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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.
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Descripción Paperback. Condición: new. Paperback. 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. In their James Beard Award-winning cookbook, Alford and Duguid share more than 60 recipes for flatbreads of every origin and description. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780061673269
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Descripción paperback. Condición: New. Excerpt. Reprinted by permission. All rights reserved.Flatbreads & FlavorsA Baker's AtlasBy Jeffrey Alford HarperCollins Publishers, Inc.Copyright 2008 Jeffrey AlfordAll right reserved.ISBN: 9780061673269Sweet Persian Breadnane sheer / PersiaThese breads are more like cookies than flatbreads, but they are so simple and delicious we had to include them. They are made with milk and flavored with brown sugar and vanilla. We should warn you that they can be somewhat hard-to-the-bite once they've cooled, so enjoy them as they are customarily served, with a cup of hot tea or coffee, and dunk the breads to soften them. They are also delicious dunked in hot milk for a milk-and-cookies-style snack.2 cups hard unbleached white flour, or more as necessary1/4 teaspoon salt1/2 cup brown sugar1 teaspoon baking powder3/4 cup milk, or more as necessary1 teaspoon vanilla extractYou will need a medium-sized mixing bowl, two small (10- by 14-inch) baking sheets that can fit side by side in your oven, a rolling pin, and a sharp knife or pizza cutter.Preheat the oven to 300°F.In a medium-sized bowl, combine the flour, salt, sugar, and baking powder. Whisk or stir together. Make a well in the center and pour in the milk and vanilla extract. Stir the flour into the milk until a soft, kneadable dough begins to form. If the dough is too sticky, add a little more flour; if too dry, add a little more milk. Turn out onto a lightly floured bread board and knead for 2 to 3 minutes.Dust two 10- by 14-inch baking sheets with flour. Divide the dough in half and roll out each piece to the size of the baking sheets (the dough should be less than 1/4 inch thick).Place in the center of your oven, and immediately turn the heat down to 250°F. Bake for 50 minutes. Remove from the oven. Working with one sheet at a time, turn out onto a large cutting board, and cut into 3- to 4-inch squares while the bread is still warm; it will harden quickly as it cools.Makes approximately 2 dozen 3- to 4-inch square thin flatbreads.Three-Color Focacciafocacels alla pugliese / ItalyFocaccia is a flatbread traditionally cooked on the hearth, often in a skillet covered with hot embers. Nowadays it is more often baked in an oven, though a skillet is still used, as in this recipe.Focaccia comes in many forms; all tend to be thicker than most pizza and to carry their flavor in the dough rather than on the top surface. In the north of Italy focaccie are made with wheat-flour doughs and usually flavored with herbs. The potato-based dough used in this focaccia from Puglia, in the south, produces a dense-looking tender dough. This version of a focaccia recipe in Carol Field's classic The Italian Baker has the colors of the Italian flag: the red of sun-dried tomatoes and the green of sage and parsley, all floating in a pale dough -- a pleasure to look at as well as a satisfying snack or accompaniment to soup.1 1/2 cups warm water2 teaspoons dry yeast4 to 5 cups hard unbleached white flour or unbleached all-purpose flour1 teaspoon olive oil1/2 yellow onion, finely chopped2 cups chopped cooked peeled potatoes (about 4 medium potatoes)1/2 cup potato-cooking water (or spring or tap water)3/4 cup packed flat-leafed parsley, coarsely chopped1/4 cup packed fresh sage leaves, finely chopped2 tablespoons olive oil2 teaspoons salt1/2 cup sun-dried tomatoes, finely choppedOlive oil for brushing1/2 teaspoon fine sea saltYou will need a large bread bowl, a medium skillet, a blender, a large bowl, and four heavy ovenproof skillets or metal pie plates 8 to 9 inches in diameter.Place the warm water in a large bread bowl and add the yeast and 2 cups flour. Stir to blend, then stir 100 times, about 1 minute, in the same direction to develop the gluten. Let this sponge stand, covered, for 30 minutes to 2 hours.Heat the oil in a medium skillet, and fry the onions over medium-high heat, stirring frequently, until translucent, about 5 minutes. Set aside.Puree the pota. Nº de ref. del artículo: BKZN9780061673269