200 Fast and Easy Artisan Breads: No-Knead, One Bowl

by Judith M. Fertig

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 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.

Genres: Cookbooks, Cooking, Nonfiction

344 pages, Paperback

First published September 1, 2009

About the author

Judith Fertig is an award-winning novelist and cookbook author. Flavor speaks to her in stories and recipes, whether for baking or barbecue.

She resides in Overland Park, Kansas, which is not quite somewhere-over-the-rainbow, but close.

Reviews

[Melinda · Rating 4 out of 5]

This would be even more useful if I had a bread stone and a peel and fridge space for a big bowl of bread dough. I'm feeling a little snarky, because, as another book on bread pointed out, the industrial revolution led to a number of changes in the bread that's popularly available, to the extent that I'm not likely ever to duplicate the bread my husband wants (Wonder bread, presliced and soft, with the ability to hold together under almost any duress). But the recipes in this book made really, really good bread. My children loved it. I liked it. It was the best whole wheat bread I'd ever made; it was also altered from one of the recipes in this book, because even in the book 100 percent whole wheat is hard to find.

[Laura · Rating 1 out of 5]

The only recipe that I have tried from this book is the naan bread. It's not quite what you get from authentic restaurants (but then I don't think they're baking in a conventional house oven). It turns out really well, although a couple of times I've ended up with pocket bread instead of the flat naan. Not sure why that happened.

[Alex · Rating 4 out of 5]

A very helpful, concisely written guide for the beginning baker.

[Heather · Rating 4 out of 5]

full review: http://www.girlichef.com/2012/06/200-...