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Flatbreads & Flavors: A Baker's Atlas (Anglais) Broché – 26 août 2008

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Descriptions du produit

Présentation de l'éditeur

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.

Biographie de l'auteur

Jeffrey Alford and Naomi Duguid, travelers, cooks, photographers, and writers, have worked together since they met in Tibet in 1985. They are the authors of six books and have contributed frequently to Food & Wine, Food Arts, and many other magazines. They were part of the award-winning PBS series Baking with Julia and contributed to the book of the same name; they also appeared in the Food Network series Baker's Dozen. They guest-teach at a number of cooking schools and frequently give slideshow lectures about food traditions around the world. Their stock photo library, Asia Access, specializes in images of food, agriculture, and traditional cultures. They live in Toronto.

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Format: Relié
Un livre de cuisine qui n'en est pas vraiment un. Des images, des visages, des impressions, des couleurs, des odeurs chaudes de pâte qui cuit dans un four ou sous la pierre, des saveurs d'épices et d'herbes lointaines. Un livre fascinant et d'une grande simplicité qui non seulement vous permet de réaliser des pains venus d'ailleurs mais vous les raconte aussi. Pour débutants, mordus ou aventuriers.
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Amazon.com: 4.2 étoiles sur 5 49 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A must have for home bakers 28 juillet 2014
Par Chris Brown - Publié sur Amazon.com
Format: Broché Achat vérifié
I have been paging through this book for a few months now, trying recipes as I get to them. The book is laid out as a selection of flat breads from different regions of the world, and a few dishes that can go with them. The paperback edition is mostly black and white text with a few photos inside, but there is a wonderful full color glossy section in the center.

The introduction has a great section on the development of the book as well as techniques for creating flat breads. There are different tips for tools, mixing, kneading, proofing, rising, baking, storing, freezing, and drying. The authors are extremely detail oriented, which leads to great results, and each recipe contains an introduction to how the recipe was discovered and adapted. This makes each recipe into a great narrative that leads to the feeling of a travel around the world through baking.

This is quite a large book and I have not been able to make all of the recipes- but each that I have tried turned out wonderfully. Even with some adaptation, the details that authors provide lead to great results. The first recommended recipe is for a simple pita bread which should hook anyone on homemade flat breads. Their recipes have such great details that give you instructions for exact amounts, order of addition, how the dough should feel, and cooking time down to the second. This pita recipe gave me amazing results with almost all of them puffing up. Each recipe also has great ideas for food to pair with with your flat bread which makes for exotic and interesting meals.

I found the high-tech crackers recipe to be particularly interesting. Such an easy recipe with such a personal relationship to the author that is so adaptable. You will make this recipe at the beginning (even though it is the very last in the book) and continue to make them to snack on. What is interesting is that as your skill increases, you will start to make your own methods and flavors for almost all of them.

If you are a fan of pita, naan, pizza, tortilla, or anything else in the world of flat breads- this book is highly recommended.
4 internautes sur 4 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Prospective Bread Bakers Beware 14 mai 2014
Par Heisenberg - Publié sur Amazon.com
Format: Broché Achat vérifié
You may enjoy reading about the exotic locales in this book, but as far as the bread recipes go, it's a case of buyer beware. The recipe for lavash, for instance, calls for two to three times as much water (a startling hydration of 94-113 percent!) as other lavash recipes, resulting in a soupy, pancake-batter-batter-like mess that is unusable as bread dough. Not even an extra-heavily floured board can rescue this goop from disaster. Apparently the authors never tested the recipe, or were careless in proofreading; either way, I can't recommend it as a reliable source of flatbread recipes.

Other readers say they discovered some wonderful recipes in this book -- maybe it's a good idea to try those first. As for me, once burned twice shy.
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 The cultural elements actually beat out the recipes. 5 novembre 2015
Par Dale - Publié sur Amazon.com
Format: Relié Achat vérifié
Let me say right away that as far as a bread baking book goes, this one is interesting, but somewhat limited in scope. The main reason I bought it was for the travelling aspect, with the authors talking about the people they meet all over the world, the locations, the things they see and then the bread they eat. With that said, there is nothing wrong with the recipes, nothing at all, but it's the varied cultural elements that make it worth buying. I've checked this book out many times from the library, but I'm glad I finally broke down and bought it.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Already a classic 12 mars 2013
Par Froggy - Publié sur Amazon.com
Format: Broché Achat vérifié
I first bought "Flatbreads & Flavors" when I was a novice baker. It made me realize that what I most often thought of as bread only included a tiny portion of the spectrum of world breads. When I downsized for a move some years ago, I gave my copy to dear friend. Still, I have missed the book. For Alford and Duguid, in writing about breads and other foods served with them, open a window into the lives of other human beings. Cooking their recipes and reading their stories makes me want to break bread with them. I am glad to have this book back.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Delicious Recipes for the World's Oldest Breads: a Holistic Approach 17 avril 2012
Par Wintu1 - Publié sur Amazon.com
Format: Relié Achat vérifié
After making bread for 40 years, I thought I knew it all, but then came Flatbread and Flavors. The inventive ways to mix and handle the dough, the sometimes subtle nuance of ingredients, and the ingenious manners in which they are "baked", all opened new doors for me. I had never rolled out "bread" dough, or made it with baking powder. I had never let my dough sour, or baked anything but cornbread in a cast iron skillet. Here are ideas to play with and enhance, light years past mere recipes. And at long last I've found good recipes for favorites such as focaccia, matzoh and essene bread all in one volume. BTW, the recipe for essene bread, AKA Hunza Sprouted Wheat Bread, is a piece of heaven itself!

Like some of the other reviewers, I wish that ALL the recipes were for bread, but the travel journal prose gives to the bread, faces and ways of life that in turn give the bread life, not to mention a wider view of humanity. The vegetable and meat dishes are extra. Making/baking bread is an art that takes years of practice. I don't know if this book is the best place for a new baker to begin, but prove me wrong.

A note on yeast: The authors say they are not "anti-sourdough" starter, but acknowledge the convenience of commercial yeast and so recommend it for most of the recipes. I would like to encourage bakers to investigate sourdough starters. I've had one in continual use for over 15 years! It raises the dough a little slowly, but oh so steady! You have same day bread, and it never fails to make perfect bread. The authors say sourdough starters are less reliable, but with refrigeration, I think that is not the case. You can grow your own at home in less than a week with just flour, water and some attention. Good luck!
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