PREFACE
ACKNOWLEDGMENTS

INTRIDUCTION

FLATBREAD BASICS
– INGREDIENTS
– EQUIPMENT
– TECHNIQUES
– SELECTING A FLATBREAD TO MAKE

CENTRAL ASIA
– UIGHUR NAN WITH CUMIN AND ONION
– SPICY CUMIN KEBABS
– OASIS PEPPERS
– TANDOOR OVENS
– AFGHAN HOME-STYLE NAAN
– AFGHAN SNOWSHOE NAAN
– MINT AND YOGURT SAUCE
– CHICKEN STREET KEBABS
– APPLE TURNOVERS
– HUNZA SPROUTED WHEAT BREADS
– APRICOT AND ALMOND BREAD
– AZIZ’S APRICOT NOODLE SOUP
– KIRGHIZ ENCOUNTER
– PEBBLED PERSIAN BREAD
– LENTIL AND SULTANA SALAD
– HERBS AND GREENS EGG PIE
– POMEGRANATE AND MEATBALL SOUP
– SWEET PERSIAN BREAD
– TURCOMAN SOURDOUGH BREAD
– SWEET ONION SALAD
– CHICKPEA AND ONION STEW
– PILGRIMAGE
– TIBETAN BARLEY SKILLET BREAD
– TIBETAN DRIED MEAT
– TIBET : BUTTER, CHEESE, AND YOGURT

CHINA, VIETNAM, AND MALAYSIA
– BUCKWHEAT HONEY COUNTRY BREAD
– SAVORY HOT SOY MILK
– SPICY PEANUT SAUCE
– WINTER IN NORTH CHINA
– BEIJING PANCAKES
– MUSHU PORK
– FOUR-THREAD SALAD
– HOT-AND-SOUR SOUP
– SICHUAN PEPPER BREAD
– SPICY PORK AND TOFU
– SICHUAN EGGPLANT
– NEW YEAR IN VIETNAM
– FRESH RICE PAPERS
– GRILLED LEMON GRASS BEEF
– PEANUT DIPPING SAUCE
– SHRIMP ROLL-UPS WITH FRESH HERBS
– VIETNAMESE DIPPING SAUCE
– PORTRAIT OF VARUSAI
– FLUNG AND FOLDED GRIDDLE BREADS
– DAL AND BREAD FRY
– LACY COCONUT MILK PANCAKES
– COCONUT MILK CHICKEN CURRY

INDIA, NEPAL, AND SRI LANKA
– SOFT WHOLE WHEAT SKILLET BREADS
– FIVE-LENTIL STEW
– LENTILS WITH GARLIC, ONION, AND TOMATO
– CLARIFIED BUTTER
– RAJASTHANI SALT AND SPICE BREAD
– GINGER AND TOMATO SALAD
– CRISP LENTIL WAFERS
– HOT SPICE POWDER
– FRUIT AND YOGURT CURRY WITH NINE TASTES
– SAVORY COUNTRY CORN BREAD
– DEEP-FRIED LENTIL PATTIES
– SPICY TOMATO CHUTNEY
– NEPALI GREEN CHILE CHUTNEY
– DEEP-FRIED WHOLE WHEAT BREADS WITH CUMIN
– GUJARATI MANGO CURRY
– FRESH CORN AND YOGURT
– CHICKPEA FLOUR COUNTRY BREAD
– FRESH NORTH INDIAN CHEESE
– FRIED CHEESE AND VEGETABLE CURRY
– RICE AND BLACK LENTIL CREPES
– SOUTH INDIAN SPICE POWDER
– SOUTH INDIAN SPICY LENTIL STEW
– COCONUT CHUTNEY
– FRESH CORIANDER, GINGER, AND CHILE CREPES
– SHRIMP AND TOMATO CURRY WITH COCONUT MILK
– HOT PEANUT CHUTNEY
– SRI LANKAN COCONUT BREAKFAST BREAD
– AVOCADO CHUTNEY
– EGG CURRY WITH TOMATO
– SESAME-TAMARIND CHUTNEY POWDER
– PAPAYA AND PEANUT SALAD

EASTERN MEDITERRANEAN
– BULGUR BREAD
– MARINATED LAMB KEBABS
– CUTTING-BOARD SALSA
– BULGUR PILAF
– OLIVE SALAD
– PITA
– YEMENI YOGURT SOUP
– TOASTED PITA
– BREAD SALAD
– LAYERED CHICKEN AND YOGURT CASSEROLE
– SAN’A SORGHUM BREADS
– SPICY YEMENI SALSA
– CULTURAL CHANGE
– YOGURT AND POMEGRANATE DIP
– YEMENI STEW
– SPICY FENUGREEK SAUCE
– LAMB AND TOMATO BREADS
– LENTIL AND SWEET PEPPER SALAD
– CHICKPEA SALAD WITH SPEARMINT
– HOT CHILE BREAD
– MEZZE TABLE
– YOGURT CHEESE
– THYME BREAD
– THYME AND SESAME BLEND
– SAVORY SESAME BREAD RINGS
– HAZELNUT SPICE BLEND
– BEDOUIN BARLEY BREAD
– BEDOUIN SPICE BLEND
– UNLEAVENED PASSOVER BREAD
– EGGPLANT PUREE WITH YOGURT
– BAKED BULGUR PATTIES STUFFED WITH LAMB AND PINE NUTS
– GRILLED MARINATED CHICKEN
– FENUGREEK CORN BREAD
– DEEP-FRIED PATTIES
– YOGURT AND TAHINI SAUCE
– EGYPTIAN BROWN BEANS
– HAMINE EGGS
– SWEET BREAD RINGS
– DATE-BREAD MORSELS
– UNYEASTED DATE ROUNDS
– DATE SYRUP
– TAHINI AND DATE SYRUP DIP
– AROMATIC FESTIVE BREAD
– FRUIT COMPOTE WITH SCENTED WATERS

MOROCCO, TUNISIA, AND ETHIOPIA
– MOROCCAN ANISE BREAD
– BERBER BEAN PUREE
– NORTH AFRICAN CHILE PASTE
– TWICE-COOKED EGGPLANT SALAD
– HERBED CARROT SALAD
– Two REDS SALAD
– ORANGE AND BLACK OLIVE SALAD
– RAMADAN LAMB AND LEGUME SOUP
– PORTRAIT OF OUZA
– COUSCOUS
– COUSCOUS WITH SEWN VEGETABLES
– CHICKEN TAGINE wrm OLIVES AND ONIONS
– TUNISIAN OASIS BREADS
– GRILLED VEGETABLE SALAD
– TUNISIAN TOMATO STEW WTTH POACHED EGGS
– MINT TEA
– ETHIOPIAN SPONGE BREADS
– ETHIOPIAN SPICE BREAD
– GREEN PEPPER RELISH
– ETHIOPIAN CHILE AND SPICE PASTE
– SPICY CHICKEN STEW
– ETHIOPIAN BEEF TARTARE
– SPICED CURDS
– SPICY VEGETARIAN SPREAD

ARMENIA, GEORGIA, AND AZERBAIJAN (THE CAUCASUS)
– PAPERTHIN LAVASH
– OKRA AND CHICKEN STEW
– ARMENIAN TOMATO AND EGGPLANT SALSA
– WHEAT BERRY AND CHICKEN SOUP
– HERB PLATE
– BREAD STORY
– GEORGIAN CHEESE-FILLED QUICK BREAD
– POTATO-AND-HERB-FILLED BREAD
– GEORGIAN CHEESE BOAT BREADS
– POMEGRANATE SAUCE AND POMEGRANATE AND WALNUT SAUCE
– HERB AND PEPPER RELISH
– GREEN BEAN SALAD WITH WALNUT VINAIGRETTE
– GEORGIAN SPICE BLEND
– GEORGIAN LEEK PATE
– WALNUT AND EGGPLANT ROLL-UPS
– RED BEANS WITH SOUR PLUM SAUCE
– SOUR PLUM SAUCE
– TURKEY BATHED IN GEORGIAN WALNUT SAUCE
– HERBED RED SNAPPER WITH POMEGRANATE AND WALNUT SAUCE
– PRUNE-STUFFED KUFTA SOUP

EUROPE
– OLIVE LADDER BREAD
– PROVENcAL SAUTEED WILD MUSHROOMS
– TENDER GREENS SALAD
– SARDINIAN PARCHMENT BREAD
– SALAD OF TOMATOES AND ROASTED ONIONS
– THREE-COLOR FOCACCIA
– PIZZA WITH ROSEMARY AND GARLIC
– BASIL AND GARLIC SAUCE
– LUIGI’S BEAN SOUP
– SPELT BREAKFAST BREAD
– NORWEGIAN CRISPBREAD
– ANNA’S CURED SALMON
– NORWEGIAN WRAPPING BREAD
– MIDNIGHT SUN POTATO SALAD
– SCANDINAVIAN SMORGASBORD
– RYE HARDTACK RINGS
– MARINATED HERRING
– FINNISH BARLEY BREAD
– BEET AND DILL SALAD
– SCOTTISH OATCAKES

NORTH AMERICA
– BERRY BANNOCK
– BLUE CORN TORTILLAS
– PUMPKIN AND SWEET CORN SOUP
– PUEBLO SUNFLOWER SEED BREADS
– PUEBLO CHILE-BATHED PORK
– FRY BREAD
– JUNIPER LAMB STEW
– PIKI
– HOPI BEAN STEW
– CORN TORTILLAS
– TOMATILLO SALSA WITH ARBOL CHILES
– TORTILLA SOUP
– BLACK BEAN AND TORTILLA CASSEROLE
– BLACK BEAN DIP
– RED AND YELLOW PEPPER SALAD
– CHICKEN AND TORTILLA CASSEROLE
– CHILE PEPPERS AND FLATBREAD
– HIGH-TECH CRACKERS
– CASCABEL CHILE SALSA
– WHEAT-FLOUR TORTILLAS
– TOMATILLO SALSA
– LIME-MARINATED FRESH FISH SALAD

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