Italian Baker

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Overview

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...

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Overview

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.

This book shows how to re-create the classic tastes of the Italian countryside--from bread to cheesecake.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
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
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Product Details

  • ISBN-13: 9780061812668
  • Publisher: HarperCollins Publishers
  • Publication date: 10/28/1985
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 448
  • Product dimensions: 7.37 (w) x 9.25 (h) x 1.48 (d)

Meet the Author

Carol Field is the author of four cookbooks, In Nonna's Kitchen, Focaccia, Celebrating Italy, and The Italian Baker, as well as The Hill Towns of Italy and Mangoes and Quince, a novel. She has won two IACP Cookook Book Awards, a James Beard Award, and the Gold Medal for Cookbooks at the World Media Awards in Australia. She lives in San Francisco with her architect husband and continues to travel back and forth to Italy.

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Customer Reviews

Average Rating 3.5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted June 3, 2007

    Learn Bread Plus A Bit More

    Some good recipes such as Almond paste & Cassata cake to name 2, but if your into bread this is a great place to be.

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  • Anonymous

    Posted January 28, 2002

    OHHH MY!!!!!!!!

    What can I say but since i was given this book for christmas I have spent every day baking bread! My husband an italian native says its just as good or better than what he gets there! The pane pulgese is sooo wonderful my neighbors are coming over every day for a loaf..and i don't mind it costs me about .20 a loaf to make! I have 4 loaves in the oven right now! THANK YOU CAROL!!!!!!

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  • Anonymous

    Posted February 24, 2001

    'Doughlicious'

    I have had Carol's book for quite a few years and loaned my copy out. So here I am purchasing my second one.It is my utmost pleasure to buy another one as I have tremendously enjoyed 'The Italian Baker'.What a gift Carol has given to those of us who enjoy good bread, and making fond memories in the kitchen....all I can say is thank you!

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  • Anonymous

    Posted December 17, 2008

    No text was provided for this review.

  • Anonymous

    Posted August 10, 2010

    No text was provided for this review.

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