The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale
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Product Description

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.

Review

“I''ll be pressing  The Hot Bread Kitchen Cookbook into the hands of many. It manages to pull off the difficult balance between both a story and a guide: It details the passion project of a small group of amazing individuals while being a practical, useful, down-to-earth book for the home cook who really just wants to make great bread.
Yotam Ottolenghi, on Food52.com

“The word companion is derived from the Latin, meaning ‘one with whom we break bread.’  The Hot Bread Kitchen Cookbook is more than just a book of great recipes—it is an inspirational collection of life lessons and stories about people who, every day, make a difference while making beautiful bread and great food. Jessamyn Waldman Rodriguez takes us around the globe and into the worldview of many international cultures, all to show us that bread, as we’ve long known, still serves as a universal bond of true companionship.”
Peter Reinhart, author of Bread Revolution
 
“Jessamyn and her amazingly diverse team of women bakers at Hot Bread Kitchen are as inspiring as their authentic breads and accompaniments are delicious. Each recipe promises to take you around the globe word by word, bite by bite, and to challenge what you thought you knew about bread.”
Christina Tosi, author of Milk Bar Life
 
“[T]his wonderful book hits the jackpot for me: expansive, intimate, and upliftingly rich in recipes.”
—Nigella Lawson

“The real brilliance of Hot Bread Kitchen is not just the genius of its baked goods or the generosity of its mission; it’s also the sense of people and place that infuses each  bread.  The Hot Bread Kitchen Cookbook weaves together stories of these bakers with their recipes, which are as enlightening as they are mouthwatering.”
Dan Barber, chef and author of The Third Plate
 
“I have been impressed with Jessamyn Waldman Rodriguez ever since she won the EILEEN FISHER Women-Owned Business Grant in 2008. I love the way she celebrates the women and men she employs by sharing their immigrant stories along with delicious recipes and baking tips. Jessamyn connects the soulful experience of cooking with the humanity behind every loaf.”
Eileen Fisher, founder, EILEEN FISHER
 
“Not only is Jessamyn Waldman Rodriguez the latest in the line of generational bakers, but she is also an amazing social entrepreneur. Her book is filled with useful tips and know-how along with beautiful stories of the people who make up her organization. Her vision for a revolutionary model has been achieved.”
Jim Lahey, founder, Sullivan Street Bakery and Co.
 
“The acclaimed bakery Hot Bread Kitchen and its cookbook are a testament not just to the power of perseverance, but also to the magic of baking. This beautiful recipe collection provides an intimate look at an ancient cross-cultural ritual, making our vast world feel smaller. Now, with The Hot Bread Kitchen Cookbook, we can all share in the joy of freshly baked bread from the extraordinary women who inspire its work every day!”
Gail Simmons, television host, culinary expert, and author of Talking with My Mouth Full

“A must-have for bakers and fans of international flavors, The Hot Bread Kitchen Cookbook, by one of my favorite bakeries in Harlem, shares recipes along with the cultural traditions behind some truly delicious and authentic breads.”
Marcus Samuelsson, chef and author of Make It Messy and Yes, Chef

“I have never related to a bread and baking book the way I connected with this one… It’s a collection that strikes a rare balance between inspiring a novice baker to get started, while still impressing those who are more experienced.”
—Andrew Zimmern, on Food52.com

“The year 2015 was a fantastic year for cookbooks... Still, when a cookbook combines appealing, accessible recipes, compelling personal narrative, and a powerful--not to mention timely--social mission, there really is no contest. In fact, the Yahoo Food team was unanimous when it came to choosing our cookbook of the year.” 
Yahoo Food

“Hot Bread Kitchen’s first cookbook foray is essential reading for serious foodies, bakers and anyone inspired by the bakery’s philanthropic philosophy.”
Library Journal, starred review

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. 

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4.5 out of 54.5 out of 5
264 global ratings

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Top reviews from the United States

solomon kuperman
1.0 out of 5 starsVerified Purchase
a disaster
Reviewed in the United States on December 16, 2017
I am an experience bread maker. I have tried 2 recipes in the book , the foccacia and the challah, Both recipes were unsatisfactory. I weigh my ingredients --one recipe was too wet and the other was too dry. I had to adjust the amount of water and flour just to get a... See more
I am an experience bread maker. I have tried 2 recipes in the book , the foccacia and the challah, Both recipes were unsatisfactory. I weigh my ingredients --one recipe was too wet and the other was too dry. I had to adjust the amount of water and flour just to get a reasonably manageable dough. I''m wondering if the author just divided the commercial amounts in order to be used by the home baker. Did she use baker''s percentages? Were these recipes ever tested?
43 people found this helpful
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anjan chatterjee MD
3.0 out of 5 starsVerified Purchase
Careful to check the math in the recipes!!
Reviewed in the United States on October 6, 2016
Its a lovely book with glaring flaws. As one of the other reviewers have noted the recipes don''t always work - even though it is a book to inspire you and tempt you with the stories and the photographs. Looking closely at some recipes - the Barbari recipe on page 64 -... See more
Its a lovely book with glaring flaws. As one of the other reviewers have noted the recipes don''t always work - even though it is a book to inspire you and tempt you with the stories and the photographs.
Looking closely at some recipes - the Barbari recipe on page 64 - suggests where the authors slipped up. Looks like they only cared about the "cup" measures and the translation into weights are completely wrong. The recipe suggests 2 cups water and four cups flour - hydration percentage of 50% but the weights are 450 gms water and 510 gms flour - a hydration ratio of almost 90%. If you use the weights - as I did - you quickly realize something is seriously wrong - it flows like soup. The same recipe suggests 1/3 cup water for the wash which translates according to them as 80 gms water - the math is all over the place! Someone paid no attention to this recipe at all.
I threw away my first batch of four/dough - was really upset. I recreated at 63% hydration and it went really well.
So a great book if you want to be inspired but beware the numbers and double check the math - when it does not add up - do what i did - go to the internet and check what others are doing.
60 people found this helpful
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Amazon Customer
1.0 out of 5 starsVerified Purchase
LOTS OF PROBLEMS...
Reviewed in the United States on September 3, 2018
I am really surprised to see so many positive reviews. There are major issues with almost all of the recipes in the book. Unless you already know how to make most of the items from previous experience, you will not know how to fix the recipes. In addition, some aren’t... See more
I am really surprised to see so many positive reviews. There are major issues with almost all of the recipes in the book. Unless you already know how to make most of the items from previous experience, you will not know how to fix the recipes. In addition, some aren’t fixable at all. THIS IS NOT A BOOK FOR SOMEONE WHO IS NOT AN EXPERIENCED BAKER/COOK.
19 people found this helpful
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emmsf
3.0 out of 5 starsVerified Purchase
Good but not great
Reviewed in the United States on June 10, 2019
This book is packed with interesting recipes. My only complaint is that everything seems kind of simplified or dumbed down. Also, I think the writer could’ve used a good editor – some of the instructions are extremely hard to follow, such as how long to bake the black... See more
This book is packed with interesting recipes. My only complaint is that everything seems kind of simplified or dumbed down. Also, I think the writer could’ve used a good editor – some of the instructions are extremely hard to follow, such as how long to bake the black pepper cheddar bread, for example. It’s beautiful and interesting, but it doesn’t have the rigor of some of the serious bread books out there.
4 people found this helpful
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Anonymous
5.0 out of 5 starsVerified Purchase
New York Deli Rye
Reviewed in the United States on October 16, 2018
I''ve only made one recipe from this so far. That was the New York deli rye. I am a New Yorker originally and for the last few years I have been trying to recreate the chewy, dense rye bread of my childhood. I tried recipes from Rose Levy Berenbaum, two from King Arthur... See more
I''ve only made one recipe from this so far. That was the New York deli rye. I am a New Yorker originally and for the last few years I have been trying to recreate the chewy, dense rye bread of my childhood. I tried recipes from Rose Levy Berenbaum, two from King Arthur Flour, one from King Solomon''s Table (great book), and countless ones off the internet. And Eureka, this is it. I added two generous teaspoons of deli rye flavor (basically just powdered vinegar) from King Arthur but the rest was by the book. The texture was exactly right. And for finally helping me achieve that goal, it gets 5 stars.
2 people found this helpful
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Kelly Tadge
5.0 out of 5 starsVerified Purchase
Fantastic and comprehensive baking book
Reviewed in the United States on March 19, 2017
I bought this book for a friend''s birthday and she has loved it. Every time she makes a new recipe, she sends me a photo of her finished bread and a snap of the recipe. I flipped through it before I gave it to her and couldn''t find a thing I didn''t want to make. I''ve... See more
I bought this book for a friend''s birthday and she has loved it. Every time she makes a new recipe, she sends me a photo of her finished bread and a snap of the recipe. I flipped through it before I gave it to her and couldn''t find a thing I didn''t want to make. I''ve personally made the naan out of the book, and found it incredibly easy and delicious. I need to buy myself a copy ASAP.
3 people found this helpful
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Bella B
5.0 out of 5 starsVerified Purchase
A Gem of a bread book
Reviewed in the United States on January 29, 2019
I am an avid bread baker and have made many of the breads in this book, but have found the recipes to be easy to follow and some with different techniques than what I am familiar with good results. I like the accompanying recipes to go along with the breads and the stories... See more
I am an avid bread baker and have made many of the breads in this book, but have found the recipes to be easy to follow and some with different techniques than what I am familiar with good results. I like the accompanying recipes to go along with the breads and the stories even better. There is enough variety to keep you interested and and none are too challenging that even a beginner should have great success here. For me it is interesting to read the stories of these breads and the places where they are from and how they are a part of the makers life. The stories make the texture of this book just as interesting to me as enjoying a fresh hot bread.
One person found this helpful
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Jim gardner
5.0 out of 5 starsVerified Purchase
GOOD READ, GOOD RECIPES
Reviewed in the United States on June 5, 2020
I bake all our bread, and I love this book!!! Not just because of the recipes, but because of the heart and mission of this book that tells how they teach women how to bake and make a living. I thought it was a fabulous heart warming story. I am so glad I bought this... See more
I bake all our bread, and I love this book!!! Not just because of the recipes, but because of the heart and mission of this book that tells how they teach women how to bake and make a living. I thought it was a fabulous heart warming story. I am so glad I bought this book!!!
One person found this helpful
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Top reviews from other countries

thePArtisanbaker
5.0 out of 5 starsVerified Purchase
Best and most enjoyable bread book for years
Reviewed in the United Kingdom on March 7, 2016
This is my favourite bread book for some time. The Hot Bread Kitchen is a New York bakery set up to train immigrant women to be bakers so they can earn a living, and to support them in moving on to set up their own businesses if that is what they want. Consequently the...See more
This is my favourite bread book for some time. The Hot Bread Kitchen is a New York bakery set up to train immigrant women to be bakers so they can earn a living, and to support them in moving on to set up their own businesses if that is what they want. Consequently the recipes are representative the backgrounds of the women who have passed through the bakery. It covers a range starting with unleavened and yeasted flatbreads, masa (cornmeal), yeasted breads, enriched doughs, etc.Culturally it moves through North Africa, the Middle East, Bangladesh, Mexico, Europe, USA, the Jewish tradition. Throughout there are interesting food recipes to go with the breads. Explanations are clear; measurements are in cups and grams. As a sourdough baker I was initially disappointed that there are no sourdough recipes. But the author explains that, so as not to deter a wider readership, doughs that would contain a sourdough starter in the bakery, have had pate fermentee (a matured yeasted dough) substituted instead. She suggests that sourdough bakers simply swap the pate fermentee for starter. Perhaps not an absolute beginners book but one for bakers of all abilities. I''ve been baking bread for over twenty years but I''ve learnt a lot from this book and will continue to do so.
5 people found this helpful
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tim_h
2.0 out of 5 starsVerified Purchase
Largely unusable, even though it''s beautifully presented
Reviewed in the United Kingdom on February 28, 2018
Two things struck me straight away with this book. 1. Unless you have an oven which goes above Gas Mark 9 or 250 degrees C, don''t buy it. You can''t make half the bread recipes. 2. A book from a bakery which recommends that you buy shop-bought bread or tortillas does not...See more
Two things struck me straight away with this book. 1. Unless you have an oven which goes above Gas Mark 9 or 250 degrees C, don''t buy it. You can''t make half the bread recipes. 2. A book from a bakery which recommends that you buy shop-bought bread or tortillas does not inspire confidence. It''s way too New York-centric. There is little or no mention of the great central and eastern European tradition of bread making. French breads are reduced to a single baguette recipe (though at least we are given a recipe for pain levain). Profoundly disappointed, because they could have done so much more.
3 people found this helpful
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writemaggie
5.0 out of 5 starsVerified Purchase
Baking and bakers/
Reviewed in the United Kingdom on March 18, 2016
As much a book about lives as about bread. The stories are what makes this book special. Not at all what I expected.
4 people found this helpful
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Mike H.
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on July 24, 2016
Excellent read, some excellent tips too. Look forward to trying some different bakes.
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CF
5.0 out of 5 starsVerified Purchase
Excellent
Reviewed in the United Kingdom on April 25, 2017
Excellent read and great recipes. Reading about the stories behind each recipe helps you to appreciate them all the more.
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The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale

The Hot Bread online Kitchen online sale Cookbook: Artisanal Baking from Around the World online sale