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200 Fast and Easy Artisan Breads: No-knead, One Bowl [Paperback]

Judith M. Fertig
5.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: £15.36
Price: £12.37 & FREE Delivery in the UK. Details
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Book Description

28 Sep 2009
Incredibly simple and easy recipes for delicious artisan breads. Baking fresh bread at home brings fragrant aromas and fresh tastes, but it also delivers a quintessential home-baking experience. Judith Fertig's recipes provide shortcuts for all the mixing, kneading and baking that takes too much time for busy home cooks. The secrets she reveals guide the home cook in preparing artisan bread in only five minutes. The recipes are organized by difficulty to guide a baker in progressive steps. From baking a simple French loaf to pretzels, clear instructions with step-by-step illustrations assure success. Here are some of her easy-to-make and great-tasting breads: Easy artisan foccaccia with rosemary Greek-style pizza Whole wheat pita bread Braided challah Butternut brioche Minnesota wild rice sticks Marbled bagels Apple custard kuchen. A special chapter is devoted to toppings and fillings, such as artisan butter, honeyed applesauce, and roasted garlic and onion jam. With just one bowl and very little time, "200 Fast & Easy Artisan Breads" guides any home baker to glorious fresh breads.

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Product details

  • Paperback: 376 pages
  • Publisher: Robert Rose Inc (28 Sep 2009)
  • Language: English
  • ISBN-10: 0778802116
  • ISBN-13: 978-0778802112
  • Product Dimensions: 17.8 x 2.2 x 25.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 1,305,770 in Books (See Top 100 in Books)

More About the Author

Cookbook author Judith Fertig grew up in the Midwest, went to college and cooking school in Europe, and now lives in Kansas City. Her cookbooks reflect her love of bread, baking, barbecue, and the fabulous foods of the Heartland.

You can read some of her cookbooks like novels--the fabulously photographed Heartland, the award-winning and James Beard Awards-nominated Prairie Home Cooking, the encylopedic All-American Desserts, and Prairie Home Breads.

Others reflect her ongoing reign as a tiara-totin' BBQ Queen, along with co-author and co-queen Karen Adler, from BBQ Bash, 300 Big & Bold Barbecue Recipes, and Weeknight Grilling to 25 Essentials Planking and 25 Essentials Grilling Fish. Do you know the 4 BBQ Queen Waves for when you're famous for barbecue??? (Here are a few hints: Wiping the windshield, screwing in a lightbulb, fluttering the air. . . .)

And some of her cookbooks just make you want to get in that kitchen and stir up something new--with one-bowl, no-knead bread in 200 Fast & Easy Artisan Breads or with your "electric assisant" in The Artisan Bread Machine.

Check out her blog at http://www.alfrescofoodandlifestyle.blogspot.com/ for even more recipes, photos, and a peek into her kitchen.

Product Description

Review

With "200 Fast and Easy Artisan Breads" and Judith Fertig's clear, detailed instructions, even a kitchen novice should be able to craft beautiful, bakery-style, premium-priced breads.--Sue Story-Truax"Omaha World-Herald" (11/11/2009)

About the Author

Judith Fertig is a recipe developer and the author of "300 Big & Bold Barbecue & Grilling Recipes." Her recipes are featured regularly on the Food Network and in "USA Today." She lives in Kansas City, Missouri.

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Delicious bread 4 Oct 2011
Format:Paperback
This book lives up to its title. Very easy to follow recipes, and delicious bread. Does require some adjustment from American to English ingredients and measurements.
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5.0 out of 5 stars Yummy Bread 16 Oct 2014
Format:Paperback|Verified Purchase
Great book, easy to follow, great bread. Have tried several recipes on our B@B guests, who have been very impressed as well.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  34 reviews
52 of 55 people found the following review helpful
4.0 out of 5 stars No-knead, no-nonsense: do YOU knead this book? 13 July 2010
By Jay3fer - Published on Amazon.com
Format:Paperback
First off: I was very experienced in no-knead breads even before buying this book. I write a bread blog (breadland dot blogspot dot com) and have been experimenting with this method for almost a year, using many types of flours, shapes of breads, combinations of refrigeration, freezing, etc. You can find out a lot about no-knead breads online, which is great.

And take it from me: no-knead bread is INCREDIBLE! It was eye-opening to me, and believe me, I love to make breads the traditional way, kneading by hand if and when I have the time. But the airy, open texture, the hard, crisp crusts, the well-developed, almost sourdough flavour of no-knead bread was truly a revelation.

But I found I was looking for a book which would lay out a whole bunch of no-knead recipes, nice and easy, without having to search the Internet or make up my own formula, which might or might not work. This book does that.

I chose 200 Fast & Easy Artisan Breads over Artisan Bread in Five Minutes a Day and another one called Baking Artisan Bread, by Ciril Hitz, which is the same no-knead idea, and also includes a video, because this book seemed to offer more genuine recipes, not just reworkings and different shapes of the same dough. Also, it's less expensive than a few of the alternatives, probably because it's a paperback, and that's okay with me.

There is still a time and place for kneaded breads (by hand or machine) in the cook's repertoire, but since I'm usually cooking in a hurry for my family of six, this technique and my big "dough bucket" have saved me tons of time - and with this book, I can keep saving time while flipping through recipes to discover new and exciting favourites.

I'm not sorry I bought this book: it covers the basics and lots more, including sourdough, sweet doughs, long-risen doughs and more. There is a nice variety of technique, some of which is more labour-intensive than you might associate with the term "no-knead." The author clearly knows her bread.

However, one thing I enjoy in a cookbook is a sense of the author's personality, and this book is almost totally lacking in that area. The recipes are laid out professionally, with tips and hints and nothing is LACKING, but it doesn't give the sense that the author really, truly loves bread, the way some bread books I have read really do (try Bread: A Bakers' Book, by Jeffrey Hamelman if you want that, but the recipes in there take FOREVER!).

I would perhaps have felt more impassioned if there more illustrations of how to form the different shapes of loaves, but in most cases, there's just a description. Particularly when she's talking about how to form the complex "epi de blé" loaf shape, a diagram would have been helpful, and even for the more ordinary shapes like boule, baguette or batard, this is one area I knew ahead of time that this book would be lacking.

(Artisan Bread in Five Minutes a Day contains many nice photos so you can see how you're doing throughout the process - however, the first edition also contained many errors, another reason I avoided buying that book, despite corrections at the authors' website.)

One slightly annoying touch is the repeated - ad nauseum - use of the word ARTISAN. Everything is artisan: the recipes, the "extras" at the end of the book. Find a new word, everybody: ARTISAN = DULL.

I also quickly got annoyed at the repeated reference - on every single recipe! - to the use of Canadian flour. I use Canadian flour; I know it's different. When I'm not feeling lazy, I compensate accordingly, end of story. A single reminder at the beginning of the book would probably suffice - not 200 reminders throughout the book; especially when there are two recipes side by side, it sometimes looks like she's just trying to fill up the pages. But maybe not; maybe they're just trying to be helpful.

Like I said, the book is nicely laid out, and I haven't found any flaws in the recipes, so it's really a very good introduction to no-knead baking, if a less-than-passionate one (the other books, particularly Artisan Bread in Five Minutes a Day, read a bit like the authors have discovered a new religion and are eager to share it with the world!).

In short, despite colour illustrations (in the centre, not with the recipes) this is not a book to drool over. It is a no-nonsense book to open to the right page, read the recipe, mix the recipe, and boom - you're done. Easy bread, just as it says on the cover. So I don't regret buying this book, and you might not either, as long as you're clear about what you're looking for.

If you want photographs, diagrams, hand-holding, or just pure, foodie passion for bread, you're going to have to look elsewhere. If you want an inexpensive, helpful (less-expensive) guide to begin your journey into the fascinating (and delicious) world of no-knead breads, this may well be the book you "knead."
25 of 28 people found the following review helpful
5.0 out of 5 stars Great bread 17 Sep 2009
By C. Varry - Published on Amazon.com
Format:Paperback
I've only taken this book out of the library but am I glad I did. The recipes are easy to do and come out smelling wonderful and taste great. The Oatmeal Honey bread I made is wonderful, I love oatmeal bread and this doesn't let me down. The rolls are good, hard crust just the way they should be, and the way I like them. I'm going to be trying many, many more of the recipes and if not careful, I'll be gaining weight. LOL. I like that everything is in one bowl, ingredients are easy to come by, and baking is a dream. Everyone I've let taste has agreed, this is a winner.
11 of 11 people found the following review helpful
5.0 out of 5 stars Finally, I can make bread like the bakery! 1 Feb 2010
By Laurl - Published on Amazon.com
Format:Paperback
I LOVE this book. The breads are delicious... well that is everythng I've made is delicious. I've found it hard to move away from the first master recipe to make any of the others. I've been making bread machine bread for years, but was never satisfied with the flavor. With this book, I'll never be concerned about flavor again. The crusts are beautiful, the crumb is almost perfect.
The basic premise is that with enough water in the recipe, you don't need to kneed. I was dubious, but bought the danish dough whisk and made my first batch. I was amazed that after a couple of hours of rising, it was beautiful huge soft bowls of dough... I had to divide the dough in half to rise due to the size to the box I was rising the dough in. The dough is very soft and during the rest doesn't rise much, if any. However, once it hits the oven, it grows to twice it's size. I think it had alot to do with the pan of water you use in the stove during baking.
The instructions are very clear, every recipe is based off one of eleven master recipes. Once you make the master, you can then use half or a quarter of the dough to make the specific bread, the recipes for how to shape the breads or what to add and when are in the recipes that follow each master recipe.
I am looking forward to grilled pizzas this summer!
9 of 9 people found the following review helpful
5.0 out of 5 stars My favorite of the "no knead" books! 14 Feb 2010
By Paul Rybarczyk - Published on Amazon.com
Format:Paperback
This is my favorite of the "no knead" books! The dough is not so wet that you can't shape it (like the recipes from similar other books) provided that you flour your hands and board. You can start using the dough after only a two hour rise, and I've just used a batch that has been in my refrigerator for over a week with great results!

Like another reviewer, I've found it difficult to move off the basic recipe. I've made loaves, rolls, pizza and even flatbreads from the same recipe. I did try a dough with chick pea flour and that was good too (a little more sticky dough and probably not my favorite, but still good). I think the rye bread is next to try.

Most of the time I don't even bother with the pan of hot water in the oven, and just shape my loaf on a cookie sheet and bake it on that. Still works out just great.

The pizza was outstanding...a thin, crispy crust. I thought I'd never like one more than the Sullivan Street recipe (My Bread...by Jim Lahey My Bread: The Revolutionary No-Work, No-Knead Method), but I did! Paul
11 of 12 people found the following review helpful
5.0 out of 5 stars Great book for all bread makers 23 Nov 2009
By R - Published on Amazon.com
Format:Paperback|Verified Purchase
I am a great cook. I am a fabulous baker. But making regular yeast bread is a challenge for me. I decided to take it on recently and got this book. I'm glad I did. After trying another "famous" no knead recipe that didn't work for me, this book's key recipe came out like a dream. I ended up with perfect, crusty, partially whole wheat, artisan loaves. I can't wait to try the other recipes in the book. My only complaint is that it asks for 1.5 TABLESPOONS of salt for the recipe. I put in a little less than one tablespoon and it was still saltier than I would have liked it. I have no idea why it calls for that much salt. Next time I might try one teaspoon or half a tablespoon. But this is a great book for both the beginner and experienced bread baker. It has tons of recipes and easy directions. I'd highly recommend it!
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