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Title details for The Italian Baker by Carol Field - Available

The Italian Baker

The Classic Tastes of the Italian Countryside—Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

by Carol Field
Ed Anderson
ebook
2 of 2 copies available
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2 of 2 copies available
The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights.
Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.
 
Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.
One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.

Winner of the International Association of Culinary Professionals Award for best baking book
Named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time

  • Creators

  • Publisher

  • Release date

    November 1, 2011

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781607741077

    • EPUB ebook

      • ISBN: 9781607741077
      • File size: 25900 KB

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      August 15, 2011
      After 26 years, journalist and cookbook author Field returns with a revised edition of The Italian Baker. The new edition “upgrades” include color photographs, source guides, and updated equipment sections and instructions. A solid collection of traditional Italian baked goods, breads dominate, despite the title, with instructions on how to prepare loaves by hand, mixer, or food processor. An in-depth look at Italian bread baking and its history starts the section, and headnotes give regional notes and serving suggestions. Loaves span the Italian peninsula, from pane toscano scuro, a dark Tuscan bread, to casatiello, a Neapolitan Easter-season bread, and pane di Genzano, a bread from the city of Genzano, located south of Rome. A selection of focaccia includes variations with sea salt, sage, olives, and Gorgonzola, and a handy chapter focusing on using leftover breads guides readers to bread-based soups, salads, and desserts. Pizzas, cookies, tarts, and cakes round out the authentic and trusted title that includes such classics as pizza alla Siciliana, amaretti, and tiramisù.

    • Publisher's Weekly

      October 1, 1985
      Italy's breads are "expressions of an earthy culture that still talks about its most fundamental experiences in terms of bread. . . . A down-to-earth man with a real heart of gold is described as `buono come il pane'good, like bread,'' observes Field (The Hill Towns of Italy). Her book of baked goods is packed with recipes for breads made with herbs, mushrooms, fruits and cheeses; traditional loaves; breadsticks and rolls; chocolate and holiday breads; pizza and focaccia; as well as strudels and tarts, cakes and cookies. There are even recipes for leftover breadcrostini, garlicky vegetable soup, apple cake. Included also are directions for kneading by hand, by mixer and by food processor; dry ingredients are measured by both volume and weight. In order to write this book, Field worked with bakers in different regions of Italy and watched women making bread for their families. She recreates here for the American baker authentic Italian tastes and textures. Her informed discussion of ingredients and methods and her engaging commentary on the role of bread in Italy's history make this an important book for bakers. 20,000 first printing; Cooking & Crafts Book Club main selection; author tour. Foreign rights: Harper. October 30

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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