Flatbreads and Flavors

Flatbreads and Flavors Cover

Flatbreads and Flavors

A Baker's Atlas

By Jeffrey Alford; Naomi Duguid

William Morrow & Company, Paperback, 9780061673269, 441pp.

Publication Date: August 26, 2008

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, teacher, cook, and world traveler. Her most recent cookbook, "Burma", brought news of a long-forgotten part of the world and was winner of the 2013 IACP Cookbook Award for Culinary Travel and the Taste Canada Food Writing Award. Her previous award-winning titles, co-authored with Jeffrey Alford, include "Flatbreads & Flavors: A Baker s Atlas", their first book, which won a James Beard Award for Cookbook of the Year; "Seductions of Rice";" Hot Sour Salty Sweet", also a James Beard Cookbook of the Year; "Mangoes & Curry Leaves"; and"Beyond the Great Wall". Duguid s articles and photographs appear regularly in"Lucky Peach", "Food & Wine", and other publications. She is a frequent guest speaker and presenter at food conferences. She is the host of Toronto s Food on Film series and has a strong online presence (Twitter and Facebook). Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.