Learn to COOK - Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads
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List Price: $29.95
Our Price: $19.77
Your Save: $ 10.18 ( 34% )
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Manufacturer: William Morrow Cookbooks
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.815091822
EAN: 9780060542191
ISBN: 0060542195
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 352
Publication Date: 2007-08-01
Publisher: William Morrow Cookbooks
Release Date: 2007-08-07
Studio: William Morrow Cookbooks
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Editorial Reviews:
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The Mediterranean is full of varied and diverse cuisines, but the one thing they all share is a basic reliance on bread. From Italian focaccia and French brioche to Lebanese tabouneh (sourdough pita) and Egyptian fiteer (flatbread), bread is the single most important staple in Mediterranean diets, and serves as the foundation for countless other savory dishes. In Savory Baking from the Mediterranean, Anissa Helou presents a collection of classic and favorite recipes that will provide home cooks with a broad overview of Mediterranean savory baking, from countless variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. In addition, she offers recipes for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta. Savory Baking from the Mediterranean is illustrated through out with 100 artful black and while photographs of landscapes, communities, and breads.
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Spotlight customer reviews:
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Customer Rating:
Summary: Not on the Short List of Baking Books
Comment: Admittedly a book about flatbreads but not what I had hoped it would be. Recipes seem straightforward but not the most appetizing fare I could imagine, i.e., I would not use any of the recipes if I were preparing a meal for guests. It might be fun to play around with and experiment with some of the recipes but I can't imagine actually wanting to spend the time and effort making these breads. At best, it will fill a little-used niche in my collection of bread books. I can't recommend it for more than an esoteric group of bread bakers.
Customer Rating:
Summary: Good selection of savory recipes
Comment: Got what I needed from this book; a good selection of Mediterranean cracker, flatbread, rusk, etc. recipes not limited to the usual Italian suspects. The ones I have tried work as written, which is not always the case in baking books.
A few of the recipes seem to wander off to the very edge of what I would call savory baking, with meats and fish and other ingredients. You could consider this a bonus or not, as your temperament dictates.
No other book covers all of this ground, so this is the one you need.
Customer Rating:
Summary: Very good, though not what I expected
Comment: I'll be honest - I bought this book having never seen it, thinking it would be a book specifically about flatbreads and other specialty breads from the Mediterranean. I am interested in expanding my horizons into flatbreads and eastern breads, so this book looked like a good possibility in that regard. It does cover these, but it's not specifically about flatbreads.
Many tomes on bread emphasize travels and personal anecdotes. This is not the case with this book. There is a brief (14 pages) intro at the beginning that has some personal insights and thoughts, but that's almost all there is for personal reflections - immediately after the introduction, it plunges in to the formulas.
Each recipe has a description, but these descriptions tend to be brief and specific. There are occasional personal notes attached at these points, but the author does not consume a lot of effort in these write-ups. Instead, she gives a short bit of background or history regarding each formula before giving the formula itself.
There are some top-notch recipes in this book! I did get what I wanted in terms of flatbreads - there are mutiple recipes for focaccia, and all of them are very different in terms of the final result. Emphasis is on authenticity, and with each region there is a different "standard" - the author does a splendid job of pointing out the differences.
Where I am in uncharted waters, though, involves some of the recipes included that use meats and fish. The book includes several recipes that call for anchovies - I likely will never try those, simply because I prefer anchovies on the side. Regardless, some breads are an entire meal unto themselves, and this is in line with the traditions of the region.
Also included are multiple recipes for savory pies, containing vegetables and/or meats. This thought had not crossed my mind in terms of bread baking, and it has given me a new area to explore.
On a more abstract level, the writing style is approachable and clear. The page layout is also pleasant on the eyes. There are a few pictures contained within but they are black-and--white and do not dominate.
I was shopping for a specialty book on regional breads - just breads. What I got was an abstract geography lesson with some wonderful new ideas. Had I known that this book was a little more than just a bread book I am not so sure I would have purchased it, but I am very pleased with it regardless. If you're looking for a good introduction to Mediterranean breads that go beyond flatbreads, this is a good book worth your consideration.
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