Friday, November 20, 2015


Product DetailsHot Bread Kitchen: Artisanal Baking from Around the World
                                        by Jessamyn Waldman Rodriguez  and the bakers from Hot Bread Kitchen

If it were possible to eat this book while reading it I would.  I tried the recipe for Nan-E Barbari, right off the front cover.   It was more focaccia than nan but who cared?  I still ate half of one of the loaves while it was warm and I’m not the least bit sorry.

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