Last night, the Hot Bread Kitchen Cookbook took home the Food52 Piglet Award for 2016. It’s a huge honor to all involved. The judging happens through a bracket system, in which pairs of books compete against each other. Eventually, only two are left. Andrew Zimmern, of Bizarre Foods, made the final ruling. Yotam Ottoleghni helped it through an earlier round. Reading Ottoleghni’s review just about made my year. (Anybody who glances at this blog will know I am a huge fan of his recipes.)
The book was written by Jessamyn Rodriquez and Julia Turshen, and it tells the story of a bakery that is also a non-profit social enterprise. The women who apply to train at the Hot Bread Kitchen come from all over the world. They are taught artisan baking and business skills, to help them become successful culinary professionals.
The bakers also share knowledge of specialty breads from their home countries. Things like Persian Nan-e Barbari, Moroccan Msmen, and Ethiopian Injera are baked and sold by the bakery. Between all of this hands-on knowledge, and the writing expertise of Rodriquez and Turshen, it’s no wonder reviewers and judges have been describing the book as a transformative baking tool.
I spent two weeks photographing the bakery, bread, and the mostly-women bakers for this book. I worked with food stylist Erin McDowell, and prop stylist Barb Fritz. It took me about a year to work off the bread-pounds I gained from all of my snacking. And now I just want to bake more. One thing I know for sure: there is nothing so delicious as a buttery, flaky Msmen, hot from the griddle.