|
Flatbreads & Flavors |
|
|
Flatbreads & Flavors |
| Browse by Category: Arts & Photography Biographies & Memoirs Business & Investing Children's Books Comics & Graphic Novels Computers & Internet Cooking, Food & Wine Entertainment Gay & Lesbian Health, Mind & Body History Home & Garden Law Literature & Fiction Medicine Mystery & Thrillers Nonfiction Outdoors & Nature Parenting & Families Professional & Technical Reference Religion & Spirituality Romance Science Science Fiction & Fantasy Sports Teens Travel |
Dewey Decimal Number: 641.815 EAN: 9780688114114 Edition: 1 ISBN: 0688114113 Label: William Morrow Cookbooks Languages: Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 464 Publication Date: March 20, 1995 Publisher: William Morrow Cookbooks Release Date: March 20, 1995 Studio: William Morrow Cookbooks Editorial Review: Product Description: "Two people caught in the grip of wanderlust," as Alford and Duguid describe themselves, this American- 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 -- Adford 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 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 only a book about the original life-sustaining food served around the world since time began, it is also a book about people and places, with vivid images and shared experiences captured in brief prose essays and in Alford and Duguid's own acclaimed photographs. Redolent with the tastes and aromas of the world's hearths, it maps a course through cultures old and intriguing. With clear and patient recipes and special sections defining techniques, ingredients, and equipment, Flatbreads and Flavors makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art. Flatbreads and Flavors has 8 maps and 16 pages of full-color photographs of breads and their accompaniments. It is a Main Selection of HomeStyle Books a division of Book-of-the-Month Club. Amazon.com Review: An amazing cookbook that travels to the furthest reaches of the world to celebrate flatbreads with over the recipes for a myriad of breads, including Afghani naan, Mexican tortilla, French fougasse, Middle Eastern pita, and Armenian lavash. Hungry for something to go with all that bread? The authors include another 150 recipes for traditional accompaniments. How about a Scandinavian smorgasbord, tomatillo salsa with arbol chiles, Nepali green chile chutney, Ethiopian beef tartar, or Yemeni stew? Related Items:
Average Rating:
 Rating:  - Brilliant book!I am big cookbook fan and couldn't resist ordering four(!) cookbooks by these authors after reading about them in the New Yorker food issue. This particular one is probably the best investment in a cookbook I have ever made. I also love to travel, and to eat, and this book is just amazing. I can read it before I go to bed or first thing in the morning, and before I know it I am making Sichuan pepper bread for the kids for breakfast, or Moroccan anise bread and hot carrot salad. MMM, YUMMY. Highly recommended. Rating:  - interesting readingThe book was filled with lots of information but didn't have the recipes that I was searching for, although there had been a link to it. It was interesting reading and I might make some of the flatbreads. Rating: - must have bread bookThis is a great book. It offers many alternatives to the standard yeast bread. Also many ethnic breads. Good explainations and photos. Rating:  - Interesting stories, bad recipesThis book is very interesting to read, you get a lot of background information on where certain types of bread are made and the people that make it. The authors seem to really enjoy meeting people and talking with them about food. That being said, I have made a number of the recipes in this book and none of them were good. I have a lot of bread cookbooks and I am a fairly experienced bread baker and just reading some of the ingredient ratios had me scratching my head. Sometimes the dough is too dry, sometimes too wet. The instructions become vague in crucial areas, such as describing the texture your dough should be at certain points or how things should look when they are done. The resulting products are often tough, tasteless and chewy. I even tried adjusting a few of the recipes and they just didn't taste very good, which is too bad, because the descriptions sound so nice.
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop - Candles - Licensed Characters - DVD - Video Shop - Wedding Shop |
Please send mail to PastryWiz with questions or comments about this web site.
This Store is brought to you by
BakingShop.com & PastryWiz.com
In association with Amazon.com
|
* Information in this document is subject to change without notice. Listed prices are for informational purposes only and may change without notice. Final prices are determined when you place your order. |
