What a clever idea – a ‘Baker’s Atlas’ that takes you around the world exploring all the different variations of bread – fougasse, matzoh, pizza, chapati, bannock, pita, lavash, focaccia, dosa, tortilla, injera, naan, whole wheat skillet breads, and so many more – I had no idea there were so many flatbreads out there!
This is a wonderful book, my definitive book on breads. I love it’s range, the quality of its recipes, and its vision – it even includes sauces and stews, chutneys and spreads that you would sop up with the regional breads. Mushan Pork and five lentil stew, bean soup and tomatillo salsa, pomegranate and meatball soup – I could go on, and on, and on. Fantastic.
The recipes are detailed, and in-depth; the authors thoroughly know their subject, and tell us about their travels around the world doing research, making this ring authentic on every page. If you love ethnic foods this is a must – don’t take my word for it, the James Beard Awards picked it as Cookbook of the Year, and it truly deserves that award.
If you only own one book about bread, make sure it is this one. Enthusiastically recommended.
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