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The Italian Baker
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Binding: Hardcover
Dewey Decimal Number: 641.71
EAN: 9780061812668
ISBN: 0061812668
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 448
Publication Date: October 30, 1985
Publisher: William Morrow Cookbooks
Release Date: October 01, 1985
Studio: William Morrow Cookbooks
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Editorial Review:
Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.
Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.
Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.
Customer Reviews
Average Rating: 
Rating:  - Age doesn't dampen its freshness
The Italian Baker by Carol Field covers a unique niche market for English-language bakery and pastries: the art as practised specifically in Italy. There are tons of French-inspired bakery books around, and I recommend you to go through Rose Levy Beranbaum's three 'bible' series on bread making, pies and pastries, and cake making, and Sherry Yard's works, and perhaps Dorie Greenspan and Pierre Herme if you decide to learn from French-inspired field.
I must say as an amateur cook I only ... Read More
Rating:  - My kind of Bread Book!!!!
I always wanted to make bread and I had purchased other books about making bread but this book is far the best. I like the fact that it gives you instructions with you standing mixer, or by hand or processor. The instructions are clear and easy to understand. I like how it goes into detailed discription on everything you use but also the Italian words that are used and that in it's self is interesting. It also tells you which equipment is good for baking bread and why. I found this book is a world of ... Read More
Rating: - I love the cook books by Carol Field
reading this book you can feel the heart and soul she has for the Italian land and it's people. One of the great treasures of cook books. Carol Field's books bring out the history and wonderful cultural recipes. This Book is Art! Good cooking is art!
Rating: - Wonderful breads!
Wonderful bread recipes for anyone who wants to make their own bread with the authentic recipes of Italy.
Rating: - A CLASSIC
I love this book. Easy to understand, straightforward to bake from. Good illustrations. From Pane Siciliana, (I make it braided with sesame seeds) to Pasta Sfogilata (puff pastry for little cream filled cannons) It's all good--if it's Dolci it's there. A trip to Italy's bakeries in a great book. Not many others can compare.
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