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Title: Flatbreads & Flavors by Jeffrey Alford ISBN: 0-688-11411-3 Publisher: Morrow Cookbooks Pub. Date: 20 March, 1995 Format: Hardcover Volumes: 1 List Price(USD): $34.95 |
Average Customer Rating: 4.5 (6 reviews)
Rating: 4
Summary: Mmmm, Pita, I mean Pizza
Comment: This book has many exotic recipes from the authors' travels in Asia, Arabia, Africa and the Americas. When I lived in Africa, I fell in love with chapatis and mandazi, but I always considered them too hard to make myself. Same for pita bread, which I eat every day. I'm not an expert bread maker, but I just made the Baladi Breads (Middle Eastern whole wheat pitas) from this book. They came out exceptionally soft and delicious on my first try. Some didn't puff up completely, but as the authors suggest, practice makes perfect. I had so much dough left over after making 8 pitas that I decided to make pizzas with whole wheat crust. They came out delicious, too! I can't wait to try some of the obscure dishes from far reaches of the globe like Armenia and Hunza.
I highly recommend this book. If a few more recipes turn out just as great, I'll come back and give it 5 stars.
Rating: 4
Summary: Not Flat on Flavor
Comment: I was lucky enough to meet the authors, while living in Laramie, Wyoming. (We could smell something terrific cooking in the bookstore nextdoor and had to find out what it was!) They baked up several breads, and I had to have this amazing cookbook and cultural journey. Travel the world while remaining in your own kitchen.
Authentic recipes of not only bread but many ethnic dishes, offering fabulous variety, proving that perhaps man could live on bread alone, if he had this cookbook.
Rating: 5
Summary: Flatbreads and Flavors
Comment: I love this book. I have had it for nearly a year and I use it several times a week. I made Afghan Homestyle Naan and the Uigher bread with cumin and onions yesterday, and have the recipe for injera souring now to try for the first time. I was first introduced to flatbreads while studying Arabic in the Middle East 5 years ago, and I was delighted to find this book that has so many of my favorites, plus many new ones to try. There are a wide variety of breads in this book, along with plenty of delicious accompaniments. I personally use a baking stone to replicate the tannur breads and have found it to work pretty well, although nothing can compare with a flatbread hot off a saj or out of a tannur. I agree with the authors that bread are a fast food- I have a one-year-old and a two-year-old, and I find flatbreads are one of the most convenient things to make. My boys love the breads. I highly recommend this book!
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Title: Seductions of Rice: A Cookbook by Jeffrey Alford, Naomi Duguid ISBN: 1579651135 Publisher: Artisan Sales Pub. Date: October, 1998 List Price(USD): $35.00 |
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Title: Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford, Naomi Duguid ISBN: 1579651143 Publisher: Artisan Sales Pub. Date: 02 October, 2000 List Price(USD): $45.00 |
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Title: Home Baking: The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford, Naomi Duguid ISBN: 1579651747 Publisher: Artisan Pub. Date: November, 2003 List Price(USD): $40.00 |
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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1580082688 Publisher: Ten Speed Press Pub. Date: December, 2001 List Price(USD): $35.00 |
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Title: The Bread Bible by Rose Levy Beranbaum ISBN: 0393057941 Publisher: W.W. Norton & Company Pub. Date: October, 2003 List Price(USD): $35.00 |
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