Holiday and Celebration Bread in Five Minutes a Day
Sweet and Decadent Baking for Every Occasion
-
- S/ 49.90
-
- S/ 49.90
Descripción editorial
From the authors of the Artisan Bread in Five Minutes a Day series comes a holiday and celebration cookbook that uses the same groundbreaking quick and easy baking method.
Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it. Now, they’ve done it again with Holiday and Celebration Bread in Five Minutes a Day, a cookbook with savory, sweet, healthy, and decadent recipes for every occasion.
Every culture has its great bread traditions for holidays and celebrations—traditional Christmas loaves from Ukraine, Greece, Germany, Italy and Scandinavia; celebration breads from France and Israel; Easter breads from the United Kingdom, Sweden, and Austria to name a few. The book is chock-full of fragrant, yeasted treats made for celebrations and special occasions. All the old standbys are here, plus delicious examples from around the world. All were too time-consuming and painstaking to make at home—until now.
In 100 clear and concise recipes that build on the successful formula of their bestselling series, Holiday and Celebration Bread will adapt their ingenious approach for high-moisture stored dough to a collection of breads from the four corners of the globe. This beautiful cookbook has color photos of every bread and includes step-by-step collages. With Zoë and Jeff’s help, you’ll be creating breads that rival those of the finest bakeries in the world—with just five minutes a day of active preparation time.
PUBLISHERS WEEKLY
Pastry chef Fran ois and writer Hertzberg's latest installment in their Artisan Bread in Five Minutes a Day series collects a variety of solid recipes for celebratory breads. The authors painstakingly address how they transform traditional, time-consuming breads into refrigerated doughs that require only five minutes of prep time, and explain how several factors, such as water temperature and resting time can affect the final product. The authors provide a repertoire of basic dough recipes that are repurposed for dozens of different holiday-inspired breads. Buttermilk bread dough, for instance, can be used to make soft dinner rolls, sticky caramel nut rolls, and ricotta-stuffed savory doughnuts. In addition to western European Christmas bread staples, such as panettone and stollen, the authors include recipes from around the world, such as Turkish Ramadan pita, Mexican pan de muerto, and Ukrainian chocolate-raisin babka bundt for Easter. With step-by-step photographs, this book is a real confidence-booster for home cooks who wish to sharpen their bread-making skills.
