Zoe and I are working on a new book, but she’s not allowed to tell you what it’s about if you see her demo in New York City on Thursday

Zoe at Architectural Digest

Zoe will be doing baking demonstrations at the 2014 Architectural Digest Home Design Show in New York City. Her event this Thursday, March 20, 2014 is only open to “the trade,” folks who are in the home design or cooking industries. But this supposedly includes food bloggers, so please see the show’s website for details if that applies to you. The Friday, Saturday, and Sunday events are open to the public (though Zoe won’t be presenting those days).

I’m sure she’ll appreciate the change of pace, because the last month or so has been nuts–we’ve been feverishly editing our next book. Unfortunately, our publisher will kill us if we say more about what’s actually in it. If you see Zoe in New York Thursday, she’s been instructed to say that mum’s the word. We can say that it has nothing to do with The New Artisan Bread in Five Minutes a Day, which came out five months ago. Our new project is a completely different kind of book filled with completely different material.

Stay tuned…

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18 thoughts on “Zoe and I are working on a new book, but she’s not allowed to tell you what it’s about if you see her demo in New York City on Thursday

  1. Hi,
    My sister loves your books and keeps reommending them to me. I want to get one but I wanted to know which one has more gluten free recipes and do any of your books have a recipe for gluten free croissants?

    1. No true croissants, but we do have wheat-based crescent rolls in Healthy Bread in Five Minutes a Day, which also has a chapter on gluten-free bread, and you could try making the crescent rolls with one of the enriched doughs from that chapter. The book’s on Amazon at http://bit.ly/3wYSSN

  2. I just brought your 2 books, Artisan bread in 5 minutes a day and the new artisan bread in 5 minutes a day. And I was wondering will there be any German bread recipes in “Healthy bread in 5 minutes a day’?
    I love german breads and am wanting to learn how to make it.
    Hope your new book has it!!

  3. I made the gluten free master recipe in The New Artisan book. It seems much wetter than the photos. I suspect the tapioca flour. The only brand I could find was called Let’s Do Organic Tapioca Starch (Flour). What are your thoughts?

      1. Thanks. By the way, there were some problems with the baking – getting it done through. But the flavor was great. So much better than what is available in the shops.

  4. Hello,
    I have been making my way through 2 of your books and absolutely love them. The only problem that I have had so far is the following: I made a double batch of Soft Whole Wheat Sandwich Bread on page 92 from Healthy Bread on Friday, 3/25/14. I baked the first loaf on Saturday, which was very good. I made a second loaf today, and it has a very strong fermented flavor. Any thougts? I don’t mind it, but not really my favorite and my family does not care for it. I still have enough dough for 2 more loaves and am wondering what I could do with it. Thank you so much. I can not beleive how good the others have been!

    1. Do you like the other doughs at the 3-day storage point? I can’t figure out why this one would be different.

      Some people don’t like the sourdough flavor that you get when the dough ages beyond 4 or 5 days, but this is less than that. Not sure if it’s the eggs, or possibly the yeast flavor, which’ll be less strong if you use less. So consider trying the low-yeast version on page 49, but pay attention to the note at the bottom of the page (which gives a caveat about this initial rise). You can go the first two hours on the counter with an egg-dough, but then into the fridge for the sake of food safety. It might take a long time to rise once in the fridge.

      1. Thank you so much for your reply.

        The other doughs have been fantastic, one was even great after 8 days!

        I do enjoy sourdough flavor, but this was different somehow. After 2 hours at room temp for the initial rise, I put it in the fridge where it did continue to rise for quite some time. My uneducated guess would be that it was too much yeast. I looked up the reference that you mentioned and will try that for the next round.

        I like the recipe and will try it again because of the amount of eggs and honey that it uses. We raise both on our small farm in southern MN, so I’m always looking for ways to use them up!

        Thank you again, you have made bread baking a joy for me and my family.

      2. Thanks for the kind words! You know, I’m guessing that you’re not liking the sourdough effect in an egg-enriched bread–traditionally those don’t go together. If the low-yeast version doesn’t help, consider freezing the dough in 1-pound portions after the second day or so–that arrests the sourdough development. Or even right away. Defrost in the fridge overnight before using as usual.

  5. I just got your new revised edition on my Kindle app and also bought a hard copy. I was wondering is there any recipe that was taking out off the original books that you couldn’t put in the new edition? I love all your books!

    1. Not anything major—we dropped one of the salads. And we changed the chocolate bread so much that we changed it’s name.

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