Flatbreads & Flavors (Hardcover)

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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?

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

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Product Details

• Hardcover: 464 pages
• Publisher: William Morrow Cookbooks; 1 edition (March 20, 1995)
• Language: English
• ISBN-10: 0688114113
• ISBN-13: 978-0688114114
• Product Dimensions: 10.3 x 8.3 x 1.4 inches
• Shipping Weight: 3.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
• Amazon.com Sales Rank: #307,450 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

59 of 60 people found the following review helpful:

5.0 out of 5 stars The only cookbook I'd grab in case of fire!, October 1, 1998

By	[e-mail] Kathy Bungard (Ione, WA USA) - See all my reviews

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!

40 of 40 people found the following review helpful:

5.0 out of 5 stars Flatbreads and Flavors, April 12, 2002

By	Erica Eastley "amirabook" (USA) - See all my reviews

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!

29 of 30 people found the following review helpful:

4.0 out of 5 stars A cookbook and travelogue in one, March 6, 2000

By A Customer

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.