough never rose at all. The bread tasted fine, but was very dense.

    Thank you!

  6. I purchased your new Healthy Bread in Five Minutes a Day from Amazon because it listed a recipe for Pistachio swirled Brioche in the listing of recipes. When I got the book I cannot find this recipe anywhere. Is there another location I can find the recipe? I would really like to make it. Thank you.

    • Thanks for buying HBin5…

      Amazon mis-named the recipe, maybe it’s from an early version. It is a pistachio swirled brioche, but in the book it’s actually called Pistachio Twist, and it appears on page 297. Let us know if you have any trouble assembing it. One mild suggestion: might be a good idea to master our basic method before tackling one of the more complex recipes like this one.

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