--- product_id: 18985473 title: "The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World" price: "€ 57.86" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.com.cy/products/18985473-the-hot-bread-kitchen-cookbook-artisanal-baking-from-around-world store_origin: CY region: Cyprus --- # The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World **Price:** € 57.86 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World - **How much does it cost?** € 57.86 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.cy](https://www.desertcart.com.cy/products/18985473-the-hot-bread-kitchen-cookbook-artisanal-baking-from-around-world) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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. Review: Great breads - I first checked this book out from the library, but after a week or so decided that it was a book I needed to have in my home permanently. I didn't realize when I checked out the cookbook, but the Hot Bread Kitchen is actually a venture in New York City for "low income, immigrant, and minority individuals" to learn more about commercial baking and other applicable skills (more at their website hotbreadkitchen.org). The cookbook has tasty recipes but is also enjoyable to read. The recipes, as you would assume, are mostly for bread. However, there are a handful of recipes in the book to use the bread products as well. So far, I have made: pitas - the dough was a bit sticky which was a struggle and I wish I had added a teeny bit more flour to the dough, but they were tasty and it was worth it naan - not like naan I've had before but not being from India and not having been to India, who am I to say what is or is not real; also very tasty and pretty easy to make pate fermentee - this is the base for a lot of the breads to (as they say) add depth of flavor and extra fermentation; not all breads use a full recipe of this and so now I have some sitting in my fridge and while it says it should only be refrigerated for 24 hours, I'm going to chance it and make some challah next cemitas - uses the dough for rustic batard and ends up being little rolls; they turned out really well carnitas - we did the slow cooked one and it was good, but we wanted it to be amazing; we used it for carnitas cemitas; also, it may have been affected by my decision to use coca cola instead of beer, as the recipe called for chicken tinga tostadas - amazing and totally worth at least checking the book out from the library refried beans - which, by the way, aren't actually refried; they weren't my favorite, but we used them in both the tostadas and the cemitas; they taste good with other stuff but I wouldn't eat them by themselves as I would some other bean recipes that I have chapatis - turned out, but it turns out that I don't think I really like chapatis (as I previously suspected), which is not the recipe's fault Bottom line: it's a great cookbook and all of the breads I have made so far have turned out beautifully. Also, the descriptions are spot on. In the chapati recipe it tells you to mix it until it "looks like thick cookie dough" and when I started that sounded silly but that's exactly what it ended up looking like. Also, the pate fermentee is said that the ingredients will combine into a "shaggy dough". Spot on. Review: Good recipes, good human interest stories, lots of photos - This is what a cookbook should be in the age of the Internet. An interesting story, lots of photos, and good recipes. This isn't one of the superfussy solemn artisanal bread books so much in fashion now, but it does use the extra-effort pre-ferment techniques that make for good bread and thus qualifies as "artisanal". A bonus: better-than-usual shaping instructions. I've tried the rye, the rustic loaf, the barbari, and the olive bread. All good, all worth the effort - though I have made a much fussier and lengthier barbari recipe that gives somewhat better results. I'm glad to have a simpler barbari recipe that gets 7/8ths of the way to the great one. Feel free to take away my breadbaker cred for that one, if you must. But buy the book. It won't be your only or your main bread book, but it more than justifies a place in your collection. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #134,134 in Books ( See Top 100 in Books ) #98 in International Cooking, Food & Wine #167 in Whole Foods Diets #221 in Burger & Sandwich Recipes | | Customer Reviews | 4.5 out of 5 stars 326 Reviews | ## Images ![The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World - Image 1](https://m.media-amazon.com/images/I/81HG+K4j4jL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Great breads *by K***N on February 7, 2016* I first checked this book out from the library, but after a week or so decided that it was a book I needed to have in my home permanently. I didn't realize when I checked out the cookbook, but the Hot Bread Kitchen is actually a venture in New York City for "low income, immigrant, and minority individuals" to learn more about commercial baking and other applicable skills (more at their website hotbreadkitchen.org). The cookbook has tasty recipes but is also enjoyable to read. The recipes, as you would assume, are mostly for bread. However, there are a handful of recipes in the book to use the bread products as well. So far, I have made: pitas - the dough was a bit sticky which was a struggle and I wish I had added a teeny bit more flour to the dough, but they were tasty and it was worth it naan - not like naan I've had before but not being from India and not having been to India, who am I to say what is or is not real; also very tasty and pretty easy to make pate fermentee - this is the base for a lot of the breads to (as they say) add depth of flavor and extra fermentation; not all breads use a full recipe of this and so now I have some sitting in my fridge and while it says it should only be refrigerated for 24 hours, I'm going to chance it and make some challah next cemitas - uses the dough for rustic batard and ends up being little rolls; they turned out really well carnitas - we did the slow cooked one and it was good, but we wanted it to be amazing; we used it for carnitas cemitas; also, it may have been affected by my decision to use coca cola instead of beer, as the recipe called for chicken tinga tostadas - amazing and totally worth at least checking the book out from the library refried beans - which, by the way, aren't actually refried; they weren't my favorite, but we used them in both the tostadas and the cemitas; they taste good with other stuff but I wouldn't eat them by themselves as I would some other bean recipes that I have chapatis - turned out, but it turns out that I don't think I really like chapatis (as I previously suspected), which is not the recipe's fault Bottom line: it's a great cookbook and all of the breads I have made so far have turned out beautifully. Also, the descriptions are spot on. In the chapati recipe it tells you to mix it until it "looks like thick cookie dough" and when I started that sounded silly but that's exactly what it ended up looking like. Also, the pate fermentee is said that the ingredients will combine into a "shaggy dough". Spot on. ### ⭐⭐⭐⭐⭐ Good recipes, good human interest stories, lots of photos *by J***N on December 7, 2015* This is what a cookbook should be in the age of the Internet. An interesting story, lots of photos, and good recipes. This isn't one of the superfussy solemn artisanal bread books so much in fashion now, but it does use the extra-effort pre-ferment techniques that make for good bread and thus qualifies as "artisanal". A bonus: better-than-usual shaping instructions. I've tried the rye, the rustic loaf, the barbari, and the olive bread. All good, all worth the effort - though I have made a much fussier and lengthier barbari recipe that gives somewhat better results. I'm glad to have a simpler barbari recipe that gets 7/8ths of the way to the great one. Feel free to take away my breadbaker cred for that one, if you must. But buy the book. It won't be your only or your main bread book, but it more than justifies a place in your collection. ### ⭐⭐⭐⭐⭐ An inspiring story and authentic bread recipes from all around the world. *by B***. on December 8, 2015* 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) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.com.cy/products/18985473-the-hot-bread-kitchen-cookbook-artisanal-baking-from-around-world](https://www.desertcart.com.cy/products/18985473-the-hot-bread-kitchen-cookbook-artisanal-baking-from-around-world) --- *Product available on Desertcart Cyprus* *Store origin: CY* *Last updated: 2026-08-20*