Praise for Holiday and Celebration Brea in Five Minutes a Day:

"With step-by-step photographs, this book is a real confidence-booster for home cooks who wish to sharpen their bread-making skills." —Publishers Weekly


Praise for Healthy Bread in Five Minutes a Day

“Zoë François and Jeff Hertzberg have amazingly demystified the arcane and delightful world of artisan bread. Now, on the heels of time sensitivity (Hello… 5 minutes??? Really? Yes!), comes a baking book for the health-conscious, and it couldn’t be more timely. Bottom line, I would crawl across a desert of broken glass to hop into their loaf pan.”—Andrew Zimmern, Travel Channel host, food writer, and radio personality

“[I]t’s a vast improvement over the laborious process of making artisan breads using classic methods . . . in their new book, Hertzberg and François have gone one step further . . . baking breads that use less sugar, healthy grains, fruits and vegetables, and are friendly to those with allergies or food sensitivities.”—The Associated Press

“We tried some of the recipes; we love ’em.… Honestly, this is the nicest, softest whole wheat sandwich bread I’ve ever made.”—PJ Hamel, KingArthurFlour.com

“This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day… you’ll be able to use the no-knead storage-dough method with even healthier recipes… fabulous cookbooks… yummy but easy recipes!”—Mother Earth News


Praise for The Artisan Bread in Five Minutes a Day Series

“Every step of Zoë and Jeff’s adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they’ve incorporated years of readers’ questions, problems, and discoveries into every chapter. This is truly the all-you’ve-ever-wanted-to-know edition. And there are plenty of photographs . . . at last!”—Dorie Greenspan, James Beard Award-winning author of Around My French Table and owner of Beurre & Sel cookies

“Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.”—The New York Times

“Hertzberg and François’ practical, common-sense method… is, quite simply, genius.”—Chicago Tribune