The Food52 Piglet Award

Food52 Piglet Award logoLast 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.

Hot Bread Kitchen dough

Challah process NYC Food Photographer

stollen piglet 2016 winner

monkey bread piglet 2016

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.

Hot Bread Kitchen portrait

Tacos toppings

Injera Ethiopian

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.

bakery at Hot Bread Kitchen
The retail space & cafe at Harlem’s Hot Bread Kitchen Bakery
Hot Bread Kitchen location
The Hot Bread Kitchen bakery & retail space is located under a busy commuter train in Harlem.

Food52 Piglet Award

Cookbooks 2015

Three cookbooks I photographed over the past year have October 2015 release dates. They are all published by Clarkson Potter, and I love each of them for different reasons. Very soon, the Hot Bread Kitchen cookbook launches. This is an amazing non-profit bakery in Harlem that teaches low-income, foreign-born women the craft of artisan bread baking. These women learn a profession, business skills, and English. It was inspiring to spend the time I did with them. And I always chuckle when I think about waiting for the train above the bakery to rumble by, when my camera was set for slow exposures, in fading light.

Hot Bread Kitchen cookbooks 2015
Hot Bread Kitchen cookbook (Clarkson Potter, 2015)

Earlier this month, Michael Symon‘s 5 in 5: Seasonal was published. This is the third book I have photographed for Chef Symon, and working with him is always a high point of my year. Chef Symon loves what he does, and he has a great team around him. It is a true pleasure and a joy to collaborate with him, and I’m eagerly awaiting getting my hands on this book. His fast, flavorful recipes are just the thing for my daily schedule.

Michael Symon 5 in 5 Seasonal cookbooks 2015
Michael Symon 5 in 5: Seasonal cookbook (Clarkson Potter, 2015)

Another of my favorite authors is publishing her second cookbook this month. Alana Chernila and I have worked together on both of her books, and it has been such a pleasure meeting at her home in the Berkshires through the seasons. We photograph her children, her family, her friends, and her in the kitchen. Whenever I spend time with Alana, I can’t wait to get home and cook for the people I love.

Alana Chernila Homemade Kitchen cookbooks 2015
Alana Chernila Homemade Kitchen cookbook (Clarkson Potter, 2015)

Hot Bread Kitchen Cookbook

For the better part of October, I have been working on shooting a cookbook for The Hot Bread Kitchen. This not-for-profit bakery trains low-income, foreign-born women in the culinary art of artisan baking. Many of the breads these women bake are hard-to find regional specialties: buttery, flaky Moroccan m’smen; sesame topped Persian nan-e qandi; Armenian lavash crackers; and all kinds of challah. I could eat their heritage corn tortillas every day. I watched two women bake batch after batch from soaked whole corn kernels, and the flavor is unparallelled.  The Hot Bread Kitchen cookbook will be published by Clarkson Potter in 2015. For now, you can sample their breads at these markets.

Hot bread kitchen tortillas

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May