The Italian Baker

The Italian Baker

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

Book - 2011 | 1st rev. ed.
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"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. ield 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. he Italian Baker is the only comprehensive book, in En
Publisher: Berkeley : Ten Speed Press, c2011.
Edition: 1st rev. ed.
ISBN: 9781607741060
Branch Call Number: 641.815
Characteristics: xiii, 417 p . : col. ill. ; 24 cm.


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Jul 15, 2012

While I didn't find much that was easily adapted for my needs, it is a great book for the home cook who doesn't have issues with wheat, barley, rye or other wheat related grains. Made me wish I didn't have to keep those items out of my food plan!

Lots of great, accessible, mouthwatering offerings for the home cook & very family friendly.


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