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Flatbreads & Flavors: A Baker's Atlas Paperback – August 26, 2008


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Product Details

  • Paperback: 464 pages
  • Publisher: William Morrow Cookbooks (August 26, 2008)
  • Language: English
  • ISBN-10: 0061673269
  • ISBN-13: 978-0061673269
  • Product Dimensions: 10 x 8 x 1 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #176,867 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com 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? --This text refers to an out of print or unavailable edition of this title.

Review

More than sixty recipes for flatbreads of every kind range from Mexican tortillas to pizzas from Italy and chapatis from India. Splendid and unusual breads mark an exceptional cookbook which goes way beyond just placing recipes in logical format: explanations of recipe origins and cultural influences make for a detailed, in-depth guide. -- Midwest Book Review

These people have really gone and done it! They've brought the real excitement of these flavors and textures back home. -- Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

Of added interest is where the recipes originated from, and accompanying stories.
Blackfeather
Apparently the authors never tested the recipe, or were careless in proofreading; either way, I can't recommend it as a reliable source of flatbread recipes.
Heisenberg
While the book does contain many recipes for breads, this is more of an international recipe book centered around breads than a book on bread.
Zaytoona

Most Helpful Customer Reviews

89 of 91 people found the following review helpful By partisan@iomet.com Kathy Bungard on October 1, 1998
Format: Hardcover
These recipes are so clearly written and easy to follow that I have not had a failure yet and I've tried nearly two thirds of the recipes in the book to date. This book opened a whole new world of baking and cooking for me. Peasant breads I had never heard of are now part of my family's daily diet and are met with rave reviews from even the pickiest eater. The food in this book is not only simple it is certaily healthy eating as well. I've had many cookbooks, this is the one I've had to get a second copy of, because I wore the first one out. It sits on my counter for daily use and hasn't seen a bookshelf yet. Please, Jeffrey and Naomi, more cookbooks like this one. Love their travel tales almost as much as recipes. Bon appetit!
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58 of 58 people found the following review helpful By Erica Eastley on April 12, 2002
Format: Hardcover
I love this book. I have had it for nearly a year and I use it several times a week. I made Afghan Homestyle Naan and the Uigher bread with cumin and onions yesterday, and have the recipe for injera souring now to try for the first time. I was first introduced to flatbreads while studying Arabic in the Middle East 5 years ago, and I was delighted to find this book that has so many of my favorites, plus many new ones to try. There are a wide variety of breads in this book, along with plenty of delicious accompaniments. I personally use a baking stone to replicate the tannur breads and have found it to work pretty well, although nothing can compare with a flatbread hot off a saj or out of a tannur. I agree with the authors that bread are a fast food- I have a one-year-old and a two-year-old, and I find flatbreads are one of the most convenient things to make. My boys love the breads. I highly recommend this book!
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40 of 42 people found the following review helpful By A Customer on March 6, 2000
Format: Hardcover
This cookbook features recipes for a wide range of flatbreads from many regions of the globe along with meat and vegetable accompaniments. The authors provide nonintimidating instructions, and most of the ingredients called for are not difficult to find. The book is attractively designed, and the many photographs add their own interest to the engaging and informative text. "Flatbreads and Flavors" would make a thoughtful gift for someone who enjoys baking bread.
Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen," by Sonia Uvezian. This is by far the best volume in its subject area and one of the greatest ethnic cookbooks ever written, offering fascinating text and hundreds of splendid recipes. The illuminating essays on the region's flatbreads as well as recipes for flavor-packed dishes that utilize them are reason enough to purchase this book.
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32 of 33 people found the following review helpful By A Customer on July 22, 1998
Format: Hardcover
Traveling around the world with the authors is only a small part of the joy this book brings. The detailed recipes are described step by step, enabling even novice bread makers to create a marvelous array of flat breads that are both delicious and appealing to the eye. It is the bible of flatbreads and should be part of every bakers library.
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34 of 37 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on April 1, 2006
Format: Hardcover Verified Purchase
`Flatbreads & flavors, A Baker's Atlas' is Canadian culinary photographer / writers' pair Jeffrey Alford and Naomi Duguid's second book, which is easily more useful to the average foodie and reader than their last two expensive culinary travelogues, `Mangoes & Curry Leaves' and `Hot Sour Salty Sweet'. While this book covers a broad geographical range, like the `big' books, it maintains its high level of quality and focus by concentrating exclusively on the subject of flatbreads and dishes that are most commonly served with these flatbreads in their `natural habitat'.

While Alford and Duguid seem to have inherited the style of the great culinary travelogue, `Honey from a Weed' by Patience Gray, they have their own twists on this style which makes it all their own. One difference is that while Gray does a fair amount of reflection on the whys of local techniques, her observations are not systematic. They are more in the line of archeological observations. Since Alford and Duguid in this book, are dealing with the single technique of baking flatbreads, this focus give them the opportunity to give us an excellent tutorial on bread baking technique, including the use of modern appliances in the making of traditional flatbread recipes.

The authors take their `Atlas' approach seriously, as each chapter addresses a particular geographical region and opens with a map locating the center of traditional production for each type of bread. The eight regions are:

Central Asia, primarily Iran, the `...stans', and Tibet with lots of yoghurt and kebabs.

China, Vietnam, and Malaysia with dipping sauces, pancakes, and roll-ups.

India, Nepal, and Sri Lanka with chutneys, curries, and lentils galore.
Read more ›
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16 of 17 people found the following review helpful By Francatelli on April 29, 2005
Format: Hardcover
This is one of those cookbooks that is as good to read as it is to cook from, though it is true that availability of ingredients can be a problem. But that shouldn't be a criticism of the book itself. ?Both the recipes for breads, and the recipes that aren't for breads are excellent, and I really like the way that they are interspersed. All have the stamp of veracity to them, though their ingredients lists can sometimes seem too trendy to be what people eat at home anywhere. It is good to read here of the adaptations that have been made so that these mostly peasant foods can be made in a western kitchen. The mix of travel lore and excellent pictures works wonderfully too, even to this jaded well-travelled reader (and I usually dislike photos in a cookbook). I think that part of the success of this element is that the authors aren't fixated on themselves. Indeed, there's a lovely sense of personal modesty in this book that is refreshing in this age of cookbook-writer stardom.

I like this book so much that I have bought it for friends.
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