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Yahoo Food's Cookbook of the Year 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 bia Yahoo Food's Cookbook of the Year 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. From the Hardcover edition.


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Yahoo Food's Cookbook of the Year 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 bia Yahoo Food's Cookbook of the Year 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. From the Hardcover edition.

30 review for The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World

  1. 5 out of 5

    Robert Durough, Jr.

    Jessamyn Waldman Rodriguez is the founder and CEO of Hot Bread Kitchen, originally established in New York City to help immigrant women get established, learn a trade, and prepare them to move on into their own businesses and/or culinary endeavors. The Hot Bread Kitchen Cookbook: Artisanal Baking From Around the World is a culminating work of all these bakers, including bread recipes from their respective cultures of origin, as well as other recipes that often go alongside the bread recipes (e.g Jessamyn Waldman Rodriguez is the founder and CEO of Hot Bread Kitchen, originally established in New York City to help immigrant women get established, learn a trade, and prepare them to move on into their own businesses and/or culinary endeavors. The Hot Bread Kitchen Cookbook: Artisanal Baking From Around the World is a culminating work of all these bakers, including bread recipes from their respective cultures of origin, as well as other recipes that often go alongside the bread recipes (e.g., hummus for pita, carnitas for tortillas, iced Vietnamese coffee with bahn mi, etc.). Unleavened breads to stuffed pastries; this is a treasure chest of recipes from around the world unlike any other bread book I’ve found thus far. For those interested in more about the story and bakers of Hot Bread Kitchen, there are spotlights on individuals who have provided specific recipes and significant contributions to the company, which lends a much appreciated authenticity to the book and brings the reader into HBK’s story and mission. What I appreciate most in the book’s organization are the references to other recipes and their respective locations therein. For example, many recipes call for a pâte fermentée to begin the fermentation process, for which there is a recipe in the book to which all other relevant recipes point. The same goes for many recipes that build on the foundation of a particular type of dough. Rather than unnecessarily replicating the recipe over and over or requiring the reader to search for it in an index, all are referenced. This also applies to relevant tips and means of procuring some hard to find ingredients. Basically, there’s an embedded map to keep the reader from getting lost. The biggest drawback I found, which isn’t necessarily that bad if the text can be reasonably followed, is found in sequential photographs intended to demonstrate some method. They are virtually unhelpful due to a step missing, poorly organized, or simply ill captured in a way that would make sense to someone who doesn’t regularly work with these steps (which would be anyone for whom they are provided). The most obvious of these examples is that of braided challah bread, where there are several photos demonstrating how to fold two lengths of dough over one another from an “x” shape immediately to a fully braided and tucked shape. There’s definitely something missing there. Overall, I think it’s a wonderful book that will definitely benefit those who want a culturally eclectic collection of bread recipes rather than one particular type or one that uses one particular flour base. *I received this book from Blogging for Books for this review.

  2. 4 out of 5

    Daisy

    I want to make the M'smen but I'm intimidated by the shaping. Also want to try the Irish Soda Bread (without the olives). And I did make the very simple Lemon Pickled Red Onions. Nice book with lots of recipes to go with the bread you make and ways to use up old bread too.

  3. 4 out of 5

    Dean

    The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World Hardcover – October 13, 2015 by Jessalyn Waldman Rodriguez (Author), Julia Turshen. (Clarkson Potter/Publishers) This is a lovely cookbook. It is an eclectic cornucopia of bread from other countries. I love the art direction in the book and the recipes. With lovely photographs by Jennifer May and a variety of recipes that you will want to try, I can recommend this to anyone who cooks and is interested in food from around the The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World Hardcover – October 13, 2015 by Jessalyn Waldman Rodriguez (Author), Julia Turshen. (Clarkson Potter/Publishers) This is a lovely cookbook. It is an eclectic cornucopia of bread from other countries. I love the art direction in the book and the recipes. With lovely photographs by Jennifer May and a variety of recipes that you will want to try, I can recommend this to anyone who cooks and is interested in food from around the world. One of the Authors Jessamyn Waldman Rodriguez is a social entrepreneur who is the founder and president of Hot Bread Kitchen based in New York. Hot Bread Kitchen is a Culinary Institute in East Harlem New York. The mission of this institute is not just to teach how to bake bread but to offer valuable education to Minority women to learn Culinary as well as Entrepreneurial skills. The book starts with(unleavened) Flat Bread and has a nice array of various types of flatbreads. As someone who has little experience with flatbreads, I found this welcome. This section has Chapatis, Paratha, Matzo, Lavash and more with recipes included alongside these sections that complement the various bread. Mint Tea (and more importantly how to prepare it authentically as you were in a Moroccan Tea shop) A vegetable stew like dish called “Greenmarket Vegetables Bangladesh style” and Beef and Potato Curry. The selection after Matzo has Gefilte Fish and Chopped Liver. The Second Section is Flat-ish bread like Teff Injera, Naan, Tortillas, Gorditas and more. I am intrigued by Injera and I want to give this a try, but it does require the purchase of a large griddle or Comal to make it as a tip. Along with the Injera recipe is an offering of a recipe of Doro Wat and Braised Cabbage a Carrots to go with it. The Nan-E Barbari (Something that I have eaten before and I’m curious to try myself) is followed by a clever recipe for Nan-E-Barbari Pizza. We also have an offering of various middle eastern Nan-E Qandi and Naan made with Yogurt. The Section with Pita Bread does offer some instruction but I would have liked to have seen more photo instruction in the cookbook. I’m not brave enough to try the section on Tortillas, especially since I can get good fresh ones here. If you are brave enough, it might be a good source for information on how to go about it. The following recipes for Flautas De Queso, Spaghetti Squash Tacos, Tinga Tostadas, Gorditas, and Carnitas made my mouth water. The Third Section (The Dark Crusty Loaf) is Italian Bread, Ciabatta, New York Rye, Corn Rye, and Bialys. There is some good information on shaping loaves with instructions and photographs. There is good quality and important section on Pate Fermentee (A kind of starter for most bread) The Recipes are for a Rustic Batard, Boules, Ciabatta (this one probably could have used some photos) and a good New Yorker Rye and Corn Rye. I’ve used both the Rye and Corn Rye recipes. While not spectacular they produced solid loaves that tasted good and my family ate up. The Pecan Current Batard is one I look forward to trying. The Bialy recipes looked good, I also want to give that a go when I’m feeling adventurous and have a crowd to feed. The section on enriched bread has Challah, Parker House Rolls, Pan Dulce, Monkey Bread, these were all good recipes and made me hungry. The Vanilla or Chocolate Concha (Pan Dulce or Mexican Sweet Bread) recipe was a standout and made me want to try it. There were some good accompanying recipes like Roast Pork Belly Bahn Mi with the works that just stops you and makes you say “I want to eat that! I want it now!” To me, I had to take a second look at the book and examine what the “Value Added” was for this book. I review many cookbooks and many of them are much the same. What for me separates this cookbook from others is its mission towards teaching authentic cuisine from around the world. Sure, this is a bread cookbook, but more than that It’s a glimpse into the kitchens of various cultures and a chance to ask yourself if you want to try that too. I think anyone who wanted to read this book would smile and enjoy the sampling of the bread of the world and maybe be inspired to bring these recipes to their table. The Good: • The Cookbook is lovely. You can definitely tell that a veteran cookbook author was on hand for this. Turshen work is always wonderful and this is no exception. • The Food photography was exceptional, and I was really motivated to create some of the recipes based on the photographed food. • The “This could be used for...” additional recipes were lovely and there were some great additions here. If you were not familiar with the bread of a particular culture, you would wonder how it would be used. I’ve often thought that this is something that would be handy in a baking cookbook as you might not know what to do with the said product out of context. As an example, the Muffuletta Sandwich using Middle Eastern flatbread is inspired and something I would not mind trying. The Bad: • The “Tips” Section for the most part (excepting the flatbread portion) was just superfluous and not very good. • For the sections that had breads I was not familiar with, I would have liked more visual input from the authors. Detailed photos would have been welcome. • The same thing that makes this a great cookbook also makes it a distracting one. Having non-bread recipes in a bread cookbook is clever but can sometimes be off-putting. I felt that this was at times a distraction that could somehow have been avoided. As this was something I also loved, take the criticism for what it’s worth. Rating 3 out of 5 bread loaves Hot Bread Kitchen The Hot Bread Kitchen’s has a culinary training institute in New York. This institute offers an intensive, paid on-the-job program for women seeking economic mobility. The mission of the Hot Bread Kitchen is to provide education in the culinary arts for women from around the world. In a quote from their website the program “provides foundational culinary knowledge culinary in knife skills, basic cooking techniques, kitchen math and science, recipe scaling, and safety and sanitation along with key professional skills like English and job readiness.” https://hotbreadkitchen.org/ Authors: • Jessamyn Waldman Rodriguez is a social entrepreneur who is the founder and president of Hot Bread Kitchen. Waldman Rodriguez was named Fortune magazine's 2015 list of the 20 Most Innovative Women in Food and Drink. • Julia Turshen is the bestselling author of Now & Again (named the Best Cookbook of 2018 by Amazon and an NPR ‘Great Read’), Feed the Resistance (named the Best Cookbook of 2017 by Eater), and Small Victories (named one of the Best Cookbooks of 2016 by the New York Times and NPR). She also hosts a podcast called Keep Calm and Cook On. http://www.juliaturshen.com/about Recipes: Hot Bread Kitchen Recipes https://hotbreadkitchen.org/category/... Article on the Hot Bread Kitchen: N.Y. Immigrants Find They Can Earn Bread And Butter From Baking (NPR) https://www.npr.org/sections/thesalt/...

  4. 4 out of 5

    Krysten

    This review is based entirely on the banh mi baguette recipe, which was... not right. When I was adding the salt, I thought, surely this must be a typo, I surely do not need to add THIS much salt? I make bread all the fuckity time and I am pretty sure I have never used that much salt for that amount of dough. Instead of going with my beautiful flawless gut, I followed the book's instructions. (I don't have the book with me at this moment but if I remember correctly, the salt content was about 4% This review is based entirely on the banh mi baguette recipe, which was... not right. When I was adding the salt, I thought, surely this must be a typo, I surely do not need to add THIS much salt? I make bread all the fuckity time and I am pretty sure I have never used that much salt for that amount of dough. Instead of going with my beautiful flawless gut, I followed the book's instructions. (I don't have the book with me at this moment but if I remember correctly, the salt content was about 4% of the flour weight WHICH is about twice as much as you want). I had to skip the step with the pizza stone as I do not have a pizza stone. I have also never baked bread using a pizza stone. I don't think that's a thing I have to do. I don't think it caused any problems. I have another thing to confess. I ignored my gut on another point in this recipe. Perhaps I should give the book itself more than 2 stars, and give my gut-following abilities a 0. The recipe said to put a baking dish on the bottom of the oven as it preheated, and then add 10 ice cubes. When I hear the term 'baking dish' I think Pyrex. Or glass. Which seems like something.. you don't want preheating in your oven.. and then add a bunch of ice to. That's... like baking dish 101. But! The glorious unquestioned power of The Book led me to do the thing I did not think I should do. Why did they say baking dish. Why didn't they just say pan. Aluminum. Pan. I tentatively threw an ice cube into my preheating, lovely, 9x13 Pyrex baking dish, and almost immediately a crack formed. And then some more cracks formed. It became a whole network of cracks. Because you don't throw ice into a hot Pyrex dish. And when my hours of work finally concluded, I was a good girl and waited until the bread had cooled completely to have a taste. Usually when you take a bite of fresh homemade bread, even at room temperature, even if the room is the temperature that all rooms are in a Minnesota winter when one is trying to save on the heating bills.. you expect it to taste.. good? You expect the pate fermentée and the dough and the hours of proofing to conclude with the reward of some decent fucking bread. BUT THIS SHIT IS SO SALTY. I could not eat a whole baguette. Too much salt affects not just taste, but texture elements of the bread. It was kinda dense. I don't know too much about what too much salt does. Mostly the bread is just really fucking salty. And I ruined a Pyrex dish to make it. I'm bummed. I'm gonna listen to my gut next time.

  5. 5 out of 5

    Kate Cronin

    This is a great cookbook for any bread lover - with detailed recipes for all kinds of bread, but it also includes lots of food recipes, contributed by many of the women who have been trained in the Hot Bread Kitchen. What makes this book one I will likely buy is that the Hot Bread Kitchen provides a one year paid internship to immigrant women so they can learn a marketable skill or even start their own business. While I have yet to bake anything from the book (baking is not my strong suit), I ha This is a great cookbook for any bread lover - with detailed recipes for all kinds of bread, but it also includes lots of food recipes, contributed by many of the women who have been trained in the Hot Bread Kitchen. What makes this book one I will likely buy is that the Hot Bread Kitchen provides a one year paid internship to immigrant women so they can learn a marketable skill or even start their own business. While I have yet to bake anything from the book (baking is not my strong suit), I have tried several of the recipes, and the braised carrots and cabbage with turmeric was a crowd pleaser.

  6. 4 out of 5

    Katelyn Jenkins

    THIS IS SUCH A BEAUTIFUL BOOK. It is as much a story as a multicultural cookbook. Seriously, I would make the recipes and eat 100% of this book too. The pictures are homey (for those with the people in them) and delicious (for the food, yes). It is difficult to describe. Not many cookbooks bring in so many stories along with a cultural relevance. Nothing is censored, everything tried and true. If you are looking to spark up your life, or simply give a gift of life to a friend, this book is it.

  7. 4 out of 5

    Calvin

    I’ve given this cookbook many many chances and after one last recipe that turned out too salty, I have to face the facts. These recipes aren’t very good. Bread is notoriously finicky so any book worth its weight will have to have recipes that can be manipulated and cajoled to the whims of the reader’s environs. Nothing I’ve tried has come out well, and I’ve successfully baked from a multitude of other sources. The pictures are pretty and there is a nice variety of recipes but nothing actually I’ I’ve given this cookbook many many chances and after one last recipe that turned out too salty, I have to face the facts. These recipes aren’t very good. Bread is notoriously finicky so any book worth its weight will have to have recipes that can be manipulated and cajoled to the whims of the reader’s environs. Nothing I’ve tried has come out well, and I’ve successfully baked from a multitude of other sources. The pictures are pretty and there is a nice variety of recipes but nothing actually I’ve successfully been able to make

  8. 4 out of 5

    Sarah

    Man may not be able to live on bread alone but it certainly is hard for this (wo)man to live without bread! I adore bread; whole grain bread, seedy bread, sourdough bread, pita bread, tortillas, bagels, english muffins, the list goes on. This cookbook features international fare and the stories of the cooks who bake the loaves. I absolutely loave it! (Horrid pun, I know but have a slice and you'll forgive me.)

  9. 5 out of 5

    Beth

    This is actually a re-read for me, but since I never marked it down in Goodreads figured now was the time. :) Fantastic cookbook, wonderful bakery (I live in NYC & have been lucky enough to try their breads which is how I found the cookbook in the first place), & a marvelous nonprofit institution that "creates economic opportunity through careers in food through culinary training." Truly a unique enterprise & the book is just outstanding! This is actually a re-read for me, but since I never marked it down in Goodreads figured now was the time. :) Fantastic cookbook, wonderful bakery (I live in NYC & have been lucky enough to try their breads which is how I found the cookbook in the first place), & a marvelous nonprofit institution that "creates economic opportunity through careers in food through culinary training." Truly a unique enterprise & the book is just outstanding!

  10. 4 out of 5

    Annette McIntyre

    The Hot Bread Kitchen is an unusual bakery in that it trains women from different ethnic backgrounds to be both bakers and managers. It also produces some of the most wonderful ethnic breads around and sells them. This book shares some of it's recipes but also goes through its philosophy and shares stories of some of the people that have worked there.

  11. 4 out of 5

    Viriam

    Very few cookbooks motivate me to go out and purchase them (I bought copies for some family as well), but is one such cookbook. The story of her journey to start the bread kitchen is inspiring and quite a great idea. The authenticity of the varieties of bread and other baked/food dishes is awesome. Hurrah!!

  12. 5 out of 5

    Naomi Smart

    Not only do I want to visit East Harlem, so I can sit at Hot Bread Kitchen and eat to my hearts content....This book has me kneading dough, baking bread with recipes by women of different generations from different parts of the world..

  13. 5 out of 5

    Kate

    Wonderful recipes of breads from all over the world as well as the story of Hot Bread Kitchen and the amazing work it is doing empowering immigrant women in New York city. A cookery book which is also a page turner.

  14. 4 out of 5

    Elizabeth Triggs

    An interesting cookbook... ...highlighting the work of a wonderful organization and filled with interesting and diverse recipes. While there are some non-bread recipes throughout, the appeal is really for bread bakers (with stand mixers).

  15. 4 out of 5

    Dana

    I love learning about bread from other countries. I hope this bakery publishes more books in the future with even more authentic ethnic breads! Also, what a great idea to train immigrant women the way this place does so they can thrive- awesome!

  16. 5 out of 5

    GNH

    Taste The World At Home Devoured this book as if enjoying a slice of fresh baked bread. Wonderful ethnic recipes that you don't find in traditional bread books. Enjoy the read as well as the bake!

  17. 4 out of 5

    Doris Barton

    This is a wonderful cookbook. The bread recipes are very thorough in their explanations It also has wonderful stories About the people who bake at wonderful bakery in Harlem New York There are no recipes that are delicious in this book

  18. 4 out of 5

    Nikki

    Thorough bread cookbook Many different types of bread covered. Lots of tips and pictures as well as history and an in depth look at the bakers.

  19. 4 out of 5

    Virginia

    A beautiful and interesting cookbook to read.

  20. 4 out of 5

    Mairzi

    Although I may not make many of the recipes here, this is an incredible book about an amazing business with a great mission.

  21. 5 out of 5

    Ania Gaska

    my quest for home baked bread is well on its way thanks to the very helpful advice in this book!

  22. 4 out of 5

    Lia Marcoux

    The organization sounds really cool, and I'd like to visit, but this isn't a must-have cookbook in my life.

  23. 4 out of 5

    Margery Osborne

    loved this cookbook. wish i could visit the bakery!

  24. 4 out of 5

    Ashani Hettige

    beautiful collection of recipes !

  25. 5 out of 5

    Natalie

    An incredible encyclopedia of breads from around the world. I'm so thankful that I stumbled across this title, it will have a permanent place on my shelf.

  26. 4 out of 5

    Sandra Lassiter

    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 jus 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.

  27. 4 out of 5

    Misty

    This book is a must have for anyone and everyone who enjoys baking. It has so many different bread recipes from around the world. The only thing better than the recipes are the tips the book provides. 1. How to use kitchen supplies to make bakery level bread 2. How to use different ingredients 3. How to store the bread correctly 4. Tips for each recipe 5. History on the different breads The book is truly a must have for any baker. The recipes are easy to follow and they make sense. Just make sure to r This book is a must have for anyone and everyone who enjoys baking. It has so many different bread recipes from around the world. The only thing better than the recipes are the tips the book provides. 1. How to use kitchen supplies to make bakery level bread 2. How to use different ingredients 3. How to store the bread correctly 4. Tips for each recipe 5. History on the different breads The book is truly a must have for any baker. The recipes are easy to follow and they make sense. Just make sure to read the whole recipe before going shopping as many of the recipes require doughs as well. The dough recipes are often on different pages that require their own ingredients. View my Full Review at: http://hubpages.com/food/The-Hot-Brea... I was sent this book for free for only my honest and unbiased review.

  28. 5 out of 5

    Critterbee❇

    A very advanced bread-making cookbook, with some recipes for accompanying dishes. Beautifully photographed, and with an wildly varied international selection of breads. Being much more comfortable with cooking than baking, I found this book at times intimidating. I stick to 5 bread recipes, which I have not even come close to perfecting. There are pages on shaping, proving, kneading, everything! I am sure this would be very helpful to people who are comfortable making different types of bread. I A very advanced bread-making cookbook, with some recipes for accompanying dishes. Beautifully photographed, and with an wildly varied international selection of breads. Being much more comfortable with cooking than baking, I found this book at times intimidating. I stick to 5 bread recipes, which I have not even come close to perfecting. There are pages on shaping, proving, kneading, everything! I am sure this would be very helpful to people who are comfortable making different types of bread. I did chose a few of the (to me) easier recipes to try, however I am not sure if I will be able to get up the nerve to try them. Recommended for those who love baking, who are looking for new types of breads to try.

  29. 5 out of 5

    Jennie

    Bread is an essential in my house. It began when I babysat on a nearby farm and watched in amazement the process. Going downtown to St. Lawrence market to purchase pretzel bread is one of my most favoured activities. Amazing pictures and bread baking tips are key to my score here. Artisanal bread baking is very different. I love the ethnic look, combined with vegetables or fruit. Why buy naan when you can bake it yourself! This will be a new project for 2016. Great for the curious or baker you kno Bread is an essential in my house. It began when I babysat on a nearby farm and watched in amazement the process. Going downtown to St. Lawrence market to purchase pretzel bread is one of my most favoured activities. Amazing pictures and bread baking tips are key to my score here. Artisanal bread baking is very different. I love the ethnic look, combined with vegetables or fruit. Why buy naan when you can bake it yourself! This will be a new project for 2016. Great for the curious or baker you know loves bread.

  30. 5 out of 5

    Nada

    For its mission alone, The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez and Julia Turshen is worth purchasing and supporting. The delicious recipes are an added bonus. The book includes recipes from around the world with full color photographs and stories of the bakers of the Hot Bread Kitchen. The recipes and the stories are inviting and seem to bring the warmth and comfort of home. Read my complete review at: http://www.memoriesfrombooks.com/2016... Reviewed for the Blogging for Book For its mission alone, The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez and Julia Turshen is worth purchasing and supporting. The delicious recipes are an added bonus. The book includes recipes from around the world with full color photographs and stories of the bakers of the Hot Bread Kitchen. The recipes and the stories are inviting and seem to bring the warmth and comfort of home. Read my complete review at: http://www.memoriesfrombooks.com/2016... Reviewed for the Blogging for Books program

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