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Arranged by concepts such as Family Breads and All-Around-the-World Cookies, the book also offers food and travel asides such as Kisses from Brazil (about the skillet bread called beji, "kiss" in Portuguese), as well as informative headnotes that set each dish in context. (It should be mentioned that these notes and others are written in the first-person singular, but are unsigned or otherwise credited.) There are technical notes like those for bread making that guide bakers in the relaxed Alford and Duguid fashion, and where necessary, useful equipment discussion. There is also an eccentric entry or two, including a high-altitude recipe for chocolate chip cookies. But, ultimately, it's the unusual, traveled-derived formulas that make the book so worthy. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
I have ALL their books! Anything written by either the former couple (Alford/Diugud), or by either one of the two is well worth the investment. Read morePublished 23 months ago by laura bartlett-fischer
This is a great book for baking. Nice stories, good photos, a well-rounded tour of world breads.I have been wanting this book for so long, and I am so glad to finally have acquired... Read morePublished on July 18, 2013 by detective benita
I bought a copy of this book several years ago after looking at it on a bookshelf in the local bookstore. Read morePublished on January 19, 2013 by Matt Morgan
I recently purchased Home Baking by Jeffrey Alford and Naomi Duguid for a second time. I love this book. Unfortunately, the binding is especially fragile. Read morePublished on January 8, 2013 by Svetlana
Another beautiful book by Naomi Duguid and Jeffrey Alford with unique and tasty recipes. The semolina 1-2-3 cake p. 358 is very easy, tasty and keeps well. Thumps up for this book!Published on December 19, 2010 by Eruna Schultheiss
I'm sad to see this is no longer available from amazon. I just love this book. I refer to it for old favorites and when I want inspiration to tra something different. Read morePublished on August 8, 2010 by Lisa Herger