About a month ago Rick Nelson from the Star Tribune came over to talk bread and sample some of the recipes in the book. We baked up a storm, ate lunch and he left full (and we hoped convinced). His article came out this week and he had some wonderful things to say. “…If holiday gift-givers are aiming to buy one new cookbook title for the bakers in their lives, they should look no further than the remarkable Artisan Bread in Five Minutes a Day… Hertzberg and Francois should have called their burst of genius “Breadmaking for Dummies” — that’s how user-friendly it is… their master recipe is wildly flexible, generously adapting to a wide range of breads, pizzas, flatbreads and pastries.” Rick Nelson’s article. Read More
This week Jeff and I were on the KARE 11 Saturday morning show with Belinda Jensen to promote our book and mix up our dough in front of her viewers. I admit I was a bit nervous, more than a bit, but Belinda made us feel like we were just chatting in her living room. Everyone at the studio was so kind and after our 5 minute TV debut they swarmed around the table of bread and devoured everything we brought. They have our “Master recipe” on their website. Eric Perkins was there as well and he grabbed a “sticky pecan caramel roll” between every segment.
Wow, Beth Dooley wrote a fantastic article about Artisan Bread in Five Minutes a Day in the November issue of MSP magazine. There is a fun photo of my co-author Jeff Hertzberg tossing pizza dough over his head, taken by the talented Mark Luinenburg (who is also responsible for the beautiful pictures in our book). MSP magazine is available at stores all around MN and will no doubt appear on their website soon. Check it out http://www.mspmag.com/ in the Food+Dining section or on page 111 in the printed version.
A couple of days ago I had the great honor of hosting Tricia Cornell and Robb Long from the Southwest Journal for lunch. They were here to do an interview for an article they are putting together about Artisan Bread in Five Minutes a Day. Jeff and I baked them rye bread, peasant bread, pizza, pan d’epi, panettone and sticky pecan caramel rolls. While those breads were baking we made naan and beignets on the stove top and tossed together a cold Indian cucumber soup and a Middle Eastern bread salad called Fattoush, made with home made pita. All of these recipes are from the book. Suffice it to say we were all stuffed and happy by the time they left! We look forward to reading the upcoming article and seeing the wonderful pictures Robb took between bites of his chocolate filled beignet.