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By Martha Hollis

Years spent in the farthest reaches of the world exploring people's most basic food, their flatbreads, by Naomi Duguid and Jeffrey Alford, culminated in both James Beard and Julia Child cookbook awards. Their research took time and patience, often with two children in tow, but they have brought back the secrets of Asia, Northern Europe, The Caucasus, Europe, the Mediterranean and North America.

Their breads are sweet, savory, filled, spiced, crisp, loaves, sour, with and without yeast and made with every imaginable grain. The methods are exacting, the stories endearing, and the results spectacular. But you are not limited to bannock, chapatti, pizza, matzoh, fougasse, naan, injera, dosa, but treated to things that go well with bread.

I started my flatbread escapade by making the Red Beans with Sour plum sauce spiced with garlic, coriander seed, fenugreek, red chile, lime juice and coriander. These I garnished with red onion, cubed feta, Kalamata olives, and pickled peppers as the authors recommended. With one of their flatbreads, a suggested stove top cooking implement is an inverted wok. Try it and be amazed. It works like a charm. Hours of fun are guaranteed with this guide for every member of your family. click here to order Flatbreads and Flavors

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