The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World | Book Review

By CSL Staff
January 18, 2016

 

Hot Bread Kitchen

 

This book celebrates baking from the four corners of the globe that have converged in the New York bakery.

The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen (Clarkson Potter, $35.56)

Gluten-free diet be damned – this book is a celebration of bread from around the world. Affectionately dubbed the United Nations of bread, the Hot Bread Kitchen in New York has served as a place of employment and given a sense of community to immigrant women looking for meaningful work. Think Mexican conchas, Jewish challah, German stollen, and Chilean empanadas. Alongside these recipes are helpful lessons on deepening the flavour of bread with a pâte fermentée (a pre-fermented dough) and other tips to improve and enhance your bread making repertoire.

This original article initially appeared in the Winter 2015/16 issue of City Style and Living Magazine.