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Flatbreads & Flavors: A Baker's Atlas

Description

As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest, and most remarkably varied form of bread.

In their James Beard Award-winning cookbook Flatbreads and Flavors Alford and Duguid 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. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths, Flatbreads and Flavors maps a course through cultures old and intriguing, and, with clear and patient recipes, makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.

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?

Reviews

Rating: 4 / 5
Date: 2010-08-05
Summary: "This is a pretty good and robust book. Includes more than just breads."

This book was quite good.

It is organized approximately by continent / region. It also covers a wider variety of recipes than just flat breads. It also includes many recipes that go hand-in-hand with regional breads. So, it includes recipes for curries, salsa, dips, spreads, a few main courses, etc.

The index is a little spotty, as not everything seems cross-referenced intuitively. Also, there are a few color plates in the middle of the book, but otherwise, the other images are in black and white, sometimes grainy looking. One might hope that some day an updated release might be made available that would be more full-color. Nutrition information was also not included for any of the recipes. But, since it's not sold as a "health" book, one can overlook this bit of modern hoopla. This book is more intended as a cultural tour of bread-making traditions and other food traditions of the world. In that regard, it seems like something of a raging success.

Many of these recipes could likely be adapted to other uses (such as pizza crusts or other inventive uses).

Overall, I thought the book was pretty great!

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Rating: 5 / 5
Date: 2010-02-07
Summary: "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.

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Rating: 3 / 5
Date: 2010-01-07
Summary: "interesting reading"

The 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.

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Rating: 5 / 5
Date: 2009-09-23
Summary: "must have bread book"

This is a great book. It offers many alternatives to the standard yeast bread. Also many ethnic breads. Good explainations and photos.

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Rating: 2 / 5
Date: 2009-07-28
Summary: "Interesting stories, bad recipes"

This 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.