HomeBaking: The Artful Mix of Flour and Tradition around the World - Jeffrey Alford and Naomi Duguid
Hardback. Very good condition. 2003
HomeBaking is Jeffrey Alford and Naomi Duguid’s tribute to the worldwide art of home baking. Already consummate breadmakers, they’ve collected here recipes for any type of bread you can imagine - soda bread, stollen, naan, bannock, ciabatta - but they also delve into the sweeter side of things. Join them in their travels and learn how to make Beirut Tahini Swirls, authentic Welsh Cakes or a Fruit Custard Tart, or stop in for Truck Stop Cinnamon Rolls, Olive Panini or Walnut Torte.
As they were beginning work on HomeBaking, Jeffrey and Naomi bought a rundown farm outside the city. As time went on, they came to realize that the farm was influencing how they thought about baking. The more they travelled the world, learning how to make slagbrot from a Swedish grandmother or seeking out their favourite mini pancakes from a street vendor in Bangkok, the more the farm felt like a link to food traditions that are anchored in a sense of place, that evoke time past and still speak meanfully to us all.
The book is lavishly illustrated, not only with stunning images of food, but also with Naomi and Jeffrey’s travel stories and photographs. The recipes, designed for the home baker, come to life on the page as foods filled with family history, foods that resonate with meaning.
HomeBaking is Jeffrey Alford and Naomi Duguid’s tribute to the worldwide art of home baking. Already consummate breadmakers, they’ve collected here recipes for any type of bread you can imagine - soda bread, stollen, naan, bannock, ciabatta - but they also delve into the sweeter side of things. Join them in their travels and learn how to make Beirut Tahini Swirls, authentic Welsh Cakes or a Fruit Custard Tart, or stop in for Truck Stop Cinnamon Rolls, Olive Panini or Walnut Torte.
As they were beginning work on HomeBaking, Jeffrey and Naomi bought a rundown farm outside the city. As time went on, they came to realize that the farm was influencing how they thought about baking. The more they travelled the world, learning how to make slagbrot from a Swedish grandmother or seeking out their favourite mini pancakes from a street vendor in Bangkok, the more the farm felt like a link to food traditions that are anchored in a sense of place, that evoke time past and still speak meanfully to us all.
The book is lavishly illustrated, not only with stunning images of food, but also with Naomi and Jeffrey’s travel stories and photographs. The recipes, designed for the home baker, come to life on the page as foods filled with family history, foods that resonate with meaning.
