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The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World, by Julia Turshen
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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
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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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Product details
Hardcover: 304 pages
Publisher: Clarkson Potter; First Edition edition (October 13, 2015)
Language: English
ISBN-10: 0804186170
ISBN-13: 978-0804186179
Product Dimensions:
8.3 x 1.2 x 10.2 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
123 customer reviews
Amazon Best Sellers Rank:
#160,226 in Books (See Top 100 in Books)
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?
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.
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.
Wonderful stories about the Hot Bread Kitchen and it's baking family. The bakers share authentic home recipes from Moroccan M'smen (unleavened flatbreads) to filled doughs from Albania and Tibet. Good instructions both in text and image. Baked the New Yorker Rye the other day and loved the look in the eyes of my German father-in-law when he took a bite: "That's the taste of the "Kümmel brod" my mother used to bake!" With so many bread baking books already out there it is hard to come up with an authentic and inspiring book that can compete with the best. But Jessamyn Waldman Rodriguez pulled it off.Highly recommended both for beginners and more seasoned home bakers with other bread books on the shelf.(E.g. Reinhart, Hamelman, Forkish, Robertson, to name a few)
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.
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.
I love this cookbook. With the Internet these days, cookbooks are not as necessary. We just look up recipes each time we need one. But this cookbook is a necessary book for your pantry. It is like a text book because it teaches you about how to think bread: it doesn't just list ingredients. Browsing through the pages is like walking through the countries represented and meeting the chefs. The book explains techniques in a way a newbie breadbaker could understand. It also includes some recipes for sandwiches and other things related to the loaf you are making. As an example, the rye bread recipe adds how to make a Ruben, even including the sauce for the sandwich! I highly recommend this book for your kitchen and as a gift for a friend. They might invite you to share a freshly baked slice of bread. mmmm!
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.
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