Flatbreads and Flavors

A Baker's Atlas

By Jeffrey Alford; Naomi Duguid
(William Morrow & Company, Paperback, 9780061673269, 441pp.)

Publication Date: August 2008

List Price: $24.99*
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Description

As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest, and most remarkably varied form of bread.

In their James Beard Award-winning cookbook Flatbreads and Flavors Alford and Duguid 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. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths, Flatbreads and Flavors maps a course through cultures old and intriguing, and, with clear and patient recipes, makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.




About the Author
Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled "How Pea Cooks: Food and Life in a Thai-Khmer Village". His earlier books, all co-written with Naomi Duguid, are "Flatbreads and Flavors;""HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves"; and "Beyond the Great Wall." Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand.

Naomi Duguid is a writer, photographer, great cook, and intrepid traveler who explores the world through the lens of food. She is a contributing editor of "Saveur" magazine and writes the bimonthly Global Pantry column in "Cooking Light". Every winter she conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called ImmerseThrough, and also guides a food-focused tour to Burma. Duguid is the author of, most recently, "Burma: Rivers of Flavor". Her earlier books, all co-written with Jeffrey Alford, are "Flatbreads and Flavors;""HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves"; and "Beyond the Great Wall. "Her weekly posts at www.naomiduguid.blogspot.com explore ideas about food and life; she can be reached at naomiduguid.com. Her next project is a book that celebrates Persian culinary traditions, tentatively titled "The Persian World".
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