The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.

Cover image for The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.

ISBN:

9781607741060

Title:

The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.

Author:

Field, Carol.

Personal Author:

Field, Carol.

Edition:

1st rev. ed.

Publication Information:

Berkeley : Ten Speed Press, c2011.

Physical Description:

xiii, 417 p . : col. ill. ; 24 cm.

General Note:

Includes index.

Donated by Luke Howes.

Contents:

Machine generated contents note: Bread in Italy -- Baking Basics -- About the Recipes -- Ingredients -- The Basic Four -- Additional Ingredients for Bread -- Additional Ingredients for Pastry and Cookies -- Equipment -- The Basic Three -- Other Essentials -- Optional but Definitely Nice to Have -- Additional Equipment for Pizza -- Additional Equipment for Pastry -- Techniques -- Techniques for Baking Bread -- Techniques for Baking Tarts, Cakes, and Cookies -- PANI -- Pani Regionali e Rustici -- Regional and Rustic Breads -- Classic Tastes of Italy -- Tastes of the Countryside -- Pani Moderni -- Modern Breads -- Vegetable and Herb Breads -- Breads of Various Grains -- Gli Avanzi -- Using Leftover Breads -- Savory Dishes -- Bread-Based Desserts -- Pani Festivi -- Celebration Breads -- Fruit and Nut Breads -- Lightly Sweetened Breads -- Sweet and Holiday Breads -- Panini e Grissini -- Rolls and Breadsticks -- Panini -- Panini Dolci -- Grissini -- Pizze e Focacce --

Contents note continued: Pizzas and Focaccias -- Pizza -- Focaccia -- Pani Raffinati -- Elegant Breads -- Sweet Croissants -- Savory Croissants -- Puff Pastry -- Savory Appetizers -- DOLCI -- Crostate -- Tarts -- Basic Tart Doughs -- Basic Pastry Creams -- Fruit and Jam Tarts -- Nut Tarts -- Chocolate Tarts -- Torte -- Cakes -- Ricotta Cheesecakes and Creamy Rice Tarts -- Spice Cakes and Fruitcakes -- Sponge Cakes -- Biscotti -- Cookies -- Nut Paste Cookies -- Butter Cookies -- Biscotti -- Cookies of Various Grains -- Sweet Pastry Dough Cookies -- Chocolate Nut Cookies.

Subject Term:

Format:

Books

Publication Date:

2011

Publication Information:

Berkeley : Ten Speed Press, c2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.8150945 FIE	Book	1	Standard shelving location	Searching... Unknown

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On Order

Summary

The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries.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.

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.

Field'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.

One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.

Winner of the International Association of Culinary Professionals Award for best baking book
Named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time

Author Notes

Carol Field was born Carol Helen Hart in Oakland, California on March 27, 1940. She received a bachelor's degree in English from Wellesley College in 1961. She worked for a time as a librarian in the San Francisco public library system and then with a colleague opened Minerva's Owl, a bookstore, in 1962. She helped run the store for five years and then found work as a buyer for Scott Martin Books. She contributed articles to several magazines including City magazine, Gourmet, and Bon Appétit. After working as an editor at New West and San Francisco magazines, she wrote The Hill Towns of Italy, which was published in 1982.

Her first cookbook, The Italian Baker, was published in 1985. Her other cookbooks included Celebrating Italy, Italy in Small Bites, Nonna's Kitchen: Traditional Recipes and Culture from Italian Grandmothers, and Focaccia: Simple Breads from the Italian Oven. She also wrote a novel entitled Mangoes and Quince. In 2004, she was made a Knight in the Order of Merit of the Italian Republic. She died from complications of a stroke on March 10, 2017 at the age of 76.

(Bowker Author Biography)

Reviews (1)

Publisher's Weekly Review

After 26 years, journalist and cookbook author Field returns with a revised edition of The Italian Baker. The new edition "upgrades" include color photographs, source guides, and updated equipment sections and instructions. A solid collection of traditional Italian baked goods, breads dominate, despite the title, with instructions on how to prepare loaves by hand, mixer, or food processor. An in-depth look at Italian bread baking and its history starts the section, and headnotes give regional notes and serving suggestions. Loaves span the Italian peninsula, from pane toscano scuro, a dark Tuscan bread, to casatiello, a Neapolitan Easter-season bread, and pane di Genzano, a bread from the city of Genzano, located south of Rome. A selection of focaccia includes variations with sea salt, sage, olives, and Gorgonzola, and a handy chapter focusing on using leftover breads guides readers to bread-based soups, salads, and desserts. Pizzas, cookies, tarts, and cakes round out the authentic and trusted title that includes such classics as pizza alla Siciliana, amaretti, and tiramis . (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.