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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking [Anglais] [Relié]

Jeff Hertzberg , Zoe Francois , Stephen Scott Gross

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Amazon.com: 4.7 étoiles sur 5  303 commentaires
291 internautes sur 293 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The cookbook that changed my life 24 septembre 2013
Par Dave Edmiston - Publié sur Amazon.com
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
As far as culinary skills go, I'm just an average guy in the kitchen. For years my wife has done the majority of the cooking, because she's better at it and much faster than I am. We typically divide the duties with me outside at the grill (if the meal requires anything to be grilled) and her inside doing the real work. Because of some work schedule changes, I've had to up my game a bit in the kitchen, but I still just consider myself a B student in the kitchen.

This cookbook completely changed my "average" image though. I've been baking bread with the original edition of Artisan Bread in Five Minutes a Day since January 2011 and I have literally become renowned in my neighborhood and at work for baking amazing bread. One by one I've had half the dads in my neighborhood over and taught them how to bake amazing bread.

It couldn't be simpler.

For the basic recipe, you mix yeast, salt, water, and flour in a big tub and put it in the fridge to rise and chill overnight. Then the next day you can start baking. Bake however much you want, and then leave the rest of the dough covered in the tub for up to two weeks. You never have to kneed or punch the dough. And besides the initial rise, you only need to let the formed loaves (I always bake more than one) rest and un-chill for about a half hour before you bake them.

I can whip up a batch of dough in less than ten minutes. I store all my ingredients in plastic storage containers out in the garage, so I just grab what I need and bring it into the kitchen. I always mix the double batch recipe that they describe as the "6-2-2-13 rule" in one of the sidebars. That way I have plenty of dough to make loaves for my family and make enough to take in to share at work.

I rarely make the dough and bake it on the same day, because the dough is stickier and harder to work with at first. Although you CAN form and bake the loaves after the initial three hour rise, it's a lot simpler to let the dough chill overnight before you try to bake with it.

The results are amazingly beautiful and delicious (and cheap) loaves of bread. I wish I could post pictures here, but I don't think I can add images until after the book is released to the public in October.

The book has a great variety of recipes. I love making the deli rye and pumpernickel. Or if you prefer the simplicity of the master recipe, it's easy enough to stick with the master recipe and just slightly modify it by adding other ingredients. You can add fresh rosemary to make herb loaves. My wife's favorite is for me to add a cup of sunflower seeds before mixing. Another favorite of mine is to substitute dark beer for half of the water and add a cup of grated cheese and a cup of chopped fresh jalapenos.

I think what I like most about these recipes is that they have a very wide margin for error. It's pretty hard to botch this up. Plus it's very easy to modify the recipes to suit your taste. If you like the flavor of yeast, then use more yeast. If you're watching your sodium, cut back on the salt. If you find that the dough is coming out too dry, add just a touch more water and cut back a half a cup of flour at a time until you find your perfect blend.

Another simple thing to do is start with the master recipe and just add your favorite seeds to the top before you bake. Sesame seeds are my favorite. Flax seeds are also delicious. It's such a simple way to completely change the flavor of the loaf, all with the same batch of dough.

Once you feel comfortable with the basic "master" recipe, it's very easy to branch out to the other recipes in the book. I've enjoyed all of the recipes that I've tried: whole wheat, semolina, English granary with barley malt and malted wheat flakes, and more. They're all amazing.

What do you need to get started? Not much really, but I found that some extra accessories like a baking stone, pizza peel, and parchment paper really made things go better for me. I've put together a list of items in this collection:

http://www.amazon.com/gp/collections/PCxNdpIDXvUNZ0MOJIhuxbr7A

Keep it cheap!

The best way to keep the price down is to buy the staple items at a big store like Smart & Final. Individual yeast packets at the grocery store are probably the most expensive ingredient (about a buck per packet). It's a lot cheaper to buy a pound of yeast for under $4 at Smart & Final. Same goes for the flour: buy big bags of flour at Smart & Final to save money.

For any of the difficult ingredients like rye flour (which is nearly impossible to find in my neighborhood) I just buy it here on Amazon. Anything I can't find here at Amazon I can find pretty easily (but not as cheaply) at King Arthur.

What's new in this edition?

I've been using the original edition of this book for years. The "New" edition has some nice new changes.

* Weights & Measures: All of the measures for the ingredients are now listed in tables. Instead of just listing the measurements in cups, they are listed in U.S. units (cups, tablespoons, etc.), metric units, and also by weight. The most exact measurement is the weight, because regardless of how firmly or lightly you pack your scoops (resulting in different quantities), the weight is what it is. If you pack your cups densely, then 13 cups of flour will be more than is intended. But if you measure by weight, it doesn't matter how many cups you scoop.

* More photos: A picture is worth a thousand words. The original edition had good photos, but this one has even more. They really help.

* More recipes: The authors have a very active website with a thriving base of fans. They've done a nice job in this edition of adding some extra recipes suggested by or inspired by these fans.

* FAQ: This edition includes a great list of Frequently Asked Questions that have come up on their website.

* Gluten free: They've added an entire chapter of gluten free recipes.

* Tips & Techniques: They've expanded the contents of the Tips & Techniques chapter to provide even more helpful items.

* Improved index: The authors' description mentions an enhanced index. The advanced reviewer copy that I have doesn't include the index yet, so I'll just have to take their word for it. I thought the index in the original version was pretty strong, so I'm eager to see what they've done to improve it. Sadly the table of contents is still really bad. It just lists the chapters without any details. (Was pumpernickel listed under The Master Recipe or Peasant Loaves? Gaaah!)

I am obviously a huge fan of this technique and these recipes. I've personally coaxed dozens of my friends to buy the first edition and try baking for themselves. I've also given many copies of the first edition as gifts to friends. It's been a blast to see regular guys like me learn to bake amazing breads for our families. A bunch of us even got together and had a huge "Dad's Bake Sale" to raise money for one of our kids' sports teams. It was a huge success.

I'll see if I can post some photos in the comments below (you can't link to them in the body of a review like this).

Give it a try and have fun with it!
119 internautes sur 122 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Worthwhile update to an already great book 13 octobre 2013
Par N. Krumpe - Publié sur Amazon.com
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
If you've never seen the first version of this book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, then spend a few minutes reading its reviews. Then, if you decide you like the reviews of the original version, come back here and buy this updated one instead.

The updates are welcome improvements over the original. There are some obvious improvements:
* A couple dozen new recipes
* A chapter of gluten-free recipes
* More color photographs

Less obvious changes, but more important to me:

* Recipes now include weight measurements for flour! This is important to me. In the first edition of this book, when measurements were only given by volume, I wasn't always sure I was getting the right amount of flour, and would sit down and work out weight calculations by hand. Now, the authors have done the calculations for me.

* The authors have learned a LOT from their readers! They have a regularly updated website where readers post questions and comments and recipe variations. The authors have incorporated much of this information into the new edition. For example, the "tips and techniques" chapter has been significantly expanded to address a variety of issues that have come up over the last several years (such as "What do I do about changes in the dough toward the end of its storage life?").

If you already have the first edition, should you invest in this new one? It depends. Here's how I look at it:

* If you are an avid follower of the authors' website, then you are probably "up-to-date" on subtle tips, new recipes, and so on. So, this book might offer little beyond your original purchase. However, it does nicely integrate all the old material along with new information gathered over the last several years.

* If you have the old book, but do not follow the discussions on their websites, then you are likely to appreciate all the new information packed into this new edition. Buy the new version, and pass along the old version to introduce a friend to the "5 minutes a day" approach to baking bread.
84 internautes sur 92 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Better than ever 30 septembre 2013
Par Michael J. Edelman - Publié sur Amazon.com
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
When the first edition of this book came out, it was greeted with a mixture of enthusiasm and skepticism. Enthusiasm from those who were excited to discover that you could make great bread without hours of kneading and punching down down, and skepticism from those who not only didn't believe it possible, but argued that the kneading was the best part of bread making. The enthusiasts won out, and the idea of developing the gluten in bread dough via a wetter-than-usual dough and long rise times instead of long kneading took off, especially after Mark Bittman publicized this book via his non-knead bread recipe.

I've been making all sorts of no-knead breads for several years now, including white, wheat, rye, and semolina varieties, in loaves, rolls, and buns, using the recipes from the original edition of this book. The new edition expands on the traditional recipes found in the original, and adds a number of sweet and savory breads like Wisconsin Beer Cheese bread and dessert breads. In between you'll find peasant loaves, pizzas and focaccias, and even some gluten free breads. All are based on the same basic no-knead dough recipe or some simple variant of it. You mix up this simple dough- 3 cups of water, 6-1/2 cups of all-purpose flour, a tablespoon of yeast, and a tablespoon of Kosher salt, let it rise, and then put it in the refrigerator. Now you've got enough dough for several loaves, and you can use it almost right away, or up to two weeks later! Ideally, you'll make enough for a week, and then enjoy fresh baked bread every day, removing just enough for one loaf from your batch of ready made dough.

The techniques explained in this book are half the story. You still need good flour. I use King Arthur all-purpose, unbleached flour or organic flour from Whole Foods, either of which will produce a much tastier loaf than the additive and preservative filled "enriched" flours from the supermarket. If you love freshly baked bread, but you've been put off by the amount of time you thought it took to make, or if you have a bread machine, but you're tired of the boring coffee-can loaves that come out of it, or you make bread the traditional way, but wish there was a simpler way to do it, you need this book. You'll be amazed at how easy it is to make great bread with so little work.
24 internautes sur 24 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Bread - the Easy Way! 2 novembre 2013
Par Kurt G. Schumacher - Publié sur Amazon.com
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
I love fresh bread. I don't have the time to do the traditional method of mixing, kneading, rising, and especially cleaning up. My solution until now has been that modern marvel, the bread machine.

So I was very interested in this new way of making bread. After reading the book, I got the required equipment:

Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2

Danish Dough Whisk Size Large

(Not surprisingly, Amazon says these two items are frequently bought together with the first edition of this book.

Ironwood Gourmet Acacia Wood Pizza Peel

(I got this one because I thought it would look beautiful hanging on the wall. It does.)

Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch

(I've wanted one of these for a while for pizza, and if it does bread too that's great.)

When all the equipment arrived I re-read the instructions and started my first attempt at five-minute bread. Of course, it takes more than five minutes to do the initial preparation. The "five minutes a day" is averaged across the time of making the batch and then using it all over the course of a week or two to make the bread. But it does take considerably less time at the start than the traditional method.

The instructions are simple. Put all the ingredients in the container, mix, and let it work for a couple of hours. Then put it in the fridge and leave the lid slightly open for a couple of days.

Making bread is just as simple. Cut off a hunk of dough, shape into a loaf, and bake.

My fist attempt? Perfect bread! Yay!

The book says that if you don't wash the container when you mix your next batch, you'll start to get a sourdough flavor after a few batches. My wife and I love sourdough bread, so we're going to do that. And that means... even less cleanup! Yay!

The only drawback to this system is that you have a six-quart container in your fridge all the time. That takes up a fair bit of space. But the trade-off is worth it. I'm thinking I might try to find space for a mini-fridge to keep the bread container in. Maybe I'll paint it to look like a safe, because that's where I stash my dough! LOL

If you like fresh bread but don't have the time to make it by hand, and can spare the space in your fridge, get this book.
22 internautes sur 23 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Now with Weight Measurements for Ingredients 22 octobre 2013
Par PelvicSurgeon - Publié sur Amazon.com
Format:Relié|Achat vérifié
While I admit that the authors have omitted the rise and bake times in their statement that these artisans loaves can be routinely enjoyed at home with only 5 minutes per day, their explanation for their reasoning is quite valid. Their, "5 minutes," includes active time, time that must be solely devoted to the process. During the rising, resting, chilling, and baking, the artisan can be doing other things and therefore the time is not really devoted to the bread.

The bottom line is that you cannot decide to have this bread and eat it, let alone just have it, in a mere five minutes. That said, five minutes now can, indeed, give you great bread later on in the same day. And I simply cannot imagine a lifestyle that is truly busy enough to preclude carving out the requisite daily five minutes for this delicious, inexpensive, and nutritional bread. Believe me, if I can do it, then so can you, but it does require just a bit of planning.

I must admit here that I did cheat a bit. Having heard about this wondrous technique, I went directly to the authors' website to learn more about it. I then proceeded to make the Basic Recipe, without ever purchasing the book. Then I graduated to Brioche, Pannetone, and Hot Cross Buns, all courtesy of the instructions on the website. My family and I have been enjoying the fruits of these authors' labors for several weeks now. I began to feel guilty for having exploited the authors, and decided that I really ought to buy at least one copy of the book. That was a few weeks ago, when the revised edition was available only for pre-order. I decided to go ahead with the revised edition, despite concerns that some of the original recipes may have been sacrificed to allow room for the newly added ones.

As explained by the authors in this new edition, a major difference is the addition of weight measurements for all of the ingredients. It was as if they'd read my mind. Many times, while diligently measuring out 7 cups or more of flour, I had lost count and had to remeasure. Each of those times, and many in between, I longed for weight measurements so that I could use my digital scale, Ozeri Touch Professional Digital Kitchen Scale (18 lbs Edition), Tempered Glass in Elegant Black (which I adore), and never worry about losing count again. Apparently, others had voiced this request through the website, and the authors actually heeded the advice of their readers!

The authors also explain that the number of pictures in their original edition was severely limited by their publishing budget, and that the new edition includes 150 How-To-Black&White photos and 40 color images of their loaves. Having never seen the original edition, I don't know first hand how this measures up, but the authors mention that the other edition had only 8 color photos and, "a smattering," of Black&Whites.

As for recipes, the only recipe I've sought that wasn't available on the website (or in the other edition, apparently) was the Pretzel Bun Recipe, which is proudly displayed on page 207 of this edition.

That brings me to another point regarding the Index. The index in this edition, at least, is a delight to peruse. Within the first ten minutes of opening the book, I'd already found many old favorites and new loaves to try in the coming weeks. There's even a Soft White American Loaf for all those kids (and young at heart) who lamented the loss of Wonder Bread from the shelves when Hostess met its demise. Also, it's notable that the book includes recipes and ideas that go beyond the breads, such as spreads, sandwiches, and even a Moroccan-Style Gazpacho. This is more than just a collection of no-knead bread recipes; it's an entire cookbook with a well-planned and easy to use index.

Oh, and for those of you who felt duped because you cannot actually eat the bread 5 minutes after deciding to prepare it, try the Naan Bread on page 260. There's no required rest and no oven to preheat for this one, making it the fastest bread in the book.

Just one final point. I have many times been enticed by cookbook authors' claims of fast and easy recipes only to find that indeed they would be fast and easy if only I could find the rare (and/or expensive) ingredients in my local grocery store. The Master Recipe in this book was created, tested, and perfected using Gold Medal All-Purpose Flour, precisely because that's what most people have in their pantries or can easily find at the local chain grocer.

Thank you, Chef Francois and Dr. Hertzberger for my new favorite cookbook!

UPDATE 10/24/13: I just realized that I neglected to mention that each recipe has BOTH weight and volumetric measurements for its ingredients in table form. So, if you'd rather use measuring cups than a scale, you're free to do so. Yesterday, I used the scale for the flour but measured the other ingredients by volume.
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