The Hot Bread Kitchen Cookbook
$35.00 – $44.00
Thanksgiving order deadlines: Friday, November 17th is the last day to place orders for the Thanksgiving holidays. The first day orders placed after November 17th will be available to ship is Monday, November 27th (for delivery Tuesday, November 28th).
By Jessamyn Waldman Rodriguez and the bakers of Hot Bread Kitchen
We’re proud to introduce the first beautifully designed collection of recipes for our authentic multi-ethnic breads along with the recipes for the delicious things that people serve with them.
Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, ethnic gems like our sweet Mexican conchas, rich m’smen flatbreads and chewy Indian naan can now be made at home with The Hot Bread Kitchen Cookbook, named Yahoo Food’s Cookbook of the Year and Food52’s Piglet Award Winner.
Alongside the recipes, you’ll find out more about our training program and the lives of the women who have learned with us. There are also stories of how the United Nations of Bread grew from bold idea to New York City institution.
“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
“A must-have for bakers and fans of international flavors.” —Marcus Samuelsson
“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
“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