Cookbook authors Jeff Hertzberg and Zoë François will be preparing recipes from their newly released book, Artisan Pizza and Flatbread in Five Minutes a Day, at the Atlanta International Gift and Home Furnishings Market. The demonstration will take place in the demonstration kitchen on Floor 8 of Building 2, West Wing on Friday, Jan. 13 from 2p.m.-3p.m.
They will demonstrate their method for making pizza, flatbreads and loaves using grains, fruits and vegetables on the Emile Henry Baking Stone. They will show the audience how to make super-fast pizza and bread from dough that can be stored in the fridge for up to two weeks.
They met in their children’s music class in 2003 and wrote the best-selling Artisan Bread in Five Minutes a Day (2007) and Healthy Bread in Five Minutes a Day (2009). The authors answer questions on bread and pizza at www.breadIn5.com.
Jeff Hertzberg, M.D. grew up eating New York pizza and spent years trying to figure out how to make dough that was convenient enough to use for daily pizza, flatbreads, and loaves. But he really just wanted to learn to throw pizza dough high into the air. He lives in Minneapolis with his wife and two daughters. Zoë François is a pastry chef trained at the Culinary Institute of America, but she is a “pizzaiola" at heart. While writing this book she traveled far and wide to eat every pizza and flatbread she could find. In addition to tossing pizzas she creates desserts on her pastry blog, www.zoebakes.com. She lives in Minneapolis with her husband and two sons.
The Emile Henry Pizza Stone makes brick-oven style pizzas in home ovens and on backyard grills. Made in France of Flame-Top technology, this 14-inch ceramic round stone absorbs moisture from the pizza dough while distributing heat evenly throughout the pie. The result is evenly cooked pizza. This lightweight stone made from all natural materials is glazed, which results in easy cleaning.
