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Flatbreads & Flavors

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description Flatbreads & Flavors Overview

Flatbreads & Flavors is a 1995 cookbook by Jeffrey Alford and Naomi Duguid that combines bread recipes with travel writing and regional food traditions. It surveys flatbreads from numerous cultures and pairs them with accompanying dishes such as salads, stews, curries, sauces, and grilled foods. The book received a James Beard Award and is intended for home bakers and cooks interested in traditional techniques and the cultural settings in which breads are eaten.

help Flatbreads & Flavors FAQ

Is Flatbreads & Flavors a travel book or a cookbook?

It is both. Jeffrey Alford and Naomi Duguid structured the book to combine bread recipes with travel writing and photography from their journeys through regions across Asia, the Middle East, and Africa. Each flatbread recipe is accompanied by cultural context and companion dishes like stews, salads, and sauces from the same region.

What types of flatbreads does Flatbreads & Flavors cover?

The book surveys a wide range of flatbreads from numerous cultures, including naan, chapati, pita, focaccia, tortillas, and many lesser-known regional breads. Alford and Duguid organize the book by region, pairing each bread with authentic accompaniments.

Do you need special equipment to make the flatbreads in this book?

Most of the breads in Flatbreads & Flavors can be made with basic kitchen equipment like a skillet, baking stone, or oven. Alford and Duguid intentionally present recipes that are approachable for home cooks without specialized baking gear.

Did Flatbreads & Flavors win any awards when it was published?

Yes, Flatbreads & Flavors won the James Beard Foundation Cookbook of the Year award after its 1995 publication. It helped establish Alford and Duguid's reputation for combining rigorous recipe development with immersive travel and food writing.

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