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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.8150945 FIE | Book | 1 | Standard shelving location | Searching... Unknown |
| ARC 641.8150945 FIE | Archive Collection | 1 | Archive Collection | Searching... Unknown |
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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
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 (c) Copyright PWxyz, LLC. All rights reserved
Table of Contents
| Acknowledgments | p. 9 |
| Preface | p. 11 |
| Bread in Italy | p. 17 |
| Baking Basics | p. 32 |
| About the Recipes | p. 32 |
| The Ingredients | p. 34 |
| Equipment | p. 64 |
| Techniques for Breaking Bread | p. 76 |
| Techniques for Baking Tarts, Cakes, and Cookies | p. 91 |
| Pani Regionali e Rustici--Regional and Rustic Breads | p. 99 |
| Classic Tastes of Italy | p. 100 |
| Tastes of the Countryside | p. 128 |
| Pani Nuovi--New Breads | p. 148 |
| Vegetable and Herb Breads | p. 148 |
| Various-Grain Breads with New Tastes | p. 168 |
| Gli Avanzi--Using Leftover Breads | p. 180 |
| Savory Dishes | p. 180 |
| Bread-Based Desserts | p. 195 |
| Pani Festivi--Celebration Breads | p. 198 |
| Fruit and Nut Breads | p. 200 |
| Lightly Sweetened Breads | p. 212 |
| Sweet and Holiday Breads | p. 220 |
| Panini e Grissini--Rolls and Breadsticks | p. 246 |
| Panini | p. 246 |
| Panini Dolci | p. 260 |
| Grissini | p. 263 |
| Pizze e Focacce--Pizza and Focaccia | p. 268 |
| Pizza | p. 273 |
| Focaccia | p. 288 |
| Pani Raffinati--Elegant Breads | p. 304 |
| Sweet Croissants | p. 304 |
| Savory Croissants | p. 310 |
| Puff Pastry | p. 318 |
| Savory Appetizers | p. 331 |
| Crostate e Torte--Tarts | p. 337 |
| Basic Tart Doughs | p. 338 |
| Basic Pastry Creams | p. 343 |
| Fruit and Jam Tarts | p. 346 |
| Nut Tarts | p. 357 |
| Chocolate Tarts | p. 361 |
| Torte--Cakes | p. 364 |
| Ricotta Cheesecakes and Creamy Rice Tarts | p. 366 |
| Spice Cakes and Fruitcakes | p. 374 |
| Sponge Cakes | p. 380 |
| Biscotti--Cookies | p. 388 |
| Nut Paste Cookies | p. 389 |
| Butter Cookies | p. 398 |
| Biscotti | p. 407 |
| Various-Grain Cookies | p. 411 |
| Sweet Pastry Dough Cookies | p. 415 |
| Chocolate Nut Cookies | p. 419 |
| Appendix | p. 421 |
| Source Guide to Ingredients and Equipment | p. 421 |
| Glossary | p. 427 |
| Index | p. 431 |