by Jessamyn Waldman Rodriguez. It was a wonderful looking bread and I was looking forward to all the bread recipes with wonderful pictures.
Authentic multiethnic breads from the New York City bakery with a mission:
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.
The contents of the book are as follows:
Introduction
Bread Baking Tips
Notes of Equipment and Ingredients
Primordial Bread: Unleavened Flatbread
Slightly Elevated: Leavened Flatbread
Masa y Mas: Tortillas and More
The Dark, Crusty Loaf: Lean Breasd and Rolls
Challah and Beyond: Enriched Breads, Rolls and Buns
Filled Doughs from Around the World
Short and Sweet: Quick Breads and Holiday Breads
Waste Not: What to do with Leftover Bread
It wasn't exactly what I was expecting from the cover but it would have been if I had read the description. The story at the beginning of how this wonderful place started was great and all the tips on bread baking from the experts who do it every day. It is the bakery that you would totally want to stop at if near it in NY City. I thought that it was going to be all bread recipes but there are a ton of different recipes in the book that come from every different culture. Since I was looking for the bread recipes, those were the highlight for me. I really have wanted to try to make challah bread at home so I am most excited by that recipe. Sadly, most the recipes are ones that I wouldn't put in the effort to make but the pictures are amazingly mouth watering. There is also a recipe for corn tortillas where you make the masa from corn kernels... I really want to stop and get some of those when I am in NY. I love fresh tortillas and I hate making them. Now that I have this book, I might try one of the fancy loaves of bread like the rustic batard or loaves! I might try their corn bread to see if I like it better then mine. The highlight for me for the notes about the different people involved in the process. I hope that you check this out at your local library or bookstore to see for yourself.
** Please note that I was given a copy of this book for my review and honest opinion. All opinions here are my own.
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.
The contents of the book are as follows:
Introduction
Bread Baking Tips
Notes of Equipment and Ingredients
Primordial Bread: Unleavened Flatbread
Slightly Elevated: Leavened Flatbread
Masa y Mas: Tortillas and More
The Dark, Crusty Loaf: Lean Breasd and Rolls
Challah and Beyond: Enriched Breads, Rolls and Buns
Filled Doughs from Around the World
Short and Sweet: Quick Breads and Holiday Breads
Waste Not: What to do with Leftover Bread
It wasn't exactly what I was expecting from the cover but it would have been if I had read the description. The story at the beginning of how this wonderful place started was great and all the tips on bread baking from the experts who do it every day. It is the bakery that you would totally want to stop at if near it in NY City. I thought that it was going to be all bread recipes but there are a ton of different recipes in the book that come from every different culture. Since I was looking for the bread recipes, those were the highlight for me. I really have wanted to try to make challah bread at home so I am most excited by that recipe. Sadly, most the recipes are ones that I wouldn't put in the effort to make but the pictures are amazingly mouth watering. There is also a recipe for corn tortillas where you make the masa from corn kernels... I really want to stop and get some of those when I am in NY. I love fresh tortillas and I hate making them. Now that I have this book, I might try one of the fancy loaves of bread like the rustic batard or loaves! I might try their corn bread to see if I like it better then mine. The highlight for me for the notes about the different people involved in the process. I hope that you check this out at your local library or bookstore to see for yourself.
** Please note that I was given a copy of this book for my review and honest opinion. All opinions here are my own.
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