Flatbreads and Flavors
A Baker's Atlas
Flatbreads and Flavors by Jeffrey Alford
Book Description"Two people caught in the grip of wanderlust, " as Alford and Duguid describe themselves, this Canadian pair has traveled for nearly two decades, singly and together, throughout Asia, Europe, the Mediterranean, North Africa, and North America. As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures - from the Malaysian island of Penang and the high Himalayan passes of Tibet to the market stalls of Provence and the pueblos of New Mexico - Alford and Duguid have studied bread baking and cooking with local bakers, in family kitchens, with street vendors, and at neighborhood restaurants and cafes. In Flatbreads and Flavors they share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. As well, within each of the eight regional chapters of the book, they provide 150 exuberant recipes for traditional accompaniments to the breads. These include chutneys and curries, salsas and stews, rich samplings of the Mediterranean mezze table and the Scandinavian smorgasbord, and such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Oven-baked, grilled, fried, skillet-baked, steamed, or even baked beneath the desert sand, flatbreads are a fascinating, satisfying, and simple form that brings wholesome grains into our diet.They can be made from every grain imaginable: wheat, rye, corn, oats, millet, sorghum, teff, rice, buckwheat. They can be unleavened or leavened. They can be made so thin that they become transparent, or they can be two inches thick and sliceable. But Flatbreads and Flavors is not
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Book DetailsISBN: 9780061673269
(253mm x 204mm x 24mm)
Imprint: William Morrow & Company
Publisher: William Morrow & Company
Publish Date: 26-Aug-2008
Country of Publication: United States
Books By Author Jeffrey Alford
Beyond the Great Wall, Hardback (May 2008)
Presents the recipes from Central Asian cuminscented kebabs and flatbreads to Tibetan stews and Mongolian hot pot, photos, and stories. This book is suitable for food lovers, and for cooks and armchair travellers.
Hot, Sour, Salty, Sweet, Hardback (October 2000)» View all books by Jeffrey Alford
This culinary guide collects the results of the authors' travels through Asia's southern nations. Recipes, cooking techniques, stories and photographs have been collated from various countries including: Tibet; Burma; Vietnam; Cambodia; Laos; and Thailand.
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