Flatbreads and Flavors: A Baker's Atlas

Bread-making turned into an exciting adventure, geographically and culturally. Whole grains and flour types explained; fairly good directions but be ready to improvise and adjust the ratio of wet and dry ingredients. The recipes lead you to learn about being adaptable in making grain-based yeast products, and above all, how basic it is to enjoying a meal. The recipes are delightfully augmented with directions for spreads, dips and stews. I find inspiration every time I open the book.

Possibly my very favorite cookbook. The recipes are simple but evocative, with travel essays and photographs to help you envision the land and the culture the food comes from. And the breads and side dishes are great, too.

Wonderful recipes, wonderful stories, wonderful pictures. I don't think 5 stars are enough. If there is one disadvantage it is that it is too big and heavy to cart around, or even to fit on the counter in my tiny kitchen. I use it frequently.

This excellent resource focuses on flatbread traditions around the globe. In addition to
recipes, the text is rich with travel stories and culinary history tidbits

A travelogue, really. Has many interesting recipes, both for breads and for things to eat with bread.

I have to admit that I am not much of a bread baker, but after buying over 700 cookbooks, I now look for a book that is more than just basic recipes. I have had this book for a while, but in an effort to get more out my collection I have asked my husband to pick out one book every other week for me to peruse. This is this week's book.

Fascinating!