Two years ago, the authors published Artisan Bread in Five Minutes, presenting European-inspired loafs and baked goods, relying on traditional baking ingredients. After the authors started a blog based on that book, they responded to readers requests for recipes for healthy breads, including those made with less white flour, lower refined sugars and gluten-free options. Relying on the same five-minute, no-knead method, a master recipe is the base for most of the 100 recipes. The book's strength lies in the unusual selections inspired from around the globe including Turkish pear coffee bread; tabbouleh bread with parsley, garlic and bulgur; and Indian-spiced doughnuts. A chapter entitled "Sneaky Breads" cleverly incorporates fruits and vegetables into doughs, resulting in tasty and healthy creations such as brown rice and prune bread and beet-red buns. A selection of pizzas and an entire chapter dedicated to gluten-free baked goods round out the title. The friendly tone, including headnotes and stories behind recipes, keep this from becoming a didactic diet book. Though traditionalists may shy away from the method and ingredient substitutions presented, others will find inspiration within the pages of this unconventional baking title. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved

This follow-up to the authors' Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, which sold over 200,000 copies, shows how home bakers can apply artisanal bread-making methods to healthy grain and gluten-free breads. Although everyone wants to eat better, the ingredients (such as vital wheat gluten and xanthan gum) may not be easy to find. A better healthy bread book is Edward Espe Brown's 1970 classic, The Tassajara Bread Book, rereleased this month. [150,000-copy first printing.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.