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 classicnow thoroughly updated for todays modern kitchenCarol 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.
Fields authentic recipes are a revelation for anyone seeking the true Italian experience. Heres a chance to make goldenAltamura 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 andcornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover breadwith 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 Bakers 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.
Carol Field is the author of five cookbooks, In Nonnas Kitchen,Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker, as well asThe Hill Towns of Italy and Mangoes and Quince, a novel. She is an award-winning journalist and has contributed toBon Appetit, 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 Julias Kitchen with Master Chefs. She lives in San Francisco with her husband and continues to visit Italy frequently.
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