As the fall tempts budding bakers back into the kitchen, these three new cookbooks are a great excuse to turn on the oven. Hailing from three baking institutions, Bien Cuit (Brooklyn), Hot Bread Kitchen (New York City) and The Violet Bakery, (London), you'll be in expert hands.
Chef Zachary Golper shares the secrets behind his signature loaves from Brooklyn bakery, Bien Cuit, in a fifty page recipe book targeting serious bakers.
After teaching his trademark mahogony crusted 'well baked' loaf made using a long slow fermentation technique, he dips into the world of New York Citiy's iconic breads including Sicilian lard bread, Jewish rye, bialys and bagels.
Bien Cuit: The Art of Bread Hardcover, by Zachary Golper (Author), Peter Kaminsky (Author), Thomas Schauer (Photographer)
Baker Jessamyn Waldman Rodriguez's New York City bakery started out in her home kitchen with one goal: to "employ and empower immigrant women, providing them with the skills to succeed in the culinary industry," as she put is in the book.
In a cook book first for the bakery the beautifully designed collection of recipes is a fitting reflection of the bakery philosophy featuring a selection of breads from around the world.
Recipes cover authentic multi-ethnic breads following a historical timeline starting out with 'primordial breads', or flat breads, that existed before humans started to use yeast. From there bakers are taught how to make a wide selection of baked goods from Challah to Chinese dumplings. There are also recipes on perfect accompaniments for the bread.
The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World Hardcover, by Jessamyn WaldmanRodriguez (Author), Julia Turshen (Author)
British baking with an American twist is promised from Californian pastry chef Clair Ptak and owner of London's ultra popular Violet Bakery.
Ptak's baking knowledge draws on her time as a pastry chef at Chez Panisse, her American roots and a penchant for brownies and whoopie pies using seasonal ingredients, natural sweeteners and whole grain flours.
Alice Waters has written the foreword of the sweet and savory book covering over 100 recipes including breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.
The Violet Bakery Cookbook Hardcover, by Claire Ptak (Author), Alice Waters (Foreword)
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.