One of the things I’ve been learning to make over the past few years is Chinese breads. My mom has been patiently teaching me how to fold, pinch, and knead the dough to deliciousness. I appreciate the time spent in the kitchen, connecting with my heritage, my mom, and of course, the food!
In The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World, I was happy to be introduced to different breads from different parts of the world. The cookbook is based on an artisan bakery in New York. The diverse recipes in the book are inspired by the women all over the world who work there.
The cookbook covers unleavened and leavened flatbreads, tortillas, lean breads and rolls, enriched breads, filled doughs, and quick breads and holiday breads. The book is not exclusive of breads, as you will find recipes to accompany the breads you make (like a Reubens with Sriracha Special Sauce).
I enjoyed reading the stories of the women behind Hot Bread Kitchen. It gave the book much more “soul” in reading about how they continue the traditions of the recipes they learned from past generations.
The book is beautifully photographed, and I found this especially helpful after looking at the techniques used (like how to braid the dough). The pages of the book have are not coated, and are more of a matte feel than the usual glossy cookbooks. I prefer this paper finish on a cookbook.
All in all, I would recommend this book to someone looking to expand their bread-baking repertoire.
Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.