People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. & they've no time to make them at home. In answer to that Jeffrey Hertzberg has devised a way of making artisan bread that is hardly more trouble than baking a potato. He came up with the basics: put together a large quantity of dough with his simplified method store it in the refrigerator for as long as two or more weeks take out a chunk when you want it spend about five minutes shaping it & put it in the oven. Restaurant chef Zoe Francois enriches the book by adding recipes for sumptuous baked desserts all using the same simple time-saving method. This cookbook is truly a breakthrough in bread-making!