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HomeBaking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford and Naomi Duguid

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Notes about Recipes in this book

  • Quick pastry

    • Zosia on September 10, 2014

      I learned the technique of grating frozen butter into the flour mixture from this recipe and that trick and this recipe have never failed me. I'm not certain why - perhaps the lemon juice? - but the dough is a dream to work with and bakes up flaky and tender. For fruit galettes, I reduce the salt to 1/2 tsp and add 1 tsp sugar.

  • Free-form fruit galette

    • Zosia on September 10, 2014

      Sweetened baked fruit and a tender crust makes this dessert a family favourite. I usually have almond flour on hand so use that without toasting it - it has a neutral flavour and does the job of absorbing some of the juice. I make this with the quick pastry from the same book but find that I do have to bake for an extra 15-20 minutes.

  • Taipei coconut buns

    • Zosia on September 22, 2016

      Lovely soft buns filled with a chewy caramel-coconut filling (and the fragrance while they baked was incredible!) I used unbleached cake and all-purpose flours but I do think there's an error in the recipe since the amount of flour listed made a thin batter; an extra 1 cup(120g) AP flour made a soft but workable dough. They were a little tricky to shape as directed since the moist filling interfered with the seal; it would be easier to fill individual buns.

  • Buckwheat crepes

    • zorra on July 15, 2014

      Concrete not crêpes! Proportion of flour to liquid is way off, so far I won't even note all I had to add to make the batter usable & not bitter. Should have chosen a Chocolate & Zucchini or Tanis recipe, but I wanted to "eat my books", especially this unused tome.

  • Pain aux pruneaux

    • Jane on January 25, 2016

      This felt like a too virtuous dessert so I added a dark chocolate ganache topping. Still was just OK. I think my buckwheat flour may have been too dominant (maybe too dark). It may be worth trying it again with a lighter flour.

  • Moroccan biscotti

    • michalow on April 14, 2013

      Lovely and not too sweet. I used part (1/3) wheat flour and added some figs. I didn't bother blanching the almonds, and the skins didn't bother me at all. Will make these again. Great use for that bottle of orange blossom water that never seems to get used up!

  • Oatcakes

    • eliza on May 03, 2015

      These are great oatcakes. I used the food processor so they came together in seconds. They are addicting however so you have to be careful not to eat too many.

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  • ISBN 10 1579651747
  • ISBN 13 9781579651749
  • Linked ISBNs
  • Published Oct 31 2003
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

From the award-winning team who brought you Hot, Sour, Salty, Sweet comes the iconic recipes, rich anecdotes, and insightful photographs that celebrate home baking traditions from around the world.

For their new book, the authors traveled tens of thousands of miles, to six continents, in search of everyday gems like Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads.

All the while they tested, tasted, interpreted, and recorded the stories behind them, capturing the moments in photography and prose. Then they brought them all back home and put them side by side with Naomi's grandmother's treacle tart, the cinnamon buns Jeffrey grew up with, an many more such treasures. The result is a collection of more than 200 recipes that resonate with the joys and tastes of the everyday around the globe.



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