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

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

Hardback

By (author) Carol Field

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 448 pages
  • Dimensions: 191mm x 239mm x 36mm | 1,429g
  • Publication date: 4 November 2011
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1607741067
  • ISBN 13: 9781607741060
  • Edition: Revised
  • Edition statement: Revised ed.
  • Illustrations note: 80 Full-Colour Photos
  • Sales rank: 42,359

Product description

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered. In this groundbreaking classic--now thoroughly updated for today's modern kitchen--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. " " "The Italian Baker" is 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. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, "The Italian Baker" was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. 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. One of the most revered baking books of all time, "The Italian Baker" is a landmark work that continues to be a must for every serious baker.

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Author information

Carol Field is the author of five cookbooks, In Nonna’s Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker, as well as The Hill Towns of Italy and Mangoes and Quince, a novel. She is an award-winning journalist and has contributed to Bon Appétit, Gourmet, and Food and Wine, among others. Field has won two IACP Cookbook Awards and a James Beard Award, and was featured on the PBS series “In Julia’s Kitchen with Master Chefs.” She lives in San Francisco with her husband and continues to visit Italy frequently.

Review quote

"A solid collection of traditional Italian baked goods...an authentic and trusted title." --Publishers Weekly, 8/15/11 "Carol Field's "The Italian Baker i"s the one bread book I see in nearly everyone's collection, whether an experienced or amateur baker. It not only is full of timeless, classic recipes, but also takes you deep into the mind and heart of the Italian spirit." --Peter Reinhart, author of "The Bread Baker's Apprentice" and "Peter Reinhart's Artisan Breads Every Day" ""The Italian Baker" was incredibly influential in its first iteration and this revised version is even better. Carol has taken the volume to another level in both deliciousness and simple techniques. It is truly the definitive work on Italian bread baking and pastry for our time." --Mario Batali, author and restaurateur "A classic, beautifully researched and considered book that keeps Italy's traditions of bread-making alive. I love how it is peppered with astute observations a

Table of contents

Vii Acknowledgments   Ix Preface   1 Bread in Italy   15 Baking Basics   15 About the Recipes   17 Ingredients • The Basic Four • Additional Ingredients for Bread • Additional Ingredients for Pastry and Cookies   42 Equipment • The Basic Three  • Other Essentials • Optional but Definitely Nice to Have • Additional Equipment for Pizza • Additional Equipment for Pastry   51 Techniques • Techniques for Baking Bread  • Techniques for Baking Tarts, Cakes, and Cookies    67 PANI 69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS 70 Classic Tastes of Italy 103 Tastes of the Countryside   127 Pani Moderni MODERN BREADS 128 Vegetable and Herb Breads 146 Breads of Various Grains    159 Gli Avanzi USING LEFTOVER BREADS 160 Savory Dishes 174 Bread-Based Desserts    177 Pani Festivi CELEBRATION BREADS 179 Fruit and Nut Breads 191 Lightly Sweetened Breads 199 Sweet and Holiday Breads   223 Panini e Grissini ROLLS AND BREADSTICKS 223 Panini 238 Panini Dolci 243 Grissini   249 Pizze e Focacce PIZZAS AND FOCACCIAS 254 Pizza 269 Focaccia   283 Pani Raffinati ELEGANT BREADS 285 Sweet Croissants 290 Savory Croissants 298 Puff Pastry 312 Savory Appetizers   315 DOLCI   317 Crostate TARTS 319 Basic Tart Doughs 324 Basic Pastry Creams 327 Fruit and Jam Tarts 339 Nut Tarts 343 Chocolate Tarts   345 Torte CAKES 347 Ricotta Cheesecakes and Creamy Rice Tarts 354 Spice Cakes and Fruitcakes 361 Sponge Cakes   369 Biscotti COOKIES 371 Nut Paste Cookies 380 Butter Cookies 389 Biscotti 393 Cookies of Various Grains 397 Sweet Pastry Dough Cookies 399 Chocolate Nut Cookies   401 Appendix: Source Guide to Ingredients and Equipment   405 Index