The Italian Baker, Revised
The main thorough book, in English or Italian, to cover the whole scope of Italian preparing, from breadsticks and cornetti to focaccia, tarts, cakes, and baked goods. This most recent version, refreshed for another age of home cooks, has included four-shading photography all through, in addition to new plans, fixings and hardware areas, source aides, and loads.
Song Field presents high quality batters and procedures utilized by ages of Italian dough punchers. Each city and slope town has its own interesting heating conventions, and Field went through over two years navigating Italy to catch the local and nearby claims to fame, adjusting them through thorough testing in her own kitchen.
Field's bona fide plans are a disclosure for anybody looking for the genuine Italian experience. Here's an opportunity to make brilliant Altamura bread from Puglia, chewy permeable portions from Como, rosemary bread sprinkled with coarse ocean salt, dim ryes from the north, basic breads studded with toasted pecans, delicious fig bread, and Sicilian portions bested with sesame seeds.
One of the most adored heating books ever, The Italian Baker is a milestone work that keeps on being an unquestionable requirement have for each genuine cook.
Victor of the International Association of Culinary Professionals Award for best heating book
About the Author
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.
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.
At first I was hesitant to order the new addition since I have a well worn first edition but I'm glad I did. The recent edition has wonderful pictures instead of drawings, the paper is top quality and weights are given for all ingredients in the recipes. No more me converting cups to grams! There are a few changes but none affect the recipes and instructions. For example, the introduction is missing the page and a half of Italian expressions about bread.-Gary Oake
I lived in Italy for a while, and at the time, I was disappointed with the breads that I had readily available to me. There was good bread being baked, but getting to the bakeries that sold it involved an excursion. A few years ago I started baking breads at home, and started with the style of bread made by Tartine, a well-known bakery in San Francisco. These breads are delicious, and I highly recommend Chad Robertson's Tartine bread books as well. I wanted to diversify, and that led me to this book. I had borrowed it from my library, and made several breads from it. If a cookbook has one recipe that I really like, then I consider buying it. If it has two, then I feel compelled to buy it. If it has three or more good recipes, then it moves to my A-list. This book is on my A-list. I haven't had a bad bread yet. Of the breads that I have tried, the Pane di Como Antico, and the Grissini Torinesi are particularly wonderful. My wife told me the breadsticks were addictive. I agree. I made over two dozen, and it seemed like every time I walked through the kitchen there was one less breadstick in the basket. It must be evaporation. I've been exploring sources for some of the more difficult to find flours that some of her recipes call for, but there are many breads that involve only commonly available ingredients. -A. M, Glaeser
excellent book, beautifully researched. It is a little dated now perhaps in the bread section, because techniques have improved. the cakes, cookies, pastries, some of simpler bread are excellent. very good tiramisu' that does not contain eggs (not as good as the traditional version with eggs but still an excellent version).-Asturi