Italian Bakerby Carol Field
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… See more details below
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.
- HarperCollins Publishers
- Publication date:
- Edition description:
- 1st ed
- Product dimensions:
- 7.37(w) x 9.25(h) x 1.48(d)
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Most Helpful Customer Reviews
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Some good recipes such as Almond paste & Cassata cake to name 2, but if your into bread this is a great place to be.
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!!!!!!
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!