"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.
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