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Home Baking: Sweet and Savory Traditions Around the World

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This is far from an ordinary baking book. It is rich with people, places, and stories, and filled with utterly delicious recipes for sweet and savory gems that say welcome in dozens of languages. Let the husband-and-wife team of Jeffrey Alford and Naomi Duguid reacquaint you with the timeless pleasure of turning simple ingredients into something wonderful to eat.
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HomeBaking: The Artful Mix of Flour and Traditions from Around the World

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Overview


This is far from an ordinary baking book. It is rich with people, places, and stories, and filled with utterly delicious recipes for sweet and savory gems that say welcome in dozens of languages. Let the husband-and-wife team of Jeffrey Alford and Naomi Duguid reacquaint you with the timeless pleasure of turning simple ingredients into something wonderful to eat.
Read More Show Less

Editorial Reviews

Publishers Weekly
In their previous award-winning books (Flatbreads & Flavors; Seductions of Rice; Hot, Sour, Salty, Sweet) Alford and Duguid combined anthropology and food to remarkable results. Their latest title is more of a stay-at-home. Alford and Duguid still draw from their globetrotting (Russian Apple Pancakes; Lebanese Sajj Bread), but many recipes come from their own domestic kitchen. This includes delightful ideas like Naomi's Any-day Skillet Cake, an easy take on clafoutis, and puzzling appearances like High-altitude Chocolate Chip Cookies, to be baked "at elevations between five thousand and seventy-five hundred feet," apparently included for sentimental reasons. The recipes themselves are accessible and, as promised in the title, represent dishes that home bakers craft around the world rather than fancy bakery rigmarole: Easy Cheese and Bean Rounds or Cranberry-Chocolate Sweet Buns. While the authors' previous books have arranged recipes by country in a logical, geographical progression, this one groups them by vague concepts such as "Family Breads." And although there are on balance more savory recipes than sweet, the book opens with a chapter of sweets, such as Treacle Tart and Ricotta Pie Topped with Streusel. While recipes are concise, the writing is less sharp. Headnotes to some recipes are unfocused; the one for Leekie Pie, made with bacon, begins with praise of a vegetarian cookbook from the 1970s. Still, even a middling offering from these two pros stands above many cookbooks in the field. (Nov.) Forecast: The latest title from this award-winning duo reflects some curious choices, but their reputation and the book's esthetic value should support the 55,000-copy first printing. Copyright 2003 Reed Business Information.
Library Journal
A husband-and-wife team, Alford and Duguid have written many award-winning cookbooks, including Flatbreads and Flavors and Hot, Sour, Salty, Sweet. For their latest, they traveled to several countries in Europe and Asia in search of home-baked specialties, visiting bakeries and staying with local people. Sections for "Pastry," "Bread," "Smaller Breads and Flatbreads," and "Cakes and Cookies" include techniques, tools, ingredients, and terminology, as well as the recipes themselves (more than 200, all well written). Some are familiar (Pissaladiere and Challah), others are unusual (Chickpea Spice Bread from Crete and Savory Bangkok Waffles with Dipping Sauce). Equally enticing are the sweet bread recipes such as Truck Stop Cinnamon Rolls and Jamaican Coconut Pie. Emphasizing the art of home baking and the importance of preserving home-baking traditions, this collaboration is recommended for most cookery collections where there is a strong interest in baking.-Mary Schlueter, Missouri River Regional Lib., Jefferson City Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781579651749
  • Publisher: Artisan
  • Publication date: 11/15/2003
  • Pages: 448
  • Product dimensions: 9.94 (w) x 11.36 (h) x 1.33 (d)

Meet the Author

Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled How Pea Cooks: Food and Life in a Thai-Khmer Village. His earlier books, all co-written with Naomi Duguid, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand.

Naomi Duguid is a writer, photographer, great cook, and intrepid traveler who explores the world through the lens of food. She is a contributing editor of Saveur magazine and writes the bimonthly “Global Pantry” column in Cooking Light. Every winter she conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called ImmerseThrough, and also guides a food-focused tour to Burma. Duguid is the author of, most recently, Burma: Rivers of Flavor. Her earlier books, all co-written with Jeffrey Alford, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Her weekly posts at www.naomiduguid.blogspot.com explore ideas about food and life; she can be reached at naomiduguid.com. Her next project is a book that celebrates Persian culinary traditions, tentatively titled The Persian World.

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Read an Excerpt

Homebaking

The Artful Mix of Flour and Tradition Around the World


By Jeffrey Alford Artisan Publishers

Copyright © 2003 Jeffrey Alford
All right reserved.

ISBN: 9781579651749


Chapter One

Olive Panini

Makes 12 attractive low round rolls, 5 to 6 inches across, studded with olives

BIGA
1/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 cup all-purpose flour, preferably unbleached

BREAD
2 1/2 cups lukewarm water
1/2 teaspoon active dry yeast
1 1/2 cups course semolina (not semolina flour)
1 tablespoon salt
2 tablespoons olive oil
Generous 1 cup pitted Mediterranean olives - green or black or a mixture, coarsely chopped if large
3 to 4 cups all-purpose flour, preferably unbleached

Make the biga at least 1 day before you wish to bake: Stir the yeast into the water until well dissolved. Stir in 1/2 cup of the flour until smooth, then add the remaining 1/2 cup flour and knead briefly in the bowl or on a work surface until smooth. Cover with plastic and let rise overnight, or for up to 36 hours; refrigerate after 12 hours.

When ready to proceed, place the 2 1/2 cups water in a medium bowl or the bowl of a stand mixer and stir in the yeast to dissolve it. Cut the biga into 5 or 6 pieces, add to the bowl, and use your fingers to break it up into the water.

By hand: Stir the semolina into the biga mixture to make a batter. Sprinkle on the salt and stir in. Addthe olive oil and olives and stir. Add 2 1/2 to 3 cups of all-purpose flour, a cup at a time, turning and stirring. Flour your work surface with about 1/2 cup flour and turn the dough out. Knead, incorporating the flour, until you have a soft dough about 5 minutes.

Using a stand mixer: Fit the mixer with the dough hook. Add the semolina to the biga mixture and mix for 2 minutes or so on low speed, until the biga has dissolved into the dough. Add the salt, olive oil, olives, and 1 cup of the all-purpose flour and mix, still on low speed, for 1 minute. Add the remaining 2 1/2 cups flour and knead for 3 to 4 minutes on low speed.

Place the dough in a clean bowl, cover with plastic, and let ferment for 3 hours. The dough will not double in volume, because it’s so loaded down with olives and oil, but it will rise a little in the bowl to a dome shape.

About 30 minutes before the dough is ready, place a baking stone or unglazed quarry tiles, if you have them, on a rack in the center of your oven and preheat the oven to 450°F.

On a floured surface, divide dough in half. Return half to the bowl; keep covered. Divide the other piece of dough into 6 pieces; loosely cover 5 of them with plastic. Shape the remaining piece of dough into a loose mound and place it on the preheated stone or tiles, toward the back and to one side. (We find it easiest to place the breads directly on the stone or tiles, but you can use a semolina-dusted peel to transfer the breads onto the hot surface.) Repeat with the other 5 pieces of dough. If you can’t fit all the breads from this first batch onto your stone or tiles at once, you’ll just be baking the dough in three batches rather than two.

Leave the remaining piece(s) of dough covered until ready to bake the next batch. Bake the breads for 15 to 20 minutes, until slightly spotted with brown but still rather pale. Repeat shaping and baking with the remaining dough. They will each bake into a low dome about 5 to 6 inches across. Let cool on a rack.

Eat plain or split in half for sandwiches.

Note: If you have a 1- or 2-day-old biga already, use about 1 cup of it in the recipe.



Continues...

Excerpted from Homebaking by Jeffrey Alford Copyright © 2003 by Jeffrey Alford. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

A Note about Home Baking 3
Breads for Every Occasion 4
Introduction 6
Pastry 11
Sweet Pies, Tarts, and Pastries 16
Savory Tarts and Pies 70
Bread 108
Festive Breads 116
Family Breads 148
Artisan-Style Loaves 176
Smaller Breads 215
Rolls, Bagels, and Sweet Buns 221
Skillet Breads and Pancakes 261
Flatbreads and Crackers 299
Cakes and Cookies 335
Everyday Cakes and a Few Fancy Ones Too 341
All-Around-the-World Cookies 373
Glossary of Ingredients and Techniques 416
Conversions and Pan Sizes 430
Bibliography 432
Acknowledgments 436
Index 438
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Sort by: Showing all of 5 Customer Reviews
  • Posted January 7, 2011

    Several recipes from around the world - worth checking out.

    I recently checked this book out at our local library. Tried a couple of the recipes out my family loved them. The stories relating to the recipes are informative and entertaining. I liked the book so much that I decided to purchase this book.

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  • Anonymous

    Posted August 9, 2004

    WONDERFUL!!!!

    Would you like to bake Portugese Egg Tarts, Middle Eastern Pizzas with Lamb and Pine Nuts, Almond Milk Bread? Or how about Tender Potato Bread, Velvety Bean Bread, Dom's Italian Boules and Focaccia? There's also, Sweet Potato Rolls, Cranberry-Chocolate Sweet Buns, Chelsea Buns, Truck-Stop Cinnamon Rolls, Sticky Buns, Cathead Skillet Biscuits, Bangkok Waffles with Dipping Sauce, Snowshoe Bread, Ciabatta, Irish Potato Bread, New Year's Pear Cake, Naomi's Any-Day Skillet Cake, Brazilian Bolo, Martha's Mother's Cookies, and so on. Or, if you are ready for a trip to Tibet, Wales, Syria, Brazil, France, and/or Italy--it's here, too. Please enjoy this wonderful book--in the kitchen for those you care for, and on the couch with a cup of coffee--and one of these finished recipes, of course.

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  • Anonymous

    Posted January 7, 2011

    No text was provided for this review.

  • Anonymous

    Posted April 7, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 27, 2009

    No text was provided for this review.

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