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| Flatbreads & Flavors: A Baker's Atlas | 
 enlarge | Authors: Jeffrey Alford, Naomi Duguid
Publisher: William Morrow Cookbooks
Category: Book
List Price: $18.95
Buy New: $12.90
You Save: $6.05 (32%)
New (16) Used (2) from $11.67
Avg. Customer Rating:  14 reviews
Sales Rank: 5146
Media: Paperback
Number Of Items: 1
Pages: 464
Shipping Weight (lbs): 1.9
Dimensions (in): 10 x 7.9 x 1.3
ISBN: 0061673269
Dewey Decimal Number: 641
EAN: 9780061673269
ASIN: 0061673269
Publication Date: September 1, 2008
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
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| Customer Reviews:
| Showing reviews 1-5 of 14 | | NEXT » |
 Fantastic! September 30, 2008
What a wonderful book, i want to make it all, and what great reading, thank you for such a comprehensive and readable work! I have yet to cook from this book, but know i will enjoy it, having used recipes from this author when he worked with Julia Child on her Baking With Julia show ...
 Yummy September 30, 2007
1 out of 2 found this review helpful
If you are into cooking some different food than American and want those delicious pita breads or even kebabs, then definitley get the book.
A Baking Travelogue May 9, 2007
1 out of 1 found this review helpful
Alford and Duguid have done it again; created a cooking adventure in a book. Flatbreads and Flavors is a fine choice for the adventurous cook as well as the real, or armchair, traveler. The recipes are accurate and reasonably reliable, a helpful ingredient glossary is available to assist the cook new to foreign ingredients, and the way that the authors have been able to insinuate themselves so gracefully into the lives of nomads and others, make the cultures come alive. I have made a mezze dinner for friends using a selection of their recipes (they even provide menu suggestions) to rave reviews. A great read.
Flatbreads and Flavors January 19, 2007
I like to make flatbreads with my flatbread/tortilla griddle. This book sounded good to me because of the recipes not only for the flatbreads, but foods that accompany them. Of added interest is where the recipes originated from, and accompanying stories.
Good introduction to simple breads and accompaniments June 15, 2006
4 out of 5 found this review helpful
Flatbreads & Flavors is an intriguing culinary travelogue of Asia, North Africa, the Middle East, South America with a little Europe and North America thrown in. The bread recipes though are quite American because of the measurements in cups and the commercial dry yeast. I don't believe that folks in the hinterlands are shopping at American grocery stores. More information on natural leavening and native approaches to measuring ingredients would be of more interest. The accompanying dishes are more credibly presented.
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