Ahh more bread porn. I love it! Yummmmm!
Yeah some recipes I’ve seen say that if you don’t have a stamp use the tines of
a fork. Could work! But just in case we go back to Perth shortly (the job I
went for where I had that interview and written task I mentioned the other day
is looking ‘interesting’ at this point) I don’t want to buy more bags of flour
etc either. Will see what eventuates!
Vicki. :-)
On 24 Jan 2022, at 10:38 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hey Vicki
I'm just happy doing this....
I do remember that bread from Joanna Lumley Silk Road. Looks good and lasts
forever.
Maybe you could use a nail?
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf
of Vicki Taylor <vicki@xxxxxxxxxxxx>
Sent: Saturday, 22 January 2022 10:30 AM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: This week: Breads of the world, recipes, cookbook
previews and more
Heh, well other than buying the stamps it looks pretty much bake and eat to
me. (Admittedly some of these examples look very intricate, but intricacy is
optional. 🙂)
The bread itself looks wonderful so I definitely want to try. One day. 🙂
Now off down more cookbook rabbit holes...
Vicki. :-)
On 22 Jan 2022, at 8:09 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx <mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>>
wrote:
Hi Vicki
Sounds a bit tedious 4 me....
I'm more of a bake and eat guy, and if it happens to looks good, then that's
nice :-)
A lot like my coffee making...
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
<oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>> on
behalf of Vicki Taylor <vicki@xxxxxxxxxxxx <mailto:vicki@xxxxxxxxxxxx>>
Sent: Saturday, 22 January 2022 7:30 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
<oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>>
Subject: [oz-food] Fwd: This week: Breads of the world, recipes, cookbook
previews and more
Hi folks,
I always look forward to and devour the weekly newsletter from Eat Your
Books. (As I’ve mentioned before, it is almost solely responsible for all my
cookbook purchases since I signed up over a year ago!) And this one sent me
down quite a rabbit hole. Check out the Uzbek non, a beautiful, traditional
stamped bread. It looks amazing! And so interesting to read about the
traditions:
"Uzbek non is put beneath the head of a newborn child, in hopes that it will
give the baby a long life. Non is also placed between the legs of a toddler
just learning to walk, to wish the child a blessed journey through life."
I have a few Uzbek recipes that this would go beautifully with.
Fortunately for my wallet, the stamps come from Uzbekistan and would take a
while to get here and we hope to be back in Perth soonish so now is not the
time for me. But some of us (I’m looking at you, Steve!) might want to try. 🙂
Vicki. :-)
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Recipes
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Weekly Round-Up
As I was relaxing and scrolling YouTube, I was came across a video of how
bakers in Samarkand bake 12,000 loaves
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of their unique bread a day. There are several videos on this subject if
you want to explore more
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I find it fascinating how they shape their bread and almost dive into the
ovens to attach it to the hot walls to bake. I would absolutely need a
safety harness because I lack grace in movement – along with a fear of
heights and that oven is deep!
A while back I ordered marking stamps
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to have at the ready to create some of the beautiful breads I had read
about.
In my quest for international bread knowledge, I also became interested in
Laufabrauð
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which is Icelandic leaf bread and a friend was able to track down a leaf
cutting iron
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for me.
Leaf bread (Laufabrauð)
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There are a few books that I have and enjoy which offer some insight into
international bread baking: The Hot Bread Kitchen Cookbook: Artisanal Baking
from Around the World
<https://urldefense.com/v3/__https://eatyourbooks.us1.list-manage.com/track/click?u=0e54351f5e85f5c8e5a0e78b3&id=cf5185048c&e=ea66e1e8eb__;!!Nd8K6TfUt9jcQpcU_mCx!-4W5F-xW9LlweHv-fu2FhWiIDDE4WI_6DUR6UlxICylMMBNx3GcC7qxu3mEbqCnLWKv0OlXa$>;
Global Baker: Inspirational Breads, Cakes, Pastries & Desserts with
International Influences
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Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts,
and Other Breads
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and Breaking Breads: A New World of Israeli Baking
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We have over 48,000 bread recipes
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(online recipes
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in our EYB Library and there are over 1,800 cookbooks
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devoted to bread.
Other articles of interest:
The Fabled Flatbreads of Uzbekistan
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Uzbek stamped bread
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What makes Silk Road flatbreads so fabled in Uzbekistan?
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Leaf Bread (Laufabrauð)
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The Last Week at Eat Your Books
Since our last roundup, Darcie has written these articles:
All about 00 flour
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Ready, set, organize!
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How much attention do you pay to food awards?
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Get ready to celebrate the year of the tiger
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Darcie’s weekly food news antipasto is shared every Sunday and the tag
#foodnews
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brings up these information-packed posts from the most current to the
first one. Darcie can be followed on Instagram at darcie_bakes
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Since our last roundup, I have posted the following:
Gennaro’s Limoni: Vibrant Italian Recipes Celebrating the Lemon
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(US/UK/Worldwide)
Three by Selin Kiazim Cookbook Giveaway
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(US/UK/AU/NZ)
February 2022 Great Big Cookbook Club Summary
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Cookbook deals
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is frequently updated so check that post often for new sales (the ICYMI
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post explains the post in detail) – please note the addition of LeCreuset
specials.
Looking forward to 2022 cookbooks
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(updated)
Please be sure to check our Calendar
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for updated events. My Instagram is thecookbookjunkies
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Jenny and the EYB Team
Recently Indexed Cookbooks
Our team of member and pro indexers are working hard indexing titles, both
new and old. Below are just a few highlights. A reminder: newly indexed
titles will always show up at the top of the EYB Library
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and your Bookshelf so you will always know which titles have just been
indexed. Recent indexed magazines can be found here
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For information on member indexing, please see this roundup
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with more details.
A Middle Eastern Feast
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by Claudia Roden
The Sicily Cookbook: Authentic Recipes from a Mediterranean Island
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by Cettina Vicenzino
Christmas at River Cottage
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by Lucy Brazier
King Arthur Baking Company: The Essential Cookie Companion
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by King Arthur Baking
Fix-It and Forget-It New Cookbook: 250 Slow Cooker Recipes
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by Phyllis Good
Honestly Healthy for Life: Healthy Alternatives for Everyday Eating
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by Natasha Corrett and Vicki Edgson
MaryJane’s Cast Iron Kitchen
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by MaryJane Butters
Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing
Self-Care in the Kitchen
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by Leanne Brown
The Glass Pantry: Preserving Seasonal Flavors
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by Georgeanne Brennan
Savory Dinner Pies from Around the Globe: 70 Delicious Recipes from Around
the World
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by Ken Haedrich
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Nom Nom Paleo Let’s Go!: Simple Feasts + Healthy Eats
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by Michelle Tam and Henry Fong
The Bread Machine Book
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by Marjie Lambert
Vegetarian Entrees That Won’t Leave You Hungry
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by Lukas Volger
Member Photo of the Week
Savoury oat porridge with ginger-garlic crumbs
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from Ottolenghi Test Kitchen: Shelf Love
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(page 36) by Yotam Ottolenghi
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and Noor Murad
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submitted by member Nkrieda78
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Featured Online Recipe
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Groundhog day pudding shots
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from Sweet ReciPEAs
For more fun recipes be sure to check out Peabody’s blog
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and her cookbook Holy Sweet!: 60 Indulgent Recipes for Bigger, Better
Desserts
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EYBDigital Previews
Recently we uploaded our 1,223rd EYBDigital Preview
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where a selection of full sample pages is available for the following
cookbooks.
Learn more about EYBDigital Previews
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Note: To learn why you cannot add all EYBDigital Preview recipes to your
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A selection of pages and 2 recipes from Unbelievably Vegan: 100+
Life-Changing, Plant-Based Recipes
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by Charity Morgan
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pub date Jan 18th, 2022.
A selection of pages and 3 recipes from Lanka Food: Serendipity & Spice
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by O Tama Carey
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pub date Mar 2nd, 2022.
A selection of pages and 3 recipes from Natural Harry: Delicious Plant-Based
Summer Recipes
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by Harry Birrell
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date Mar 1`8th, 2022.
A selection of pages and 9 recipes from Curry Guy BBQ: 100 Curry Classics to
Cook Over Fire or on your Barbecue
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by Dan Toombs
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– pub date May 12th, 2022.
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