We each grew up in tolerant, loving household where curiosity about the world was encouraged and travel was seen as a normal part of life. This book is dedicated to our parents: To Ann and Jack Alford, with love and thanks; and to Robin and Adrian Duguid, remembered with gratitude and love.
This cookbook is in part a journal, a travel diary, a record of events and memories expressed in recipes. (Preface)
We began this book with a passion for flatbreads, in love with the taste of freshly ground grain baked as bread on a hot iron griddle or on the walls of a tandoor oven and intrigued by all the different shapes and textures of flatbreads, all the different ways in which they are cooked and eaten. (Introduction)
The art of making bread involves elements of intuition, of skill and practice, of play and creativity.
It's nature's way, the wheat calling out to the flour.
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?
(retrieved from Amazon Thu, 12 Mar 2015 18:07:14 -0400)