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Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads

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Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads / Anissa Helou / 0060542195, 9780060542191 / 352 pages / 2007 / HarperCollins, 2007 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. DOWNLOAD HERE http://relevantin.org/.AZ8Jv.pdf Alford, Jeffrey, and Naomi Duguid. Flatbreads and Flavors: A Baker's Atlas. New York: W. Morrow, 1995. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc. 2008. "Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products". FOOD PRODUCT DESIGN -NORTHBROOK-. 18, no. 11: 38-43. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavenedâ”made without yeastâ”although some are slightly leavened, such as pita bread. Rye flatbread; Focaccia (Italy); Ftira (Malta); Gözleme (Turkey): folded over a savoury filling and America); Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. 2008. "Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions". BAKING AND SNACK. 30, no. 7: 35-42. ISSN: 1092-0447. Flatbread was already known in Ancient Egypt and Sumer.[when? ] In ancient Mesopotamia (modern day Iraq), the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread. Reinhold, John G., Bahram Faraji, Parichehr Abadi, and Faramarz IsmailâBeigi. 1981. "An Extended Study of the Effect of Iranian Village and Urban Flatbreads on the Mineral Balances of Two Men Before and After Supplementation with Vitamin Dâ ". Ecology of Food and Nutrition. 10, no. 3: 169-177..
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