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Home Baking: The Artful Mix of Flour and Traditions from Around the World Hardcover – November 15, 2003
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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
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
Top Customer Reviews
The object of the book is to examine home baking around the world with recipe and anecdote and to encourage its preservation. As such, the book makes a rare good use of large, lush photographs to evoke a sense of time and place in this oversize format. The publisher, Artisan, has used this format several times before with works authored by Eric Ripert and Thomas Keller. While these volumes have been attractive, they have not succeeded quite as well as this volume.
Needless to say, all this good eye candy would have been of little value in a $40 book without good content. And this content is very, very good. This book will easily join my other favorite `go to' baking book `Baking With Julia' as the first stop when I want to try something new.
It is not surprising to find a book of such quality from these authors, as they have produced other books that have received high critical praise. What may be surprising is their subject, after having done two books centered on Asian savory cooking. The surprise disappears when you realize that their very first book, less well known than `Hot, Sour, Salty, Sweet' and `Seductions of Rice' was a book on flatbreads of the world.
As good as this book is, it is important to be aware of its range. At about 440 pages, it is smaller than the shortest of Rose Levy Beranbaum's three `Bibles' of baking. It is also shorter by far than the very good King Arthur `Baking Companion'.Read more ›
There's a straightforward bread lesson, explaining why a slow rise in a cool place produces better tasting bread that can be made around your schedule. Snowshoe Breads, a favourite of mine from Flatbreads and Flavours, is reworked in an improved version to brown the top. I love the Bread Baker's Fruit Tart - rinsing the rhubarb as directed reduces the tartness, meaning you need much less sugar. This book will join the other books by Alford and Duguid on my everyday cookbook shelf, but for now, is out on the table because it's too alluring to put away!
Alford and Duguid first came to my attention as contributors on Julia Child's last great series, Baking with Julia, in the late 1990s. For the most part, they were her flatbread specialists on the show, and while it's hardly their focus, flatbreads do get a whole chapter in this book (along with an entirely different chapter on skillet breads). What this book excels at is the startling variety of baking-related cultural microcosms it presents, in the form of recipes, essays, and photography -- as I type this sentence, for example, two facing pages present a roomful of loaves proofing in a bakery in Crete and a series of salt evaporation pools in France, and other parts of the book include authors' remniscences of growing up and their travels, as well as product shots of styles of baked goods as varied as Amish pies, Montreal bagels, French pissaladière, and Vietnamese baguettes.
The necessary technical data is all there, but also an entire specialized recipe index with the recipes categorized by occasion. The downside here, if there is one, is the above-mentioned diversity -- by showing a couple recipes from here, a couple recipes from there, the book does not wind up going in depth into any particular style of baking. To the extent that this is true, it doesn't really represent a real problem, except perhaps to a beginning baker who might need more of a focus on the basics.Read more ›
Most Recent Customer Reviews
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 on August 17, 2013 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