Homebaking: The Artful Mix of Flour and Tradition Around the World

by Jeffrey Alford and Naomi Duguid

Book Overview

Home baking may be a humble art, but its roots are deeply planted. On an island in Sweden a grandmother teaches her granddaughter how to make "slagbrot," a velvety rye bread, just as she was taught to... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1579651747
• ISBN13: 9781579651749
• Release Date: November 2003
• Publisher: Artisan Publishers
• Length: 444 Pages
• Weight: 5.30 lbs.
• Dimensions: 1.3" x 10.0" x 11.3"

Customer Reviews

Great Baking on Any Page

I've owned this cookbook for a number of years, and it is my go-to cookbook when I am looking for some new baked good for my family or to give as gifts. The "Simplest Apple Pie" recipe has made unexpected entertaining easier, and my 2-year old loves the gingerbread. Someday I hope to be able to say I've baked everything in this beautiful book!

Food porn for bakers

I kind of have to take exception to the previous review that described this as a good introduction to baking; in some ways it's a mile wide and a foot deep, covering baking from all over the world without really going in depth. I don't see anything wrong with that, but it does change the apparent focus of the book. Now, the review. Alford and Duguid first came to my attention as contributors on Julia Child's last great series, Baking with Julia, in the late 1990s. For the most part, they were her flatbread specialists on the show, and while it's hardly their focus, flatbreads do get a whole chapter in this book (along with an entirely different chapter on skillet breads). What this book excels at is the startling variety of baking-related cultural microcosms it presents, in the form of recipes, essays, and photography -- as I type this sentence, for example, two facing pages present a roomful of loaves proofing in a bakery in Crete and a series of salt evaporation pools in France, and other parts of the book include authors' remniscences of growing up and their travels, as well as product shots of styles of baked goods as varied as Amish pies, Montreal bagels, French pissaladière, and Vietnamese baguettes. The necessary technical data is all there, but also an entire specialized recipe index with the recipes categorized by occasion. The downside here, if there is one, is the above-mentioned diversity -- by showing a couple recipes from here, a couple recipes from there, the book does not wind up going in depth into any particular style of baking. To the extent that this is true, it doesn't really represent a real problem, except perhaps to a beginning baker who might need more of a focus on the basics. There is a lot of material in this book, and really it's all good. So for a beginning baker, you may wish to have something else to teach you all the basics... but you'll want this eventually. It's just that good, especially if you like stories and pictures in your cookbooks.

great! Great! GREAT!

I have been working my way through this book, page by delicious picture page. The recipes and stories make me feel like I am with the author on their travels. I will definitely be getting the hot, sour, salty book from these authors. They really know food, true foodies! Not a Hollywood chef, real, substantial...a must read! One of the best cookbooks in my library of over 100!

A new standard Introduction to Baking. Outstanding

This new book by husband and wife team Jeffrey Alford and Duguid succeeds in being that one in a hundred culinary works which both integrates ones knowledge of cooking and inspires one to press on to new and more interesting achievements.The object of the book is to examine home baking around the world with recipe and anecdote and to encourage its preservation. As such, the book makes a rare good use of large, lush photographs to evoke a sense of time and place in this oversize format. The publisher, Artisan, has used this format several times before with works authored by Eric Ripert and Thomas Keller. While these volumes have been attractive, they have not succeeded quite as well as this volume.Needless to say, all this good eye candy would have been of little value in a $40 book without good content. And this content is very, very good. This book will easily join my other favorite `go to' baking book `Baking With Julia' as the first stop when I want to try something new.It is not surprising to find a book of such quality from these authors, as they have produced other books that have received high critical praise. What may be surprising is their subject, after having done two books centered on Asian savory cooking. The surprise disappears when you realize that their very first book, less well known than `Hot, Sour, Salty, Sweet' and `Seductions of Rice' was a book on flatbreads of the world.As good as this book is, it is important to be aware of its range. At about 440 pages, it is smaller than the shortest of Rose Levy Beranbaum's three `Bibles' of baking. It is also shorter by far than the very good King Arthur `Baking Companion'. So, it's value does not come from technical depth, although what general technical material it covers is an excellent introduction to various baking modes, and a delightful invitation to explore the subject more thoroughly in the more detailed books like those by Beranbaum. The discussion on pastry crusts is a perfect example. Dozens of books give different kinds of tie and crust recipes, but never explain with any authority the whys and wherefores of all the different options. This book explains why some crusts have shortening and some do not; why some crusts have egg yolk and some do not; why some have water and some do not. And, the key to the presentation is that it gives just enough information to pull together what we have read in a dozen books on piecrusts. To acquire more details, the authors have included one of my favorite features, a very good bibliography.The authors always remain very pragmatic in their recommendations. Like the taxonomy of piecrusts, they discuss the influence of different flours on baking results, but do not get into some of the gritty details. They say that as much as you may benefit from using pastry or cake flour or vegetable shortening, you will probably always have all purpose flour and butter, so that is the pairing of choice for many ingredients lists. As important as buttermi

Generous, gorgeous and delicious!

HomeBaking delights in many ways - art book photos, human-scale geography and life stories, which acknowledge those whose recipes we can make our own. I wander happily from crisp portrait to kitchen shot to mountain vista. The functional groupings following the table of contents are brilliant - to dazzle guests, child-friendly recipes to make together, campfire baking, whole grains, celiac recipes and so on. Want recipes using sweet potatoes, or something to use up puff pastry? Use the index.There's a straightforward bread lesson, explaining why a slow rise in a cool place produces better tasting bread that can be made around your schedule. Snowshoe Breads, a favourite of mine from Flatbreads and Flavours, is reworked in an improved version to brown the top. I love the Bread Baker's Fruit Tart - rinsing the rhubarb as directed reduces the tartness, meaning you need much less sugar. This book will join the other books by Alford and Duguid on my everyday cookbook shelf, but for now, is out on the table because it's too alluring to put away!