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Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

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Notes about this book

  • Eat Your Books

    1996 International Association of Culinary Professionals Award Winner

    Read Chef Talk's review of this book and sample recipe for Moroccan anise bread.

  • Eat Your Books

    1996 International Association of Culinary Professionals Award Winner

    Read Chef Talk's review of this book and sample recipe for Moroccan anise bread.

Notes about Recipes in this book

  • Oasis peppers

    • westminstr on November 19, 2013

      I liked this easy little stirfry, but I was the only one. T hated it.

  • Lentil and sultana salad

    • sgump on April 14, 2011

      Simple and incredibly delicious!

    • eliza on August 05, 2014

      This salad has become a family favourite. I make it as written, but reduce the salt a bit. You can replace the sultanas with other dried fruit such as cranberries.

  • Five lentil stew (panch dal)

    • westminstr on November 19, 2013

      This is a lovely dal that I've made several times now and really enjoy. You can use any mix of lentils, and sub aleppo pepper for some of the cayenne to reduce the spice.

  • Fresh corn and yogurt (raita)

    • mziech on December 12, 2011

      Love this recipe. Corn and yogurt is an excellent combination, best eaten in winter. Nice with millet breads.

  • Chickpea flour country bread (besan roti)

    • eliza on February 12, 2017

      The amounts as stated make a dough that's far too wet to roll out, and I also like to make fewer breads. So typically I half everything except I use 3/4 cup of the atta flour and those ratios seem to work well. There's a bit of waiting around while the dough rests, but other than that they're very easy to make and taste really good. The cumin may not be for everyone, and that can be omitted. Makes a good accompaniment to a soup or daal.

  • Bulgur pilaf (plof)

    • Zosia on May 23, 2017

      This didn't turn out well at all, a shame because it tasted good. After the 15 minute cook time, the bulgur was done but the mixture was soupy. Draining and steaming it for a few minutes helped eliminate the excess liquid but by that time, the bulgur was overcooked.

  • Pita (khubz, baladi)

    • mirage on June 26, 2010

      Use half whole wheat, half bread flour.

    • Bloominanglophile on June 13, 2013

      I usually make this pita when I make hummus. It is a bit tedious to bake all these off, but since it does make at least 16 pitas, I freeze what we don't eat. They thaw at room temp beautifully. I have made these with varying amounts of whole wheat flour--it's all good!This is also a fun recipe for kids to practice their skills with the rolling pin. Do keep the dough covered with a damp cloth--if a "crust" develops on the dough, then they don't fully puff up in the oven.

  • Chickpea salad with spearmint (salatit bi humus)

    • jessekl on June 22, 2014

      Much better after it sits and marinates overnight.

  • Thyme bread (khubs zatar)

    • Snadra on June 23, 2011

      We must have seasoned the bread heavily, because the zatar recipe was just enough for half a recipe. But they were delicious, and the method of the griddle then broiler really works.

  • Moroccan anise bread (ksra)

    • Bloominanglophile on February 03, 2014

      This bread is quite easy to make. I wish I liked whole wheat more than I do--I tend to go for multigrain breads. Therefore, this bread really didn't do it for me. I also wished the anise flavor was more prevalent--maybe increase the amount of anise (grinding some of it and incorporating it into the dry ingredients may help). It is a healthy bread, though! I served it with a Moroccan Lentil Soup from Leite's Culineria.

  • Two reds salad

    • westminstr on June 02, 2014

      I really liked this salad and it was easy to prepare, but T said he did not like the tomato component, so I will not repeat.

  • Orange and black olive salad

    • kitchen_chick on February 12, 2019

      The method described for cutting up the oranges seemed messy and complicated, so I opted to supreme the oranges and squeezed the left over membranes for juice. I also left out the garlic. I like garlic, but wasn't sure I really wanted that flavor in this salad. I used Aleppo pepper flakes as my chili flakes.

  • Herb plate

    • mjes on April 27, 2018

      This Armenian herb plate reminds me of my introduction to herb plates through an Armenian roommate. Her choices were influenced by our nearness to the Japanese Cultural Center. This is probably closer to what she was used to from her refugee grandparents' garden. Here the herbs suggested are mint, coriander, tarragon, dill, basil, parsley and chives with scallions, radishes and watercress as supplements. My untraditional version includes lovage and shiso (perilla) as they are prominent in my herb garden.

  • Green bean salad with walnut vinaigrette (lobio)

    • CheriRD on October 11, 2011

      I thought this was too oily even though I used less dressing, and the ground walnuts in the dressing didn't seem to add much. Next time I would make the dressing without the ground walnuts and add more chopped walnuts at the end -- the crunch and flavor of those were great. I loved the cilantro!

    • Tommelise on September 20, 2011

      Nice combination of flavours

    • Snadra on March 11, 2012

      This really improved on sitting, and was a hit at an impromptu lunch with a few other salad dishes. Even without coriander. I used much less garlic than called for, but a bit more would not have hurt. Came together very quickly with a food processor to mix the dressing and goes with a wide range of other flavours. Dill, parsley or basil would make a great sub for the coriander if necessary.

  • Olive ladder bread (fougasse aux olives)

    • Zosia on September 25, 2014

      We didn't care for this version of fougasse. Despite including buckwheat and whole wheat flours (and olives!), it was surprisingly flavourless and also quite dry. But the texture may have been a problem with the recipe since the dough, which was supposed to be soft, was very stiff and required extra water.

  • Sardinian parchment bread (Carasau)

    • mjes on April 23, 2018

      This is the first cracker I actually mastered. It is so foolproof that I used it with my grandnephew who is just beginning to cook. Once he had pizza mastered, we moved to socca and parchment bread. Everyone should have this or a similar recipe in their repertoire. So good and keeps well. If your semolina is coarse enough, you can simply roll this a thinly as possible. If your semolina is too fine for this trick to work mix a little cornmeal into the semolina. If you have trouble finding coarse semolina, check a South Asian/Indian grocer.

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  • ISBN 10 0688114113
  • ISBN 13 9780688114114
  • Linked ISBNs
  • Published Jun 22 1995
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

"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.

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