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 itnaan - 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 makepate 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 nextcemitas - uses the dough for rustic batard and ends up being little rolls; they turned out really wellcarnitas - 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 forchicken tinga tostadas - amazing and totally worth at least checking the book out from the libraryrefried 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 havechapatis - 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 faultBottom 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.