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

I checked this book out from the local library just by the title. I now own the bok, and little did I know that it would create a passion for baking within. The recipes are straight forward and easy to follow. Some are simpler than others but not so complex that you get lost in translation. The imagery included is nice as it is a glimpse into the founding world of these styles of baking. I've played around with several of the recipes and haven't had any troubles. The only thing that has confused me is the explainations of some of the rolling and shaping techniques. Other than these few small kinks, it is a very easy book to follow and grow off of. I had no experience with breads and savory baking before this book came along.

Got what I needed from this book; a good selection of Mediterranean cracker, flatbread, rusk, etc. recipes not limited to the usual Italian suspects. The ones I have tried work as written, which is not always the case in baking books. A few of the recipes seem to wander off to the very edge of what I would call savory baking, with meats and fish and other ingredients. You could consider this a bonus or not, as your temperament dictates. No other book covers all of this ground, so this is the one you need.

I'll be honest - I bought this book having never seen it, thinking it would be a book specifically about flatbreads and other specialty breads from the Mediterranean. I am interested in expanding my horizons into flatbreads and eastern breads, so this book looked like a good possibility in that regard. It does cover these, but it's not specifically about flatbreads. Many tomes on bread emphasize travels and personal anecdotes. This is not the case with this book. There is a brief (14 pages) intro at the beginning that has some personal insights and thoughts, but that's almost all there is for personal reflections - immediately after the introduction, it plunges in to the formulas. Each recipe has a description, but these descriptions tend to be brief and specific. There are occasional personal notes attached at these points, but the author does not consume a lot of effort in these write-ups. Instead, she gives a short bit of background or history regarding each formula before giving the formula itself. There are some top-notch recipes in this book! I did get what I wanted in terms of flatbreads - there are mutiple recipes for focaccia, and all of them are very different in terms of the final result. Emphasis is on authenticity, and with each region there is a different "standard" - the author does a splendid job of pointing out the differences. Where I am in uncharted waters, though, involves some of the recipes included that use meats and fish. The book includes several recipes that call for anchovies - I likely will never try those, simply because I prefer anchovies on the side. Regardless, some breads are an entire meal unto themselves, and this is in line with the traditions of the region. Also included are multiple recipes for savory pies, containing vegetables and/or meats. This thought had not crossed my mind in terms of bread baking, and it has given me a new area to explore. On a more abstract level, the writing style is approachable and clear. The page layout is also pleasant on the eyes. There are a few pictures contained within but they are black-and--white and do not dominate. I was shopping for a specialty book on regional breads - just breads. What I got was an abstract geography lesson with some wonderful new ideas. Had I known that this book was a little more than just a bread book I am not so sure I would have purchased it, but I am very pleased with it regardless. If you're looking for a good introduction to Mediterranean breads that go beyond flatbreads, this is a good book worth your consideration.