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200 FAST & EASY ARTISAN BREAD RECIPES No-Knead, One-Bowl by Judith Fertig Robert Rose Inc. October 2009 $24.95/paperback full-color photography throughout ISBN-13: 978-0778802112 Sample recipe

Contact: Trina Kaye
310.915.0970
trinakaye@tkopr.com

With the holidays just around the corner our thoughts turn to heavenly culinary creations fresh from the oven. And nothing smells better than freshly baked bread. But for many of us, just thinking about baking a loaf of bread seems too time-consuming. First you have to mix the ingredients; then you have to knead the dough; let it rise; and then bake. This process, while seemingly simple, can take hours and sometimes days.

Best-selling cookbook author Judith Fertig, reveals secrets to creating and baking incredible artisan breads in her new book: 200 FAST & EASY ARTISAN BREADS. Judith's secret? Artisan bread dough can be created in about five minutes, simply by combining the ingredients, along with instant, or bread machine yeast, in one bowl.

The "fast" part of the 200 FAST & EASY ARTISAN BREADS title means that hands-on activity (not including rising, resting, or baking time) with these breads is only minutes a day. You can make the dough one day, and then form and bake it in the days afterwards. The dough can be stored in the refrigerator for up to a week. When you are ready to bake your bread, simply cut off enough dough for a loaf, let rise, and bake…it's fast and easy!

"Artisan bread baking, with its time-honored tradition and classic forms and methods, has seen a recent surge of revision. Baking experts and bread bloggers are taking old recipes and giving them new life," explains Judith Fertig. "As a cookbook author, culinary instructor, and vocational baker, I've questioned, challenged, and tested my way to the best methods for baking artisan-quality breads in an easier, more achievable and rewarding activity for busy people."

In her recipes, Judith uses a sequential, step-by-step approach known as "benchmarking." With each recipe, home bakers learn and master new techniques, ensuring success every time with recipes such as:

• Fig and Gorgonzola Swirl Loaf
• Easy Artisan Focaccia with Rosemary
• Whole Wheat Pita Bread
• Honey Pumpkin Bread
• Slow-Rise Sourdough Bread
• Braided Challah
• Cinnamon Raisin Pecan Bread
• Caraway Rye Tart with Ham and Gruyère
• Rustic French Boule
• Amish Pinwheel Bread
• New York Bagels
• Danish Bear Claws
• Chocolate Swirl Bread

Beginners or master bakers will find that 200 FAST & EASY ARTISAN BREADS covers everything you need to know to create perfect bread every time. Judith covers topics such as:

• basic equipment
• making the dough ahead of time
• how to master easy dough methods
• knowing when your bread is done
• creating complements to bread such as artisan butter and caramelized onions
• Judith's "Ten Basic Steps to Artisan Bread"

With no mess, one bowl, and very little time, home bakers can achieve glorious bakery results in the comfort of their kitchen. If you can bake a batch of brownies from a box mix, you are ready for 200 FAST & EASY ARTISAN BREADS.

Trained at the prestigious La Varenne Ecole de Cuisine and Le Cordon Bleu, Judith Fertig is a talented food writer, cooking instructor, and product spokesperson. She is also one of the best-trained barbecue experts in the country. Boasting a "Doctor of Barbecue Philosophy" degree from Greasehouse University, Judith believes "food tells a story that appeals to all senses" and seeks to bring to life — both on the page and on stage — our shared and delectable love of food. She has been featured in Bon Appetit, Saveur, Better Homes & Gardens, Cooking Light, Food & Wine, Country Living, The New York Times Syndicate, the San Francisco Chronicle, and The Kansas City Star. She is the author of Prairie Home Cooking, Prairie Home Breads, and All-American Desserts. She is also one-half of the famous "BBQ Queens" best-selling cookbook duo with Karen Adler; their latest book is 300 Big & Bold BBQ & Grill Recipes.