Flatbreads & Flavors: A Baker's Atlas

4.25 avg rating
( 436 ratings by Goodreads )
 
9780061673269: Flatbreads & Flavors: A Baker's Atlas
View all copies of this ISBN edition:
 
 

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.

"synopsis" may belong to another edition of this title.

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?

From the Back Cover:

"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 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.

"About this title" may belong to another edition of this title.

Other Popular Editions of the Same Title

9780688114114: Flatbreads & Flavors

Featured Edition

ISBN 10:  0688114113 ISBN 13:  9780688114114
Publisher: William Morrow Cookbooks, 1995
Hardcover

Top Search Results from the AbeBooks Marketplace

1.

Alford, Jeffrey
ISBN 10: 0061673269 ISBN 13: 9780061673269
New Quantity Available: > 20
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2008. PAP. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # VC-9780061673269

More information about this seller | Contact this seller

Buy New
US$ 13.62
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

2.

Alford, Jeffrey
Published by Harper Collins Publishers
ISBN 10: 0061673269 ISBN 13: 9780061673269
New Quantity Available: > 20
Seller:
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description Harper Collins Publishers. Condition: New. Brand New. Seller Inventory # 0061673269

More information about this seller | Contact this seller

Buy New
US$ 15.36
Convert currency

Add to Basket

Shipping: US$ 3.60
Within U.S.A.
Destination, rates & speeds

3.

Duguid, Naomi; Alford, Jeffrey
Published by William Morrow Cookbooks
ISBN 10: 0061673269 ISBN 13: 9780061673269
New PAPERBACK Quantity Available: > 20
Seller:
Mediaoutlet12345
(Springfield, VA, U.S.A.)
Rating
[?]

Book Description William Morrow Cookbooks. PAPERBACK. Condition: New. 0061673269 *BRAND NEW* Ships Same Day or Next!. Seller Inventory # SWATI2132267317

More information about this seller | Contact this seller

Buy New
US$ 16.82
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

4.

Jeffrey Alford, Naomi Duguid
Published by William Morrow & Company, United States (2008)
ISBN 10: 0061673269 ISBN 13: 9780061673269
New Paperback Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description William Morrow & Company, United States, 2008. Paperback. Condition: New. Language: English. Brand new Book. "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. Seller Inventory # ABZ9780061673269

More information about this seller | Contact this seller

Buy New
US$ 24.35
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

5.

Jeffrey Alford, Naomi Duguid
Published by William Morrow & Company, United States (2008)
ISBN 10: 0061673269 ISBN 13: 9780061673269
New Paperback Quantity Available: 1
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description William Morrow & Company, United States, 2008. Paperback. Condition: New. Language: English. Brand new Book. "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. Seller Inventory # ABZ9780061673269

More information about this seller | Contact this seller

Buy New
US$ 24.65
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

6.

Alford, Jeffrey; Duguid, Naomi
Published by William Morrow Cookbooks
ISBN 10: 0061673269 ISBN 13: 9780061673269
New PAPERBACK Quantity Available: 3
Seller:
PNW Bookseller, Inc.
(Boise, ID, U.S.A.)
Rating
[?]

Book Description William Morrow Cookbooks. PAPERBACK. Condition: New. 0061673269. Seller Inventory # 9780061673269

More information about this seller | Contact this seller

Buy New
US$ 23.23
Convert currency

Add to Basket

Shipping: US$ 3.00
Within U.S.A.
Destination, rates & speeds

7.

Jeffrey Alford; Naomi Duguid
Published by WILLIAM MORROW (2008)
ISBN 10: 0061673269 ISBN 13: 9780061673269
New Softcover Quantity Available: 5
Seller:
Rating
[?]

Book Description WILLIAM MORROW, 2008. Condition: New. Seller Inventory # TV9780061673269

More information about this seller | Contact this seller

Buy New
US$ 24.09
Convert currency

Add to Basket

Shipping: US$ 3.16
From Germany to U.S.A.
Destination, rates & speeds

8.

Jeffrey Alford, Naomi Duguid
Published by William Morrow & Company, United States (2008)
ISBN 10: 0061673269 ISBN 13: 9780061673269
New Paperback Quantity Available: 10
Seller:
Book Depository hard to find
(London, United Kingdom)
Rating
[?]

Book Description William Morrow & Company, United States, 2008. Paperback. Condition: New. Language: English. Brand new Book. "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. Seller Inventory # BTE9780061673269

More information about this seller | Contact this seller

Buy New
US$ 27.46
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

9.

Jeffrey Alford (author)
Published by William Morrow & Company 2008-08-26 (2008)
ISBN 10: 0061673269 ISBN 13: 9780061673269
New paperback Quantity Available: 1
Seller:
Blackwell's
(Oxford, OX, United Kingdom)
Rating
[?]

Book Description William Morrow & Company 2008-08-26, 2008. paperback. Condition: New. Seller Inventory # 9780061673269

More information about this seller | Contact this seller

Buy New
US$ 21.76
Convert currency

Add to Basket

Shipping: US$ 9.57
From United Kingdom to U.S.A.
Destination, rates & speeds

10.

Alford, Jeffrey; Duguid, Naomi
Published by William Morrow Cookbooks
ISBN 10: 0061673269 ISBN 13: 9780061673269
New PAPERBACK Quantity Available: 3
Seller:
Russell Books
(Victoria, BC, Canada)
Rating
[?]

Book Description William Morrow Cookbooks. PAPERBACK. Condition: New. 0061673269 Special order direct from the distributor. Seller Inventory # ING9780061673269

More information about this seller | Contact this seller

Buy New
US$ 24.99
Convert currency

Add to Basket

Shipping: US$ 7.00
From Canada to U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book