Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year.
At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.
Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
|Product dimensions:||8.10(w) x 10.10(h) x 1.20(d)|
About the Author
JESSAMYN WALDMAN RODGRIGUEZ is the founder and CEO of Hot Bread Kitchen. Since launching the company out of her home kitchen in 2007, she has received numerous awards and been featured in Food & Wine magazine and the New York Times. She has an MPA from Columbia University and worked in immigration advocacy for ten years before learning to bake and becoming the first female bread baker at Daniel Boulud’s eponymous restaurant. Rodriguez lives in New York City.
JULIA TURSHEN is a food writer and coauthor of numerous cookbooks, including Mastering My Mistakes in the Kitchen, The Fat Radish Kitchen Diaries, Buvette, and It’s All Good. She divides her time between Brooklyn and upstate New York.
Most Helpful Customer Reviews
Oh, my! I am a complete bread addict, and I love to bake. This book is just perfection for me. The chapters move seamlessly from Primordial Bread: Unleavened Flatbreads to Slightly Elevated: Leavened Flatbreads, Masa y Mas: Tortillas and More, The Dark, Crusty Loaf: Lean Bread and Rolls, Challah and Beyond: Enriched Breads, Rolls and Buns, Filled Doughs From Around the World, Short and Sweet: Quick Breads and Holiday Breads and Waste Not: What to Do With Leftover Bread. The cover of the book just grabbed me immediately with the gorgeous photo of Nan-e Barbari bread, and that's exactly what I made first. The scent of the bread wafting through the house nearly drove us nuts for the 18 minutes it was in the oven, and the flavor is absolutely amazing!! It is a leavened flatbread, and was so easy to make. I'm sure I'll be making it again. I love that it's not JUST bread recipes, but things to do with the bread (and not just in the Waste Not chapter) such as Monkey Bread using leftover Challah dough, Roast Pork Belly Bahn Mi With "The Works" using the Bahn Mi Baguettes and more. I only see one problem with this book, and that's deciding which recipe to use next! Well, the only other issue is how many pounds am I going to put on because of this book! Seriously, this is an amazing book that I cannot recommend highly enough. It has definitely found its way to my favorites shelf! I received a copy of this book from Clarkson Potter Publishers through the Blogging for Books Program for my honest review. All thoughts and opinions are my own.