The Hot Bread Kitchen Cookbook
Artisanal Baking from Around the World
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- ¥850
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- ¥850
発行者による作品情報
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.
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Rodriguez had the idea for a bakery that celebrated regional specialties and gave women a leg up in the male-dominated baking industry right after she graduated college. The only catch was that she didn't have professional baking expertise. That was solved with a stint at Boulud, giving Rodriguez the experience she needed to open Hot Bread Kitchen, a bakery that gives low-income minority women the skills they need to enter the food-service industry and start their own food business. In this collection of recipes, Rodriguez first instructs readers on how to make classic breads such as pita, batard, challah, and hot cross buns. Then she explains how to get the most out of those breads, with recipes such as the ultimate Reuben sandwich with sriracha special sauce, and banh mi on DIY baguettes. Even leftovers are put to work: day-old challah shows up in tres leches bread pudding, in grilled-cheese French toast with caramelized peaches, and as salad croutons. In each case, Rodriguez walks bakers through key steps for each recipe, managing expectations and telling them what to look for in order to achieve the desired result. Would-be bakers may be intimidated by the book's lengthy steps, but they'll find Rodriguez's instructions to be practical and useful, giving them the confidence to stick with a recipe until the bread is out of the oven.
